Food Engineering and Technology (MTQP06)
Syllabus
for
Food Engineering and Technology
(MTQP06)
1
Food Engineering and Technology (MTQP06)
Note:
i. The Question Paper which will have 75 questions.
ii. All questions will be based on Subject-Specific Knowledge.
iii. All questions are compulsory.
iv. The Question paper will be in English.
Food Engineering and Technology (MTQP06)
Section 1: Food Chemistry and Nutrition
Carbohydrates: Structure and functional properties of mono-, oligo-, & poly- saccharides including starch,
cellulose, pectic substances and dietary fiber, gelatinization and retro gradation of starch.
Proteins: Classification and structure of proteins in food, biochemical changes in postmortem 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, 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, 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, addition of preservatives and
food additives, irradiation, fermentation, hurdle technology, intermediate moisture foods.
2
Food Engineering and Technology (MTQP06)
)
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 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, 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 pipe, Reynolds number.
Heat transfer: Heat transfer by conduction, convection, radiation, 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: Psychometry, humidification and dehumidification operations.
