CEETA-PG Food Technology official syllabus guide
CEETA-PG Food Technology syllabus 2027
The CEETA-PG paper has two common parts and one discipline part chosen at registration; answering a different Part III from the one registered means it is not evaluated. Questions are set at undergraduate level. Part III marks are normalised across disciplines, and the score card shows a percentile. The unit titles below are from the Food Technology syllabus as reproduced by Careers360; the official syllabus is posted on the TANCET portal for each cycle.
Exam pattern and marking
- Part I Engineering Mathematics: 10 questions; Part II Basic Engineering and Sciences: 15 questions; Part III Food Technology: 75 questions.
- Four options, 1 mark each, minus 1/4 for a wrong answer; unanswered questions lose nothing. Duration 2 hours.
- Part III raw marks are normalised as (X + r) x m to level averages across disciplines; the final score card gives a percentile.
100 MCQs in 2 hours: engineering mathematics 10, basic engineering and sciences 15, Food Technology 75 syllabus
Part I: Engineering Mathematics
2 topics- Determinants and matrices; calculus and differential equations; vector calculus
- Complex variables; transforms; numerical methods; applied probability
Part II: Basic Engineering and Sciences
2 topics- Applied mechanics, mechanical, civil and electrical engineering basics
- Physics, material science, chemistry and computers
Food chemistry and nutrition
2 topics- Macronutrients and their functional properties; pigments and flavours; browning reactions
- Vitamins and minerals; food additives; functional foods and nutraceuticals
Food microbiology, food analysis, safety and quality management
2 topics- Microbial growth and spoilage; fermented foods; foodborne diseases and toxins
- Food analysis and quality evaluation; food laws and standards
Food product processing and preservation technology
3 topics- Thermal and non-thermal preservation
- Processing of dairy, meat, fish, egg, fruits and vegetables, cereals, pulses and oilseeds; spices and essential oils
- Value addition and by-product utilisation
Fluid mechanics and process calculations
2 topics- Fluid flow, dimensional analysis, flow through pipes and packed beds; pumps
- Material and energy balances; heat capacity
Food engineering, process control and food packaging
3 topics- Unit operations; heat, mass and momentum transfer; membrane separation; refrigeration and cold chain
- Food plant equipment design; instrumentation and process control
- Food packaging and labelling
Source: TANCET / CEETA-PG 2026 Information Brochure, sections 8.1-8.3 ↗. Source: Careers360: CEETA-PG syllabus (aggregator copy of the Food Technology unit list) ↗. Checked 2026-10-30.
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