M.Sc Food Technology - Kashmir Student | 24 Hour Education Service - JKBOSE, Kashmir University, IUST, BGSBU


Saturday, January 1, 2011

M.Sc Food Technology

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

·         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

·         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
·         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