Skip to main content
Food Science Daily
FSSAI CFSO GATE XL GATE XE FCI Manager FCI Assistant NIFTEM CFTRI CUET-PG Food Science ICAR JRF UGC NET Home Science MP FSO Rajasthan FSO Odisha FSO
Sign up free → or see bundles

GATE XL 2024 Food Technology question paper

Every Food Technology question from the GATE Life Sciences (XL) paper sat in 2024, conducted by IISc Bengaluru, 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
19
Food Technology marks
30
Full paper
190 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 10 15 10 MCQ
Chemistry 17 25 8 MCQ, 4 MSQ, 5 NAT
Biochemistry 19 30 6 MCQ, 7 MSQ, 6 NAT
Botany 19 30 8 MCQ, 8 MSQ, 3 NAT
Microbiology 19 30 10 MCQ, 6 MSQ, 3 NAT
Zoology 19 30 12 MCQ, 3 MSQ, 4 NAT
Food Technology 19 30 11 MCQ, 7 MSQ, 1 NAT

Sit it timed

Attempt the 2024 paper properly

Reading the answer key is not the same as sitting the paper. Take it timed and scored, with the worked solution behind every question and your rank against everyone else who has attempted it.

Open the paper →

Food Technology questions, 2024 — with answer key

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

Q104 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
Q105 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
Q106 MCQ 1 mark
Xerophthalmia is caused due to the deficiency of:
  1. A. Thiamin
  2. B. Pantothenic acid
  3. C. Vitamin A correct
  4. D. Vitamin C
Q107 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
Q108 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
Q109 MCQ 1 mark
Which one of the following statements regarding 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
Q110 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
Q111 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
  4. D. Silica gel correct
Q112 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
Q113 MCQ 2 marks
Processing of fluid milk at 72°C 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
Q114 MCQ 2 marks
Match the anti-nutritional factor (Column I) with their corresponding activity (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. Kunitz 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
Q115 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
Q116 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
Q117 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
Q118 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
Q119 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
Q120 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
Q121 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
Q122 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: 1.52 to 1.56

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.

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.