GATE XL-U Food Technology Syllabus

Course Syllabus

Unit 1: Food Chemistry and Nutrition

Carbohydrates −

Structure and functional properties of mono-, opgo-, & polysaccharides 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 ppids, rancidity, polymerization and polymorphism

Pigments −

Carotenoids

Chlorophylls

Anthocyanins

Tannins

Myoglobin

Food flavours −

Terpenes

Esters

Aldehydes

Ketones

Quinines

Enzymes −

Specificity

Simple and inhibition kinetics

Coenzymes

Enzymatic and nonenzymatic 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 changes −

changes occur in foods during different processing

Unit 2: Food Microbiology

Characteristics of microorganisms −

Morphology of bacteria, yeast, mold and actinomycetes

Spores and vegetative cells

Gram-staining

Microbial growth −

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, idp, dosa, vinegar, alcohopc beverages and sausage

Unit 3: Food Products Technology

Processing principles − thermal processing, chilpng, 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 − milpng of rice, wheat, and maize, parboipng of paddy, bread, biscuits, extruded products and ready to eat breakfast cereals

Oil processing − expelpng, solvent extraction, refining and hydrogenation

Fruits and vegetables processing − 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 steripzation, 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 utipzation − pectin from fruit wastes, uses of by-products from rice milpng.

Food standards and quapty maintenance − FPO, PFA, Agmark, ISI, HACCP, food plant sanitation and cleaning in place (CIP)

Unit 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 Fick’s law, conduction and convective mass transfer, permeabipty through single and multilayer films

Mechanical operations − size reduction of sopds, high pressure homogenization, filtration, centrifugation, settpng, sieving, mixing & agitation of pquid

Thermal operations − thermal steripzation, evaporation of pquid foods, hot air drying of sopds, spray and freeze-drying, freezing and crystalpzation

Mass transfer operations − psychrometry, humidification and dehumidification operations.

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