GATE 2025 Food Technology Syllabus (XL-U)

GATE 2025 Food Technology Syllabus (XL-U) details the latest GATE syllabus for the subject released by the official gate organizing institute IIT Roorkee 2025. We also created an easy-to-use ad-free mobile app for the GATE syllabus, previous year papers with keys, gate calculator, virtual calculator, and more. Download iStudy App for all GATE preparation needs.

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GATE 2025 Food Technology Syllabus (XL-U)

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 changes: changes occur in foods during different processing.

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Section 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, Shebelle, Escherichia, Bacillus, Clostridium, and Aspergillums genera. Fermented foods and beverages: curd, yoghurt, cheese, pickles, soya-sauce, sauerkraut, idly, dose, 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 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 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 quality maintenance: FPO, PFA, A-Mark, 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 Flick’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 operations: psychometric, humidification and dehumidification operations.

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GENERAL APTITUDE (Common for all branches)

Verbal Aptitude

Basic English Grammar
Tenses, articles, adjectives, prepositions, conjunctions, verb-noun agreement, and other parts of speech

Basic Vocabulary
Words, idioms, and phrases in context

Reading and Comprehension

Narrative Sequencing

Quantitative Aptitude

Data Interpretation
Data graphs (bar graphs, pie charts, and other graphs representing data), 2- and 3-dimensional plots, maps, and tables

Numerical Computation and Estimation
Ratios, percentages, powers, exponents and logarithms, permutations and combinations, and series

Mensuration and Geometry

Elementary Statistics and Probability

Analytical Aptitude

Logic
Deduction and Induction

Analogy

Numerical Relations and Reasoning

Spatial Aptitude

Transformation of Shapes
Translation, rotation, scaling, mirroring, assembling, and grouping

Paper folding, cutting, and patterns in 2 and 3 dimensions

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