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Syllabus for Entrance Test for M.Tech (Food Engg. and Tech.

Total marks = 100
5 Sections (A, B, C, D, E) of 20 marks each
All the Sections are compulsory
Short questions / multiple choices

A. Physical Chemistry and Chemical Engg. Principles

No. Topic
01 General physical chemistry, ideal gas, relative humidity, water
activity, chemical reaction kinetics, fundamentals of
thermodynamics, Basic principles of analytical methods for
food systems
02 Concept of Fluids, viscosity, Newtonian and non Newtonian
fluids, viscoelastic fluid, dough rheology
03 Heat transfer with and without phase change, transient heat
04 Material and energy balance in food systems.
Common unit operations in food processing – evaporation,
crystallization, drying, freezing, membrane filtration

1. The Fundamentals of Food Engineering, Charm SE, 1963, The Avi Publishing Co.
2. Food Process Engineering, Heldman DR and Singh RP, 1984, Chapman and Hall.
3. Food Engg. Fundamentals, J. Clair Batty, 1983, John Wiley & Sons
4. Unit Operations of Chemical Engg., Mc Cabe and Smith, Mc Graw Hill Ltd.

B. Food Chemistry

No. Topic
01 Food resources and their general composition.
Water in food systems – concept of free and bound water and
its impact on food processing and storage
02 Carbohydrates- classification, structure; properties. Chemical
reactions such as caramelization, Maillard reaction, and
dehydration; identification and estimations
03 Proteins- chemistry of amino acids and their properties
(isoelectric pH, solubility profile); Peptides; classification of
proteins; structure (primary, secondary, tertiary and
quaternary), Denaturation of proteins
04 Chemistry of lipids- fatty acids, Mono-, di and triacylglycerols,
Classification of lipids- simple, compound and derived,
Nutritional overview on fats and oils
05 Basics of enzymes, vitamins and minerals

1. Food Chemistry – Belitz and Grosch
2. Food Chemistry- Fennema O.R
3. Food Chemistry- Aurand and Woods

C. Nutrition and Biochemistry

No. Topic
01 Energy value of foods, physiological fuel value, and estimation
of energy value from proximate composition. Metabolic rate
and calorie needs
02 Requirements and role of carbohydrates (including dietary
fibres), proteins, lipids, vitamins and minerals (macro- and
micro) in human health and RDA’s
03 Estimation of protein quality – in vitro and in vivo methods,
Techniques of diet and health surveys, Formulation of diets
and foods for special needs. Anti-nutritional factors in plant
04 Enzymes in food systems, structure, classification, kinetics,
control of activity, purification, immobilization and industrial

1. Modern Nutrition in Health & Disease by Young & Shils.
2. Food, Nutrition and Diet Therapy – by Krause and Mahan 1996, Publisher- W.B.
Saunders, ISBN: 0721658350

D. General Microbiology

No. Topic
1 General microbiology and its significance in foods- pathogenic
and spoilage organisms, beneficial organisms; Prokaryotes
and Eukaryotes- morphology, structure and function of
microbial cells and their components; mode of reproduction in
2 Major groups of microorganisms - bacteria, yeasts, molds and
viruses; Growth curve (lag phase, log phase, stationary
phase, death phase); concept of generation time; nutrient
requirements and physiology of microorganisms
3 Physical and chemical factors affecting growth and destruction
of microbes –aerobic, microaerophilic, anaerobic,
psychrophilic, psychrotrophic, mesophilic, thermoduric,
thermophilic, halophilic, osmophilic, extremophilic, and spore
4 Microscopic study of bacteria, yeasts and molds with respect
to morphology, Gram character and staining techniques,
Isolation, preservation and maintenance of pure cultures,
5 Methods of sterilization, disinfection, sanitation, asepsis

Books :
1. Food Microbiology: Pelzar M J et al.
2. Microbiology Fundamentals and Applications: S S Purohit

E. Analytical skills and critical thinking

This section will be used to assess these abilities.