GATE Food Technology Question Paper 2026

GATE Food Technology Question Paper: Download the GATE Food Technology Question Paper in pdf format. Today we are supplying GATE Question Papers of Food Technology. On this page, you can get GATE Food Technology Question Papers from cutting-edge to beyond a few years. Previous papers are furnished with download desire in pdf format.

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GATE Food Technology Syllabus 2026

Section 1: Food Chemistry and Nutrition

Carbohydrates: structure and functional properties of mono-, oligo-, & poly-
saccharides including starch, cellulose, pectic substances, dietary fiber,

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 flavors: 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, the role of

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

diseases. Chemical and biochemical changes: 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 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, yogurt, 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 packaging 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

vegetable processing: extraction, clarification, concentration, and packaging of

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

puree, potato chips, and 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, 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 a pipe, Reynolds number. Heat

transfer: heat transfer by conduction, convection, radiation, and 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 operations: psychrometry, humidification, and

dehumidification operations.

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