Syllabus
for Entrance Test of M.Sc Food Technology
Unit I
·
Cell
& its Organells
·
Cell
Division, Structure & Replication of DNA
·
Gene
Mutation and Chromosomal Alterations
·
Basics
of Biotechnology and Genetic Engineering
·
Basics
of Immunology
·
Basics
of Enzymology
Unit II
·
Metabolism
of Carbohydrates, Fats, Proteins, Amino acid and Peptides
·
Vitamins
and their role in Metabolism
·
Photosynthesis
and Respiration in Plants
·
Seed
Dormancy
·
Plant
Hormones
·
Memberane
Transport
Unit III
·
Food
Plants
·
Vegetable
Oils
·
General
Account of Spices
·
Medicinal
Plants
·
Beverages
Unit IV
·
Respiration
and Associated Pigments in Humans
·
Physiology
of Digestion
·
Basics
of Nervous, Urinogential, Endocrine and Circulatory Syste
·
Environment
Pollution-water and air pollution, its causes and effects
Unit V
·
Units
and Dimensions-different systems of units, dimensional formulae
·
Basics
of Elasticity & Deformation-Hooks law, elastic constants of an isotropic solid,
torsion of a cylinder
·
Kinematics
of Moving Fluids-Equation of Continuity, Bermoulli’s theorm, viscous fluids,
streamline and trubulent flow
·
Waves-transverse
and longitudinal waves in fluids, products and detection of ultrasonic waves and some applications
Unit VI
·
Heat
transfer and Enthalpy Calculations-laws of thermodynamics, concept of thermal
equilibrium, entropy concept
·
Dielectric-dielectric
constant, microwave heating
·
Concept
of Electron Spin, effects of magnetic field on human cell, applications of MRI
and NMR
Unit VII
·
Atomic
Structure, Chemical Bonding
·
Laboratory
Safety measures and Qualitative Analysis
·
Dipole-Dipole
interactions
·
Thermodynamics
·
Nuclear
and radiation Chemistry
·
Gravimetry
and Titrimetry
·
Solutions,
Raults law & its applications
·
Bioinorganic
Chemistry-metalloporphyrins and essential elements
·
Polymer
Chemistry
Unit VIII
·
Cyclokanes,
Alkenes and Alkynes
·
Alcohols
and Phenols
·
Aldehydes
and Ketones
·
Carboxylic
Acids and their Derivaties
·
Chemical
Kinetic and Catalysis
·
Stereochemistry
of organic Compounds
·
Spectroscopy
and Photochemistry
·
Synthetic
Dyes
Unit IX
·
Basic
properties of limits, infinitesimals, definitions with examples, countinuity
and basic properties of continues
functions on closed intervals
·
Review
of complex number system, triangle inequality and its generalization Geometric
representation of complex number. Demoivere’s theorem for rational index and
its application
·
Parabola:
Equation of Tangent and normal, pole and polar, Elipse, Tangent and Normals
·
Hyperbola:
Equation of tangents and normals
·
Review
of the methods of integration, integration of algebraic rational function, case
of non-repeated linear factors by partial fractions. Integration of algebric
rational functions by substitution, Reduction formulae, Definite integral
Unit X
·
Degree
and order of different equations, Equations of first order and first degree. Equation in which the variables and separable
Homogeneous equation
·
Symmetric
Skew-symmetric, Hermition and skew Hermition matrics, Diagonal, scaler
triangular matrics, sum of matrices and properties of the addition composition.
Product of matrices. Transpose of a product of two matrices and its
generalization to several matrices. Adjoint of square matrix A and relation A
(adj.A)= (adj.A)
A= (A) I, Inverse of a square matrix. Rank of matrix. Elementary row and column
transformation of a matrix do not alter its rank.
·
General
properties of equations, synthetic division, Relation between the roots and the
Coefficient of an equation, Transformation of equations, Formation of equations
whose roots are function of the roots of a given equation
Unit XI
Fruit, Vegetable and Cereal
Processing
·
Scope
of fruit & vegetable preservation in India
·
Principles
& methods of preservation
·
Canning,
Drying/Dehydration, Freezing of fruits & vegetables
·
Jam,
Jelly, Marmalade, Pickles
·
FPO
specifications of value added products
·
Structure
of different grains-wheat, rice, barley, oat and corn
·
Milling
of grains
·
Flour
and its uses
·
Milling
and parboiling of paddy
·
Preparation
of baked products-bread, biscuits & cakes
Unit XII
Meat and Dairy Technology
·
Scope
of meat processing in India
·
Structure,
composition, nutritive value and postmortem biochemical changes
·
in
relation to quality of meat tissues
·
Principles
of meat preservation
·
Description,
chemical composition & nutritive value of egg
·
Physico-chemical
properties of milk
·
Liquid
milk processing-pasteurization & sterilization
·
Preparation
of milk products
·
Legal
and BIS standards of milk and milk products
Unit XIII
Bio-chemistry
·
Structure
and role of water in biological system
·
Acids,
bases & buffers of living system
·
Structure
of carbohydrates, lipids & amino-acids
·
Nature
and function of food enzyme
·
Naturally
occurring pigments in food-chlorophyll, caroteniods, haemoglobin etc
·
Balanced
diet
Unit XIV
Microbiology
·
Brief
discussion on bacteria, yeast and molds
·
Role of
micro organism in food, dairy and fermentation industries
·
Mocro
organisms as food-single cell proteins
·
Nutrition
and grwth of micro organism
·
Role of
micro organisms in food, dairy and fermentation industries
·
Fermentation
& its types: Concepets of indusrial fermentations-batch & continuous
Unit XV
·
Measures
of central tendency-mean, median mode
·
Measure
of dispersion-range, standard deviation & Coefficient of variation
·
Tests
of significance-t-test, chi square test
Correlation &
regression
