XL Life Science

Section 1: Food Chemistry and Nutrition

Carbohydrates: Structure and functional properties of mono-, oligo-, & poly- saccharides including starch, cellulose, pectic substances and dietary fibre, gelatinization and retrogradation of starch. 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 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, Shebelle, Escherichia, Bacillus, Clostridium, and Aspergillums genera. Fermented foods and beverages: curd, yoghurt, cheese, pickles, soya-sauce, sauerkraut, idly, dose, 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. Food pack aging 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 astes, uses of by-products from rice milling. Food standards and quality maintenance: FPO, PFA, A-Mark, 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 Flick'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: psychometric, humidification and dehumidification operations.

The previous year questions with their solutions are a part of our course material. So when you subscribe for the course material, you will get solutions for GATE XL Food Technology questions from GATE 2011 onwards.

Preparation for GATE XL Food Technology is a 5-step process.

1. Understand the GATE XL Food Technology syllabus and make a study plan based on time left for exam. Plan in a way that gives you atleast 2 months just to answer tests and Mocks.
2. GATE requires you to have strong concepts. So get the best books for each subject along with GATE specific study material from Career Avenues.
3. For better clarity, you can also refer to Career Avenues videos for GATE XL Food Technology, which have been made by one of the best GATE XL Food Technology faculty.
4. As you study, keep making notes. Also solve previous year questions and master the concepts behind each of the question.
5. Answer a lot of GATE XL Food Technology Mocks and Section tests. Career Avenues provides a complete series, which includes Chemistry and Aptitude.

Career Avenues can help you in 3 ways.

1. Best study material for GATE XL Food Technology made specifically for the GATE XL Food Technology syllabus. The study material can be purchased both in online (read access) or offline (printed) mode)
2. Excellent video lectures for GATE XL Food Technology that helps in understanding the concepts better and faster.
3. Exhaustive test series with a combination of easy, moderate and difficult questions.

Yes, you can. A trial course is available for Rs. 100 for each of the three courses (study material, video lectures and test series). The trial course will unlock all features and content of the course for a period of 2 days.

Once you are satisfied with the quality of the course, you can then purchase for a duration appropriate to your GATE preparation.

For someone who is serious about his or her GATE preparation, the course is good and sufficient. Since 2011, when we started GATE XL Food Technology courses, hundreds of our students have made it into top colleges like IISc, IITs and NITs.