What are the topics I should focus in order to enter cftri food technology pg course?

Syllabus For CFTRI EXAM And Format Of Question Paper :
The question paper will contain short and objective questions on the following topics.
There will be balanced distribution of questions from each of the subjects listed below, so that students from various eligible streams will get equal opportunity to score in the test.
Subjects covered:
Physics, Chemistry, Mathematics, Biology, Microbiology, Biochemistry and Nutrition,
Agriculture, Engineering
1. PHYSICS:
Elements of mechanics, colligative properties, laws of thermodynamics, modes of heat transfer, electrostatics, magnetism and electrodynamics, outlines in optics and sound, electro-magnetic radiation, radioactivity and elements in quantum physics.
2. CHEMISTRY:
The gas laws, properties of gases, electrolytes, thermo-chemistry, chemical equilibria, chemical. kinetics, concept of pH and buffer, molecular orbital theory, chemical bonds and the forces involved therein, periodic table, aliphatic and aromatic hydrocarbons, organic substitution reactions, electrophilic and nucleophilic reactions, isomerism, structural and optical isomers, food chemistry, composition of foods, minerals in foods, water activity in foods, carbohydrates, mono and di-saccharides, reducing and non-reducing sugars, mutarotation, starch, cellulose, pectins, plant acids and proteins, primary, secondary and tertiary structures of proteins, protein denaturation, peptide bonds, amino acids, saturated and unsaturated fats, rancidity.
3. MATHEMATICS:
Theory of quadratic equations, binomial theorem, uses of natural and common logarithms, trigonometry, ratios and their relations, basics of matrices, vectors, determinants.
4. BIOLOGY:
Botany, systematics of plants, ecology, cytology and physiology of plants, economic botany, zoology, molecular basis of life, nucleic acids and their role in life, elements of genetics, organization of animal tissues, elements in human physiology, endocrine glands, digestion, absorption, respiration, general physiology of animals, systematics of animals.
5. MICROBIOLOGY:
Historical development in microbiology, morphology, cytology, reproduction and genetics of bacteria, yeasts and moulds, culture technique and identification, stains and staining techniques, growth, nutrition and physiology of micro-organisms, control and food safety, general principles of food preservation, microbiological standards.
6. BIOCHEMISTRY AND NUTRITION:
Enzymes, coenzymes and cofactors, hormones, elements of carbohydrate, fat and protein metabolism, elements of photosynthesis, vitamins and their function in body, minerals and their function in body, elements in protein synthesis, RDA, nutritional deficiencies, role of vitamins, water, dietary fiber and minerals in health, macro and micronutrients and their role in health, foods for specific diseases like PKU, CVD and diabetes.
7. AGRICULTURE:
Agriculture, weather and crops, soil and water resources, soil and water conservation, soil fertility and fertilizer use, cropping patterns and weed control, diseases, insect pests and nematodes of crops, agricultural engineering, agriculture marketing and storage, farm management, field crops, plantation crops, commercial crops, horticultural crops, foliage crops and grasses, condiments, spices, medicinal and aromatic plants
8. ENGINEERING:
Units, dimensions and conversions, fundamentals of fluid flow, pressure, energy and head relationships and their measurements, emulsions –basics and examples, basics of mixing: equipment and applications, mechanical operations: size reduction and sieve analysis, centrifugation and filtration, power and steam generators, strength of materials –basics, heat exchangers, basics of computers.
9. FOOD TECHNOLOGY:
Maillard’s reaction, engineering of foods, preservation: drying, pasteurization, canning, concentration and freezing, infant foods, geriatric foods, sports foods and convalescent foods.
10. HORTICULTURE:
Global scenario of horticultural crops, divisions of horticulture, area and production, export and import, classification of horticultural crops, nutritive value of horticultural crops, horticultural therapy, horticulture zones of India, horticultural developmental agencies, soil and climatic factors on crop production influence of soil, physical and chemical properties and climatic factors, light, temperature, photoperiod, relative humidity, rainfall, micro climate, pollution, influence of biotic and abiotic stresses on crop production.
11. HOME SCIENCE:
Human development and nutrition during life span: pregnancy, infancy, childhood, adolescence, adulthood and the older adulthood (geriatrics), fundamentals of sociology-society and culture: structure, function, interrelationship and scope, community health, consumer studies, health education, home management-meaning, concepts, family-meaning, functions, life cycles, management and responsibilities of family members.

Admission to M.Sc Food Technology in Central Food Technological Research Institute is carried out through an entrance test. Bachelor degree holders in Science with Chemistry or Biochemistry as subjects are eligible to attend the entrance exam. Candidates with Bachelor degree in Engineering/Technology or Agriculture are also eligible. CFTRI exam includes questions from basic streams of Science.Chemistry



Plant acids and Proteins

Aliphatic and aromatic hydrocarbons

Chemical bonds and the forces involved therein:

Periodic table

Chemical kinetics

Concept of pH and buffer

Electrophilic and nucleophilic reactions

Gas laws

Isomerism

Molecular orbital theory

Chemical equilibrium

Organic substitution reactions

Structural and optical isomers

Thermo-chemistry

Food Chemistry - Composition of foods, Minerals in foods, Water activity in foods

Carbohydrates

Mono and di-saccharides

Properties of gases electrolytes

Muta-rotation

Reducing and non-reducing sugars

Starch

Cellulose

Pectins

Primary secondary and tertiary structure of proteins

Peptide bonds

Protein Denaturation

Amino acids

Physics



Magnetism

Elements of mechanics

Outlines in optics and sound

Colligative properties

Electrostatics

Laws of Thermodynamics

Mode of heat transfer

Electrodynamics

Radioactivity and elements in quantum physics

Electro-magnetic radiation

Mathematics



Trigonometry

Integration and Integral equations

Binomial theorem

Determinants

Uses of natural and common logarithms

Differentiation

Exponential series

Differential equations

First order and linear

Matrices

Ratios and their relations

Successive differentiation

Maxima-minima

Theory of quadratic equations

Vector

Biology



Botany



Economic botany

Systematic of plants

Cytology and physiology of plants

Ecology

Zoology



Elements of genetics

Molecular basis of life

Nucleic acids and their role in life

Elements in human physiology

Endocrine glands

Organization of animal tissues

Respiration

Digestion

Absorption

General physiology of animals

Biochemistry & Nutrition



Coenzymes and cofactors

Vitamins and their function in the body

Hormones

Elements of carbohydrate

Nucleic acids and their importance

Fat and protein metabolism

Elements in protein biosynthesis

Enzymes

Elements of photosynthesis

Minerals and their function in body

Microbiology



Historical development in Microbiology

Cytology

Morphology

Reproduction and genetics - Bacteria, Yeasts, Moulds

Food contamination

Culture technique and identification

Economic importance of bacteria, yeast and moulds

Food safety

Food control

Microbiological standards

General principles of food preservation

Growth, Nutrition and physiology of microorganisms

Stains and staining techniques

Agriculture and Dairy Technology



Agriculture



Medicinal and Aromatic plants

Weather and crops

Soil fertility and fertilizer use

Soil and water resources

Soil and water conservation

Diseases, insect pests and nematodes of crops

Agricultural Engineering

Cropping patterns and weeds control

Field crops

Agriculture marketing and storage

Condiments

Farm management

Plantation crops

Foliage crops and Grasses

Spices

Dairy science:-



Dairy cattle management

Diseases of cattle

Chemistry of milk

Microbiology of milk and milk products

Milk standards

Engineering:-Heat exchangers

Units

Size reduction and sieve analysis

Dimensions and conservations

Emulsions  basics and examples

Fundamental of fluid flow

Pressure

Equipment and applications

Mechanical operations

Separation processes

Basics of mixing

Strength of materials  Basics

Centrifugation and filtration

Power and steam generators



Feel free to comment if you have any doubt

Good luck