CUET-PG Food Technology official syllabus guide

CUET-PG Food Technology syllabus 2027

CUET-PG Food Science and Technology is a single 75-question paper made up entirely of subject questions, with no separate aptitude section. NTA's syllabus sits at a lighter, more applied level than GATE: food groups and commodities, bakery, preservation, packaging, food safety and quality testing, plus some marketing and costing.

Exam pattern and marking

• 75 questions, all subject-specific, all compulsory; bilingual (English/Hindi)
• 300 marks, 90 minutes, computer-based
• +4 for a correct answer, −1 for a wrong one, 0 for unanswered

Food Science and Technology syllabus

Introduction to Food Science and Technology

• Scope and trends; food, nutrition, nutrients, health; food groups, food pyramid and balanced diet; effect of processing on nutrients
• Browning reactions (enzymatic, non-enzymatic, metallic): causes and prevention
• Cereals and pulses — composition, starch gelatinisation, germination, fermentation, toxic constituents, pulse milling
• Fruits and vegetables — classification, composition, processing effects on pigments; cocoa and chocolate processing
• Milk (liquid milk processing, types of milk, milk products), eggs (structure, quality, foams, cookery), meat, fish and poultry (selection, tenderisation)
• Sugar (properties, refining, candies) and fats and oils (types, rancidity, frying changes, emulsions); food hygiene and adulteration

Basic Baking Technology

• Indian baking industry, history and trends; nutrition facts of bakery products
• Wheat grain structure, milling, flour types, composition and storage
• Cakes — types, ingredients, batter methods, formula balance, evaluation, faults and remedies, decoration, labelling and costing
• Pastry — short crust, puff/flaky and choux; processing, evaluation and faults

Introduction to Food Safety and Preservation

• Purpose and scope of preservation; post-harvest physical, chemical and microbial changes; control of microbial growth
• Food safety terms and recent concerns; food laws and standards; additives, contaminants, hygiene and sanitation
• Preservation methods — asepsis, low and high temperature, moisture and air removal, chemical preservatives, fermentation, irradiation, gas preservation, newer methods
• Chutneys, sauces and fruit beverages — classification, preservation and ingredient roles

Advanced Baking Technology

• Bread — ingredients, dough methods, processing steps, evaluation, staling and bread diseases
• Biscuits, cookies and crackers
• Food packaging — ideal package features, materials, active and intelligent packaging, RFID, label regulations and nutrition labelling
• Marketing (4Ps, distribution) and cost control of processed products

Advanced Fruit and Vegetable Preservation Technology

• Dehydration and concentration — drying curve, water activity, factors affecting drying rate, dryer types
• Refrigeration and freezing — systems, freezing steps, cryogenic freezing
• Canning — selection, blanching, exhausting, heat processing, spoilage of canned foods
• New product development — need, types, challenges and failure
• Pectin products (jam, jelly, marmalade, gel theory), preserves and candied fruit, pickles

Food Safety, Hygiene and Quality Testing

• Food laws — national food safety and standards act, international standards, regulatory agencies, consumer protection act
• Quality management — QC, QA, TQM, QMS, GMP, HACCP
• Food hygiene, spoilage, handling, high-risk foods, safe cooking and storage temperatures; sanitation, personal hygiene, pest control, waste disposal
• Sensory evaluation techniques; objective tests (moisture, acidity, water activity, texture, viscosity, colour), proximate analysis, microbiological sampling

Source: NTA CUET-PG syllabus — Food Science and Technology (SCQP12) ↗. Source: NTA CUET-PG science syllabi index ↗. Source: NTA CUET-PG 2026 Information Bulletin ↗. Checked 2026-09-26. The examining authority's current document remains definitive and should be verified before planning examination preparation.

See every CUET-PG Food Technology mock test on the site — full papers, sectional tests, cut-offs and eligibility.