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GATE XL 2021 Food Technology question paper

Every Food Technology question from the GATE Life Sciences (XL) paper sat in 2021, conducted by IIT Bombay, 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
20
Food Technology marks
30
Full paper
190 marks
Duration
180 minutes

What the 2021 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 2021 paper
Section Questions Marks Question types
General Aptitude 10 15 10 MCQ
Chemistry 15 25 6 MCQ, 2 MSQ, 7 NAT
Biochemistry 20 30 12 MCQ, 8 MSQ
Botany 20 30 12 MCQ, 5 MSQ, 3 NAT
Microbiology 20 30 11 MCQ, 4 MSQ, 5 NAT
Zoology 20 30 13 MCQ, 2 MSQ, 5 NAT
Food Technology 20 30 13 MCQ, 6 MSQ, 1 NAT

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Food Technology questions, 2021 — with answer key

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

Q1 MCQ 1 mark
In a typical bacterial growth curve, the first order kinetics for growth rate is observed in
  1. A. Lag phase
  2. B. Log phase correct
  3. C. Stationary phase
  4. D. Decline phase
Q2 MCQ 1 mark
Which of the following microorganisms is NOT a causative agent for food borne diseases?
  1. A. Campylobacter jejuni
  2. B. Clostridium perfringens
  3. C. Norovirus
  4. D. Borrelia burgdorferi correct
Q3 MCQ 1 mark
Which one of the following is NOT a fermented food product?
  1. A. Tofu correct
  2. B. Vinegar
  3. C. Sauerkraut
  4. D. Tempeh
Q4 MCQ 1 mark
The Protein Efficiency Ratio (PER) is defined as
  1. A. Percentage of absorbed nitrogen retained in the body
  2. B. Weight gain in body mass (in gram) per gram protein intake correct
  3. C. Ratio of essential and non-essential amino acids in a protein
  4. D. Percent in vitro digestibility of a protein
Q5 MCQ 1 mark
Which one of the following enzymes sequentially releases maltose from starch?
  1. A. α-Amylase
  2. B. β-Amylase correct
  3. C. Glucoamylase
  4. D. Pullulanase
Q6 MCQ 1 mark
Highest mole % of amino acid mixture present in glutenin of wheat gluten are
  1. A. Glutamine and glutamic acid correct
  2. B. Serine and lysine
  3. C. Alanine and tryptophan
  4. D. Proline and glycine
Q7 MCQ 1 mark
Which one of the following compounds is present in soybean and acts as phytoestrogen?
  1. A. Tangeretin
  2. B. Lutin
  3. C. Quercetin
  4. D. Genistein correct
Q8 MCQ 1 mark
Which one of the following is an oligosaccharide?
  1. A. Xanthan
  2. B. Alginate
  3. C. Raffinose correct
  4. D. Gellan
Q9 MCQ 1 mark
Bittering agent in grape fruit formed after juice extraction under acidic conditions is
  1. A. Quinine
  2. B. Theobromine
  3. C. Isohumulone
  4. D. Limonin correct
Q10 MCQ 1 mark
Difference between adsorption and desorption isotherms is known as
  1. A. Hysteresis correct
  2. B. Dryness
  3. C. Evaporation
  4. D. Dehydration
Q11 MCQ 2 marks
The conversion of pyruvate to lactic acid in homolactic fermentation is catalyzed by
  1. A. Lactate dehydrogenase correct
  2. B. Pyruvate dehydrogenase
  3. C. Lactase
  4. D. Pyruvate decarboxylase
Q12 MCQ 2 marks
Which one of the following statements is INCORRECT with respect to Controlled Atmosphere Package (CAP) and Modified Atmosphere Package (MAP) of agro-produce?
  1. A. CAP and MAP limit microbial as well as biochemical activities.
  2. B. Gas composition inside a MAP during the storage is continuously monitored and regulated. correct
  3. C. CAP implies a greater degree of precision than MAP in maintaining specific levels of the gas composition.
  4. D. Modification of the atmosphere inside a MAP is achieved by natural interplay between respiration of products and permeation of gases through the packaging film.
Q13 MCQ 2 marks
Match the unit operation in Column I with its application in food processing in Column II.
Column I: P. Hydrogenation, Q. Blanching, R. Leaching, S. Winterization.
Column II: 1. Removal of soft wax, 2. Shortening of fat, 3. Inactivation of enzyme, 4. Separation of dye.
  1. A. P-2, Q-4, R-2, S-1
  2. B. P-2, Q-3, R-4, S-1 correct
  3. C. P-4, Q-1, R-2, S-3
  4. D. P-4, Q-2, R-1, S-3
Q14 MSQ 2 marks
Which of the following are correct pair of GRAS chemical food preservative, affected organism and given food matrix?
  1. A. Sodium lactate-Bacteria-Pre-cooked meat correct
  2. B. Caprylic acid-Insects-Cheese wraps
  3. C. Dehydroacetic acid-Molds-Squash correct
  4. D. Sodium nitrite-Clostridia-Meat curing preparations correct
Q15 MSQ 2 marks
Choose the correct pair of pigment and their corresponding color in plant products.
  1. A. Carotene-Yellow-orange-Peppers correct
  2. B. Betanin-Purple/red-Cactus pear correct
  3. C. Lycopene-Red-Red beets
  4. D. Flavanols-Orange-red-Cauliflowers
Q16 MSQ 2 marks
Which of the following compounds act as anti-nutritional factors?
  1. A. Phytate correct
  2. B. Isoflavones
  3. C. Trypsin Inhibitor correct
  4. D. Resveratrol
Q17 MSQ 2 marks
Which of the following is/are commonly used medium/media in the supercritical fluid extraction of spices and tea?
  1. A. Water
  2. B. Carbon dioxide correct
  3. C. Dichloromethane
  4. D. Carbon dioxide with Ethanol correct
Q18 MSQ 2 marks
Which of the following expressions represent the Reynolds number of a fluid flowing through a uniform circular cross section pipe?
  1. A. (density × average velocity × internal diameter) / (dynamic viscosity) correct
  2. B. (average velocity × internal diameter) / (kinematic viscosity) correct
  3. C. (dynamic viscosity) / (average velocity × density × internal diameter)
  4. D. (kinematic viscosity) / (average velocity × internal diameter)
Q19 MSQ 2 marks
Which of the following combinations of analytical equipment, property measured and food property are correct?
  1. A. Particle size analyzer - particle size distribution - span value correct
  2. B. Texture profile analyzer - morphology - chewiness
  3. C. Differential scanning calorimeter - glass transition temperature - degree of caking correct
  4. D. Capillary viscometer - viscosity - sensory
Q20 NAT 2 marks
Dry air is fed into a tray dryer. The percentage relative humidity of the air leaving the dryer is 60% at 70°C and 101.35 kPa. If saturated vapour pressure of water at 70°C is 31.2 kPa, the humidity of the air leaving the dryer in kg water per kg dry air (round off to 3 decimal places) will be ________. (Given: Molecular weight of water and air are 18.02 g mol⁻¹ and 28.97 g mol⁻¹ respectively)

Correct: 0.14 to 0.142

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 2021 paper.

Other GATE XL papers

Or see every GATE XL mock test on the site — full papers, sectional tests and the exam pattern, and the GATE XL syllabus with section weightage.