Hello,

Carrers 360 has made a complete list of syllabus for all the courses gate syllabus at one place. You can easily get the syllabus on our website. 

Please refer to link- 

https://engineering.careers360.com/articles/gate-syllabus

section 1: Food Chemistry and Nutrition

Carbohydrates: structure and functional properties of mono-, oligo-, & poly-

saccharides including starch, cellulose, pectic substances and dietary fibre,

gelatinization and retrogradation of starch. Proteins: classification and structure of

proteins in food, biochemical changes in post mortem and tenderization of

muscles. Lipids: classification and structure of lipids, rancidity, polymerization and

polymorphism. Pigments: carotenoids, chlorophylls, anthocyanins, tannins

and myoglobin. Food flavours: terpenes, esters, aldehydes, ketones and quinines.

Enzymes: specificity, simple and inhibition kinetics, coenzymes, enzymatic and non-

enzymatic browning. Nutrition: balanced diet, essential amino acids and essential

fatty acids, protein efficiency ratio, water soluble and fat soluble vitamins, role of

minerals in nutrition, co-factors, anti-nutrients, nutraceuticals, nutrient deficiency

diseases. Chemical and biochemical c hanges: changes occur in foods during

different processing.

Section 2: Food Microbiology

Characteristics of microorganisms: morphology of bacteria, yeast, mold and

actinomycetes, spores and vegetative cells, gram-staining. Microbial growt h:

growth and death kinetics, serial dilution technique. Food spoilage: spoilage

microorganisms in different food products including milk, fish, meat, egg, cereals

and their products. Toxins from microbes: pathogens and non-pathogens including

Staphylococcus, Salmonella, Shigella, Escherichia, Bacillus, Clostridium, and

Aspergillus genera. Fermented foods and beverages: curd, yoghurt, cheese, pickles,

soya-sauce, sauerkraut, idli, dosa, vinegar, alcoholic beverages and sausage.

Section 3: Food Products Technology

Processing principles: thermal processing, chilling, freezing, dehydration, addition of

preservatives and food additives, irradiation, fermentation, hurdle technology,

intermediate moisture foods. Food pack aging and storage: packaging materials,

aseptic packaging, controlled and modified atmosphere storage. Cereal

processing and products: milling of rice, wheat, and maize, parboiling of paddy,

bread, biscuits, extruded products and ready to eat breakfast cereals. Oil

processing: expelling, solvent extraction, refining and hydrogenation. Fruits a nd

vegetables p rocessing: extraction, clarification, concentration and packaging of

fruit juice, jam, jelly, marmalade, squash, candies, tomato sauce, ketchup, and

puree, potato chips, pickles. Plantation crops processing and products: tea, coffee,

cocoa, spice, extraction of essential oils and oleoresins from spices. Milk and milk

products processing: pasteurization and sterilization, cream, butter, ghee, ice-

cream, cheese and milk powder. Processing of animal products: drying, canning,

and freezing of fish and meat; production of egg powder. Waste utilization: pectin

from fruit wastes, uses of by-products from rice milling. Food standards and qu ality

maintenance: FPO, PFA, Agmark, ISI, HACCP, food plant sanitation and cleaning in

place (CIP).

Food Engineering

Mass and energy balance; Momentum transfer: Flow rate and pressure drop

relationships for Newtonian fluids flowing through pipe, Reynolds number. Heat

transfer: heat transfer by conduction, convection, radiation, heat exchangers. Mass

transfer: molecular diffusion and Fick’s law, conduction and convective mass

transfer, permeability through single and multilayer films. Mechanical operations:

size reduction of solids, high pressure homogenization, filtration, centrifugation,

settling, sieving, mixing & agitation of liquid. Thermal operations: thermal sterilization,

evaporation of liquid foods, hot air drying of solids, spray and freeze-drying, freezing

and crystallization. Mass transfer oper ations: psychrometry, humidification and

dehumidification operations.

Dear Student,

Please visit the following link of Careers 360 for downloading the Gate syllabus for food technology: https://engineering.careers360.com/articles/gate-syllabus

Hello,



IIT Delhi has released the syllabus of GATE 2020 exam. GATE 2020 syllabus will help candidates to know the important topics and subjects. Aspirants can make use of the syllabus of GATE 2020 to prepare for the national level entrance test. Students are required to be aware of the topics and subjects of the entrance tests before starting preparation for GATE.

Follow the link below to download the syllabus.

https://engineering.careers360.com/articles/gate-syllabus

I hope this helps.

Dear aspirant,
Here is the syllabus

• Section 1: Food Chemistry and Nutrition

Carbohydrates:

structure and functional properties of mono-, oligo-, & poly-
saccharides including starch, cellulose, pectic substances and dietary fibre,
gelatinization and retrogradation of starch. Proteins: classification and structure of
proteins in food, biochemical changes in post mortem and tenderization of
muscles. Lipids: classification and structure of lipids, rancidity, polymerization and
polymorphism. Pigments: carotenoids, chlorophylls, anthocyanins, tannins
and myoglobin. Food flavours: terpenes, esters, aldehydes, ketones and quinines.
Enzymes: specificity, simple and inhibition kinetics, coenzymes, enzymatic and non-
enzymatic browning. Nutrition: balanced diet, essential amino acids and essential
fatty acids, protein efficiency ratio, water soluble and fat soluble vitamins, role of
minerals in nutrition, co-factors, anti-nutrients, nutraceuticals, nutrient deficiency
diseases. Chemical and biochemical c hanges: changes occur in foods during
different processing.

• Section 2: Food Microbiology

Characteristics of microorganisms:

morphology of bacteria, yeast, mold and
actinomycetes, spores and vegetative cells, gram-staining. Microbial growt h:
growth and death kinetics, serial dilution technique. Food spoilage: spoilage
microorganisms in different food products including milk, fish, meat, egg, cereals
and their products. Toxins from microbes: pathogens and non-pathogens including
Staphylococcus, Salmonella, Shigella, Escherichia, Bacillus, Clostridium, and
Aspergillus genera. Fermented foods and beverages: curd, yoghurt, cheese, pickles,
soya-sauce, sauerkraut, idli, dosa, vinegar, alcoholic beverages and sausage.

• Section 3: Food Products Technology

Processing principles:

thermal processing, chilling, freezing, dehydration, addition of
preservatives and food additives, irradiation, fermentation, hurdle technology,
intermediate moisture foods. Food pack aging and storage: packaging materials,
aseptic packaging, controlled and modified atmosphere storage. Cereal
processing and products: milling of rice, wheat, and maize, parboiling of paddy,
bread, biscuits, extruded products and ready to eat breakfast cereals. Oil
processing: expelling, solvent extraction, refining and hydrogenation. Fruits a nd
vegetables p rocessing: extraction, clarification, concentration and packaging of
fruit juice, jam, jelly, marmalade, squash, candies, tomato sauce, ketchup, and
puree, potato chips, pickles. Plantation crops processing and products: tea, coffee,
cocoa, spice, extraction of essential oils and oleoresins from spices. Milk and milk
products processing: pasteurization and sterilization, cream, butter, ghee, ice-
cream, cheese and milk powder. Processing of animal products: drying, canning,
and freezing of fish and meat; production of egg powder. Waste utilization: pectin
from fruit wastes, uses of by-products from rice milling. Food standards and qu ality
maintenance: FPO, PFA, Agmark, ISI, HACCP, food plant sanitation and cleaning in
place (CIP).

• Section 4: Food Engineering

Mass and energy balance; Momentum transfer:

Flow rate and pressure drop
relationships for Newtonian fluids flowing through pipe, Reynolds number. Heat
transfer: heat transfer by conduction, convection, radiation, heat exchangers. Mass
transfer: molecular diffusion and Ficks law, conduction and convective mass
transfer, permeability through single and multilayer films. Mechanical operations:
size reduction of solids, high pressure homogenization, filtration, centrifugation,
settling, sieving, mixing & agitation of liquid. Thermal operations: thermal sterilization,
evaporation of liquid foods, hot air drying of solids, spray and freeze-drying, freezing
and crystallization. Mass transfer oper ations: psychrometry, humidification and dehumidification operations.

To download the syllabus visit:
http://www.gate.iitg.ac.in/Syllabi/XE_G_Food-Technology.pdf

Hope this helps you out
All the best

Hello

The syllabus is :-

here is the link- https://drive.google.com/file/d/1cBGUT3x2GUFwk_pD3syiH5tGGkEPGjnO/view

you will get all descriptive information and what to practice. The link has the details. You have to open it in google drive to read it.

The syllabus is short but you have to practice the previous year questions also.

Hope it helps!

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