GATE 2025 Food Technology Syllabus – Get (XE-G) Syllabus PDF Here

The GATE 2025 syllabus for Food Technology has been officially released by IIT Roorkee. As a crucial national-level examination, GATE 2025 is organized for admission into postgraduate programs in engineering and technology, including ME/M.Tech. The newly released syllabus for Food Technology provides detailed information on the subjects that will be covered in the exam.

The GATE 2025 exam is scheduled to take place on the 1st, 2nd, 15th, and 16th of February 2025. The Food Technology syllabus includes key areas such as food chemistry, food processing, food microbiology, and quality control. This comprehensive syllabus ensures that candidates are well-prepared to handle both theoretical and practical aspects of Food Technology.

For complete information about the GATE 2025 Syllabus and the overall exam program, candidates should refer to the official guidelines provided by IIT Roorkee. Adequate preparation based on this syllabus will be essential for performing well in the exam and advancing in the field of Food Technology.

GATE 2025 Food Technology Syllabus – PDF Released

Section 1: Food Chemistry and Nutrition

• Carbohydrates: structure and functional properties of mono-, oligo-, & poly­saccharides including starch, cellulose, pectic substances and dietary fiber, gelatinization, and starch retrogradation.
• 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 non­enzymatic 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, mould 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, idli, dosa, vinegar, alcoholic beverages, and sausage.

Section 3: Food Products Technology

• Processing principles: thermal processing, chilling, freezing, dehydration, adding preservatives and food additives, irradiation, fermentation, hurdle technology, and 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 fish and meat; producing 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 the pipe, Reynolds number.
• Heat transfer: heat transfer by conduction, convection, radiation, and heat exchangers.
• Mass transfer: Molecular diffusion, Fick’s law, conduction and convective mass transfer, and 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.

Other GATE-Related Syllabus Links

If you have any queries regarding the GATE 2025 Food Technology Syllabus, you can ask your query and leave comments below.

Sunil Kushwaha

As a dedicated Biology Science graduate, I’m passionate about sharing the latest updates in national and state entrance exams through my blog. I aim to keep aspiring students informed about exam trends, important dates, and changes in syllabi. With a keen interest in education, I strive to offer valuable insights for students navigating the competitive landscape of entrance examinations and admission tests. Stay updated with me.