IPU CET 2021 M.Tech (Food Processing Technology) syllabus

Guru Gobind Singh Indraprastha University Engineering CET Entrance Examination Syllabus for Food Processing Technology – 2015:

Programme CET Code-152

(i) FOOD MICROBIOLOGY

Characteristics of microorganisms: Morphology, structure and detection of bacteria, yeast and mold in food, Spores  and vegetative cells; Microbial growth in food: Intrinsic and extrinsic factors, Growth and death kinetics, serial dilution method for quantification; Food spoilage: Contributing factors, Spoilage bacteria, Microbial spoilage of milk and milk products, meat and meat  PRODUCTS; FOODBORNE disease: Toxins produced by Staphylococcus, Clostridium and Aspergillus; Bacterial pathogens: Salmonella, Bacillus, Listeria, Escherichia coli, Shigella, Campylobacter;  Fermented food: Buttermilk, yoghurt, cheese, sausage, alcoholic beverage, vinegar, sauerkraut and soya sauce.

(ii) MOLECULES AND THEIR INTERACTION RELAVENT TO BIOLOGY

Structure of atoms, molecules and chemical bonds. Composition, structure and function of biomolecules  (carbohydrates, lipids, proteins, nucleic acids and vitamins). Stablizing interactions (Van der Waals, electrostatic, hydrogen bonding, hydrophobic interaction, etc.).Principles of biophysical chemistry (pH, buffer, reaction kinetics, thermodynamics, colligative properties).

Bioenergetics, glycolysis, oxidative phosphorylation, coupled reaction, group transfer, biological energy transducers. Principles of catalysis, enzymes and enzyme kinetics, enzyme regulation, mechanism of enzyme catalysis, isozymes Conformation of proteins (Ramachandran plot, secondary structure, domains, motif and folds). Conformation of nucleic acids (helix (A, B, Z), t-RNA, micro-RNA). Stability of proteins and nucleic acids. Metabolism of carbohydrates, lipids, amino acids nucleotides and vitamins.

(iii) CELLULAR ORGANIZATION

Membrane structure and function (Structure of model membrane, lipid bilayer and membrane protein diffusion, osmosis, ion channels, active transport, membrane pumps, mechanism of sorting and regulation of intracellular transport, electrical properties of membranes). Structural organization and function of intracellular organelles (Cell wall, nucleus, mitochondria, Golgi bodies, lysosomes, endoplasmic reticulum, peroxisomes, plastids, vacuoles, chloroplast, structure & function of cytoskeleton and its role in motility).

Organization of genes and chromosomes (Operon, unique and repetitive DNA, interrupted genes, gene families, structure of chromatin and chromosomes, heterochromatin, euchromatin, transposons). Cell division and cell cycle (Mitosis and meiosis, their regulation, steps in cell cycle, regulation and control of cell cycle). Microbial Physiology (Growth yield and characteristics, strategies of cell division, stress response).

(iv) SYSTEM PhYSIOLOGY - PLANT

Photosynthesis - Light harvesting complexes; mechanisms of electron transport; photoprotective mechanisms; CO2 fixation-C3, C4 and CAM pathways. Respiration and photorespiration – Citric acid cycle; plant mitochondrial electron transport and ATP synthesis; alternate oxidase; photorespiratory pathway. Nitrogen metabolism - Nitrate and ammonium assimilation; amino acid biosynthesis. Plant hormones – Biosynthesis, storage, breakdown and transport;

physiological effects and mechanisms of action. Sensory photobiology - Structure, function and mechanisms of action of phytochromes, cryptochromes and phototropins; stomatal movement; photoperiodism  and biological clocks. Solute transport and photoassimilate translocation – uptake, transport and translocation of  water, ions, solutes and macromolecules from soil, through cells, across membranes, through xylem and phloem; transpiration; mechanisms of loading and unloading of photoassimilates. Secondary metabolites - Biosynthesis of terpenes, phenols and nitrogenous compounds and their roles. Stress physiology – Responses of plants to biotic (pathogen and insects) and abiotic (water, temperature and salt) stresses.

(v) FOOD ChEMISTRY AND NUTRITION

Carbohydrates: Structure and functional properties of mono- oligo-polysaccharides including starch, cellulose,  pectic substances and dietary fibre; Proteins: Classification and structure of proteins in food; Lipids: Classification and structure of lipids, Rancidity of fats, Polymerization and polymorphism; Pigments: Carotenoids, chlorophylls, anthocyanins, tannins and myoglobin;

Food flavours: Terpenes, esters, ketones and quinones; Enzymes: Specificity, Kinetics and inhibition, Coenzymes, Enzymatic and non-enzymatic browning; Nutrition: Balanced diet, Essential amino acids and fatty acids, PER, Water soluble and fat soluble vitamins, Role of minerals in nutrition, Antinutrients, Nutrition deficiency diseases.

For more details, refer the following website:

http://www.ipu.ac.in/cet2015adm/cet2015notices/Adm15br090215.pdf