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GATE XE 2024 Food Technology question paper

Every Food Technology question from the GATE Engineering Sciences (XE) paper sat in 2024, exactly as it was set — with the options and the answer key. The full paper's section-by-section pattern is below.

Food Technology questions
22
Food Technology marks
35
Full paper
240 marks
Duration
180 minutes

What the 2024 paper contained

Counted from the paper itself, not from a notification — the row highlighted below is the section this page reproduces.

Sections, questions and marks in the 2024 paper
Section Questions Marks Question types
General Aptitude 7 10 7 MCQ
Engineering Mathematics 9 13 3 MCQ, 1 MSQ, 5 NAT
Fluid Mechanics 18 30 8 MCQ, 10 NAT
Materials Science 14 21 6 MCQ, 5 MSQ, 3 NAT
Solid Mechanics 19 31 8 MCQ, 1 MSQ, 10 NAT
Thermodynamics 18 30 8 MCQ, 1 MSQ, 9 NAT
Polymer Science and Engineering 22 35 11 MCQ, 3 MSQ, 8 NAT
Food Technology 22 35 11 MCQ, 7 MSQ, 4 NAT
Atmospheric and Ocean Sciences 22 35 9 MCQ, 8 MSQ, 5 NAT

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Food Technology questions, 2024 — with answer key

22 questions, numbered as they were in the paper. The correct option is marked on each.

Q132 MCQ 1 mark
Which one of the following fungi produces aflatoxins?
  1. A. Aspergillus niger
  2. B. Fusarium verticillioides
  3. C. Aspergillus flavus correct
  4. D. Rhizopus oligosporus
Q133 MCQ 1 mark
Under standard conditions in animal feeding studies, the weight gained (in grams)
per gram of protein consumed by an animal is termed as
  1. A. Net Protein Ratio
  2. B. Net Protein Utilization
  3. C. Coefficient of Protein Digestibility
  4. D. Protein Efficiency Ratio correct
Q134 MCQ 1 mark
Xeropthalmia is caused due to the deficiency of
  1. A. Thiamin
  2. B. Pantothenic acid
  3. C. Vitamin A correct
  4. D. Vitamin C
Q135 MCQ 1 mark
Which one of the following steps is used to remove phosphatides from crude oil in
the refining process?
  1. A. Neutralization
  2. B. Bleaching
  3. C. Degumming correct
  4. D. Deodorization
Q136 MCQ 1 mark
The unique flavor of chocolate and cocoa is due to the formation of
  1. A. 5-methyl-2-phenyl-2-hexenal correct
  2. B. Cyclotene
  3. C. Furaneol
  4. D. Maltol
Q137 MCQ 1 mark
Which one of the following statements regarding Hazard Analysis Critical Control
Point (HACCP) plan is NOT correct?
  1. A. HACCP is a management tool for ensuring food safety.
  2. B. HACCP involves five preliminary steps and seven principles.
  3. C. HACCP is not effective without prior implementation of prerequisite programs.
  4. D. HACCP plan involves establishment of corrective actions as second principle. correct
Q138 MCQ 1 mark
The product of cabbage fermentation by Leuconostoc mesenteroides is
  1. A. Tempeh
  2. B. Natto
  3. C. Sauerkraut correct
  4. D. Miso
Q139 MCQ 1 mark
Which one of the following absorbents is NOT used as an ethylene absorber in
active packaging of fruits and vegetables?
  1. A. Potassium permanganate
  2. B. Activated carbon
  3. C. Calcium hydroxide correct
  4. D. Silica gel
Q140 NAT 1 mark
Thermal resistance constant (z-value) is defined as the change in temperature
required to reduce the decimal reduction time of a microorganism by __________
percent (Answer in integer).

Correct: 90

Q141 MCQ 2 marks
Which one of the following statements regarding moisture sorption isotherms of a
dried food is NOT correct?
  1. A. At a given temperature, the difference between adsorption and desorption moisture isotherms is known as hysteresis.
  2. B. At a given temperature and water activity, an adsorption isotherm exhibits higher equilibrium moisture content than a desorption isotherm in hysteresis. correct
  3. C. At a given moisture content, effect of temperature on a moisture sorption isotherm follows the Clausius- Clapeyron equation.
  4. D. The Guggenheim-Anderson-de Boer (GAB) equation is a multilayer moisture sorption model.
Q142 MCQ 2 marks
Processing of fluid milk at 72 ℃ for 15 seconds is termed as
  1. A. High-temperature, short-time (HTST) pasteurization correct
  2. B. Low-temperature, long-time (LTLT) pasteurization
  3. C. Ultra high-temperature (UHT) pasteurization
  4. D. Homogenization process
Q143 MCQ 2 marks
Match the anti-nutritional factor in Column I with their corresponding activity
given in Column II.







Column I
Column II
P. Lectin 1. Flatulence
Q. Stachyose
2. Chelates with divalent cations and reduces their
bio-availability
R. Phytate
3. Inhibits trypsin and chymotrypsin
S. Knuitz type inhibitor
4. Hemagglutination
  1. A. P-4,Q-1, R-2,S-3 correct
  2. B. P-3,Q-1, R-2,S-4
  3. C. P-2,Q-1, R-4,S-3
  4. D. P-1,Q-2, R-3,S-4
Q144 MSQ 2 marks
Which of the following fatty acids is/are known to increase the low density
lipoprotein (LDL)-cholesterol?
  1. A. Omega-3 Fatty acids
  2. B. Trans Fatty acids correct
  3. C. Conjugated Linoleic acids
  4. D. Saturated Fatty acids correct
Q145 MSQ 2 marks
The addition of which of the following to high-methoxyl pectin will result in gel
formation?
  1. A. Calcium ions
  2. B. Hydrogen ions correct
  3. C. Sodium ions
  4. D. Sugar correct
Q146 MSQ 2 marks
Which of the following steps in food processing is/are used to reduce the acrylamide
formation in food products?
  1. A. Pretreatment using asparaginase correct
  2. B. Lowering the pH correct
  3. C. Increasing the temperature.
  4. D. Adding glucose.
Q147 MSQ 2 marks
Which of the following enzymes is/are used for the production of high fructose
syrup (HFS) from corn starch?
  1. A. α-Amylase correct
  2. B. β-Amylase
  3. C. Xylose isomerase correct
  4. D. Glucoamylase correct
Q148 MSQ 2 marks
Which of the following is/are typical characteristic(s) of a fungal cell?
  1. A. Presence of histone proteins correct
  2. B. Presence of peptidoglycans in the cell wall
  3. C. Presence of chitin in the cell wall correct
  4. D. Presence of pseudomurein in the cell wall
Q149 MSQ 2 marks
Which of the following statements is/ are correct regarding food and water borne
disease and the class of causative microorganisms?
  1. A. Legionellosis is a bacterial disease. correct
  2. B. Giardiasis is caused by the protists. correct
  3. C. Typhoid fever is caused by the virus.
  4. D. Listeriosis is a fungal disease.
Q150 MSQ 2 marks
Which of the following statements is/ are true?
  1. A. Hagen-Poiseuille’s law is used for calculation of molecular diffusion.
  2. B. Fick’s law is used for calculation of energy requirement in size reduction.
  3. C. Rittinger’s law is used for calculation of energy requirement in size reduction. correct
  4. D. Stokes law is used for derivation of terminal velocity. correct
Q151 NAT 2 marks
A 10 kg tomato pulp is concentrated from an initial moisture content of 90% (wet
weight basis) to 35% (wet weight basis). The weight of the concentrate in kg is
__________ (round off to 2 decimal places).

Correct: 1.5 to 1.6

Q152 NAT 2 marks
The surface temperature of a hot plate is 175 ℃. The ambient air temperature is 25
℃. The rate of heat transfer per unit area in kW.m-2 from the plate to the ambient
air is __________________ (Answer in integer). Assume the convective heat
transfer coefficient is 20 W.m-2.K-1.

Correct: 3

Q153 NAT 2 marks
A tubular bowl centrifuge is used to separate an aqueous phase from an oil phase.
The radii of outlets of the light and heavy liquids are set at 4.5 cm and 4.6 cm,
respectively. The radius in cm of the neutral zone in the centrifuge
is_____________ (round off to 2 decimal places). Assume the density of the
aqueous phase is 950 kg.m-3 and that of oil is 900 kg.m-3.















Atmospheric and Ocean Science (XE - H)

Correct: 6.05 to 6.18

Worked solutions are not printed here — every one of these questions carries a full explanation inside the test itself, which is where it is actually useful: after you have committed to an answer. Sit the 2024 paper.

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