<\/span><\/h2>\nSection 1: Food Chemistry and Nutrition<\/strong><\/p>\nCarbohydrates<\/strong>: structure and functional properties of mono-, oligo-, & poly-
saccharides including starch, cellulose, pectic substances, dietary fiber,<\/p>\ngelatinization, and retrogradation of starch. Proteins<\/strong>: classification and structure of<\/p>\nproteins in food, biochemical changes in post-mortem, and tenderization of<\/p>\n
muscles.\u00a0Lipids<\/strong>: classification and structure of lipids, rancidity, polymerization, and<\/p>\npolymorphism.\u00a0Pigments<\/strong>: carotenoids, chlorophylls, anthocyanins, tannins, and myoglobin. <\/span>Food flavors<\/strong>: terpenes, esters, aldehydes, ketones, and quinines.<\/span><\/p>\nEnzymes<\/strong>: specificity, simple and inhibition kinetics, coenzymes, enzymatic and non-
enzymatic browning.\u00a0Nutrition<\/strong>: balanced diet, essential amino acids, and essential<\/p>\nfatty acids, protein efficiency ratio, water-soluble and fat-soluble vitamins, the role of<\/p>\n
minerals in nutrition, co-factors, anti-nutrients, nutraceuticals, nutrient deficiency<\/p>\n
diseases. Chemical and biochemical changes: changes occur in foods during<\/p>\n
different processing.<\/p>\n
Section 2: Food Microbiology<\/strong><\/p>\nCharacteristics of microorganisms<\/strong>: morphology of bacteria, yeast, mold and<\/p>\nactinomycetes, spores and vegetative cells, gram-staining.\u00a0Microbial growth<\/strong>:<\/p>\ngrowth and death kinetics, serial dilution technique. Food spoilage: spoilage<\/p>\n
microorganisms in different food products including milk, fish, meat, egg, cereals<\/p>\n
and their products.\u00a0Toxins from microbes<\/strong>: pathogens and non-pathogens including<\/p>\nStaphylococcus, Salmonella, Shigella, Escherichia, Bacillus, Clostridium, and<\/p>\n
Aspergillus genera.\u00a0Fermented foods and beverages<\/strong>: curd, yogurt, cheese, pickles,<\/p>\nsoya-sauce, sauerkraut, idli, dosa, vinegar, alcoholic beverages and sausage.<\/p>\n
Section 3: Food Products Technology<\/strong><\/p>\nProcessing principles<\/strong>: thermal processing, chilling, freezing, dehydration, addition of<\/p>\npreservatives and food additives, irradiation, fermentation, hurdle technology,<\/p>\n
intermediate moisture foods.\u00a0Food packaging and storage<\/strong>: packaging materials,<\/p>\naseptic packaging, controlled and modified atmosphere storage. Cereal<\/p>\n
processing and products<\/strong>: milling of rice, wheat, and maize, parboiling of paddy,<\/p>\nbread, biscuits, extruded products, and ready-to-eat breakfast cereals. Oil<\/strong><\/p>\nprocessing<\/strong>: expelling, solvent extraction, refining and hydrogenation.\u00a0Fruits and<\/strong><\/p>\nvegetable processing<\/strong>: extraction, clarification, concentration, and packaging of<\/p>\nfruit juice, jam, jelly, marmalade, squash, candies, tomato sauce, ketchup, and<\/p>\n
puree, potato chips, and pickles. Plantation crops processing and products<\/strong>: tea, coffee,<\/p>\ncocoa, spice, extraction of essential oils and oleoresins from spices. Milk and milk<\/p>\n
products processing<\/strong>: pasteurization and sterilization, cream, butter, ghee, ice-
cream, cheese and milk powder. Processing of animal products: drying, canning,<\/p>\nand freezing of fish and meat; production of egg powder.\u00a0Waste utilization<\/strong>: pectin<\/p>\nfrom fruit wastes, uses of by-products from rice milling. Food standards and quality<\/p>\n
maintenance: FPO, PFA, Agmark, ISI, HACCP, food plant sanitation and cleaning in<\/p>\n
place (CIP).<\/p>\n
Section 4: Food Engineering<\/strong><\/p>\nMass and energy balance; Momentum transfer<\/strong>: Flow rate and pressure drop<\/p>\nrelationships for Newtonian fluids flowing through a pipe, Reynolds number. Heat<\/strong><\/p>\ntransfer:<\/strong> heat transfer by conduction, convection, radiation, and heat exchangers.\u00a0Mass<\/strong><\/p>\ntransfer<\/strong>: molecular diffusion and Fick\u2019s law, conduction and convective mass<\/p>\ntransfer, permeability through single and multilayer films.\u00a0Mechanical operations:<\/strong><\/p>\nsize reduction of solids, high-pressure homogenization, filtration, centrifugation,<\/p>\n
settling, sieving, mixing & agitation of liquid.\u00a0Thermal operations<\/strong>: thermal sterilization,<\/p>\nevaporation of liquid foods, hot air drying of solids, spray and freeze-drying, freezing, and crystallization. <\/span>Mass transfer operations<\/strong>: psychrometry, humidification, and<\/span><\/p>\ndehumidification operations.<\/p>\n
We have included complete information regarding GATE<\/a> Food Technology Question Paper. If you have any questions feel free to ask in the comment section.\u00a0<\/p>\n
![\"GATE](\"https:\/\/www.kopykitab.com\/blog\/wp-content\/uploads\/2021\/09\/GATE-Food-Technology-Question-Paper.jpg\")
<\/p>\n