GATE Food Technology Syllabus 2013
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GATE 2013 Food Technology Syllabus :
Food Chemistry and Nutrition
Carbohydrates : Structure and functional properties of mono – oligo – polysaccharides including starch, cellulose, pectic substances and dietary fibre; Proteins : Classification and structure of proteins in food; Lipids: Classification and structure of lipids, Rancidity of fats, Polymerization and polymorphism; Pigments : Carotenoids, chlorophylls, enthocyanins, tannins and myoglobin; Food flavours : Terpenes, esters, ketones and quinones; Enzymes : Specificity, Kinetics and inhibition, Coenzymes, Enzymatic and non – enzymatic browning; Nutrition : Balanced diet, Essential amino acids and fatty acids, PER, Water soluble and fat soluble vitamins, Role of minerals in nutrition, Antinutrients, Nutrition deficiency diseases.
Food Microbiology
Characteristics of microorganisms : Morphology, structure and detection of bacteria, yeast and mold in food, Spores and vegetative cells; Microbial growth in food : Intrinsic and extrinsic factors, Growth and death kinetics, serial dilution method for quantification; Food spoilage : Contributing factors, Spoilage bacteria, Microbial spoilage of milk and milk products, meat and meat products; Foodborne disease : Toxins produced by Staphylococcus, Clostridium and Aspergillus; Bacterial pathogens : Salmonella, Bacillus, Listeria, Escherichia coli, Shigella, Campylobacter; Fermented food: Buttermilk, yoghurt, cheese, sausage, alcoholic beverage, vinegar, sauerkraut and soya sauce.
Food Products Technology
Processing principles : Canning, chilling, freezing, dehydration, control of water activity, CA and MA storage, fermentation, hurdle technology, addition of preservatives and food additives, Food packaging, cleaning in place and food laws.; Grain products processing : Milling of rice, wheat, and maize, parboiling of paddy, production of bread, biscuits, extruded products and breakfast cereals, Solvent extraction, refining and hydrogenation of oil; Fruits, vegetables and plantation products processing : Extraction, clarification concentration and packaging of fruit juice, Production of jam, jelly, marmalade, squash, candies, and pickles, pectin from fruit waste, tea, coffee, chocolate and essential oils from spices; Milk and milk products processing : Pasteurized and sterilized milk, cream, butter, ghee, ice-cream, cheese and milk powder; Animal products processing : Drying and canning of fish, post mortem changes, tenderization and freezing of meat, egg powder.
Food Engineering
Mass and energy balance; Momentum transfer : Flow rate and pressure drop relationships for Newtonian fluids flowing through pipe, Characteristics of non – Newtonian fluids – generalized viscosity coefficient and Reynolds number, Flow of compressible fluid, Flow measurement, Pumps and compressors; Heat transfer : Heat transfer by conduction, convection, radiation, boiling and condensation, Unsteady state heat transfer in simple geometry, NTU – effectiveness relationship of co – current and counter current double pipe heat exchanger; Mass transfer : Molecular diffusion and Fick’s Law, Steady state mass transfer, Convective mass transfer, Permeability of films and laminates; Mechanical operations: Energy requirement and rate of operations involved in size reduction of solids, high pressure homogenization, filtration, centrifugation, settling, sieving, flow through porous bed, agitation of liquid, solid – solid mixing, and single screw extrusion; Thermal operations : Energy requirement and rate of operations involved in process time evaluation in batch and continuous sterilization, evaporation of liquid foods, hot air drying of solids, spray and freeze – drying, freezing and crystallization; Mass transfer operations : Properties of air -water vapor mixture; Humidification and dehumidification operations.
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