GATE 2019 Syllabus for Food Technology

GATE 2019 – In their graduate fields, to test the performance and understanding capability of students Graduate Aptitude Test in Engineering (GATE) which is a national level exam is being conducted. In this test is useful for the admissions. On behalf of the  National Coordination Board, GATE exam is jointly conducted by the seven IITs (Indian Institute of Technology) and IISc (Indian Institute of Science)  – GATE, Department of Higher Education, Ministry of Human Resource Development (MHRD), Government of India. In many of the government and private organizations, the GATE score is important for recruitment. GATE score is compulsory for many private organizations.

About Food Technology

The branch of Engineering, Food Science, and Hotel management is called Food Technology. By food technology, some of the predominant parts of Science like chemistry, biology, engineering, nutrition, and microbiology are used extensively. It is a science which deals with the techniques and principles involved in processing and preserving the food substances are the science that is dealt with primarily. On food preservation, early scientific research into food technology concentrated. It is the application of knowledge to the food industry.


Syllabus of Food Technology for GATE 2019

Food Chemistry and Nutrition

Rancidity, tannins and myoglobin; Oligo-, & poly-saccharides including starch, cellulose, pectic substances and dietary fibre, gelatinization and retrogradation of starch. Food flavours: terpenes, 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; Carbohydrates: structure and functional properties of mono-, Proteins: classification and structure of proteins in food, biochemical changes in post mortem and tenderization of muscles. Lipids: classification and structure of lipids, esters, aldehydes, ketones and quinines. Enzymes: specificity, simple and inhibition kinetics, coenzymes, enzymatic and non-enzymatic browning. Chemical and biochemical changes: changes occur in foods during different processing; polymerization and polymorphism. Pigments: carotenoids, chlorophylls, anthocyanins;


Food Microbiology

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


Food Products Technology

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

Food Engineering

Mass and energy balance; Momentum transfer; hot air drying of solids, spray and freeze-drying, freezing and crystallization; Flow rate and pressure drop relationships for Newtonian fluids flowing through a pipe, Reynolds number. Heat transfer: size reduction of solids, high-pressure homogenization, filtration, centrifugation, settling, sieving, mixing & agitation of liquid. Thermal operations: thermal sterilization; evaporation of liquid foods, Mass transfer operations: psychrometry, humidification and dehumidification operations; 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 operation;


Exam Pattern for GATE 2019


Exam Pattern for GATE 2019
Section Question No No of Questions Marks per Question Total Marks
General Aptitude 1 to 5 5 1 5
6 to 10 5 2 10
Technical &  Engineering 1 to 25 25 1 25
Mathematics 26 to 55 30 2 60

Total Questions: 65
Total Marks: 100
Total Duration: 3 hours
Technical Section: 70 marks
General Aptitude: 15 marks
Engineering Mathematics: 15 marks

25 marks to 40 marks will be allotted to Numerical Answer Type Questions

Food Technology Reference books – GATE 2019

  • Food Technology by Neil Morris
  • Food Technology and Nutrition by Sunetra Roday
  • Textbook of Food Science and Technology by Avantina Sharma
  • The Technology of Food Preservation by Norman W. Desrosier, James N. Desrosier
  • The technology of Food Product Development by Samuel A. Matz
  • Fundamentals of Food Engineering by D.G Rao
  • Objective Food Science and Technology by D Mudgil
  • Food Science and Processing Technology Biochemistry Of Food and Nutrition by Neha Publishers and Distributors
  • Food Science and Technology books by DC Publications
  • Food Processing and Preservation by Sivasankar
  • The Technology of Food Preservation by Desrosier
  • Basic Food Science and Technology by S. M. Reddy
  • Fundamentals of Food Engineering by Rao D.G
  • Quantity Food Production Operations and Indian Cuisine by Parvinder S. Bali
  • Food Quality Safety and Technology by Giuseppina P. P. Lima and Fabio Vianello
  • Foods Facts and Principles by N. Shakuntala Manay
  • Food Processing: Principles and Applications by Hosahalli S. Ramaswamy and Michele Marcotte
  • A Laboratory Manual of Food Analysis by Shalini Sehgal
  • Agricultural Processing and Food Technology by Suresh Chandra, Goyal&Kumari
  • Fundamentals of Food Processing Engineering by R.T. Toledo

Other GATE 2019 Syllabus and Information

Leave a Comment