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Food Science Daily

GATE XL previous-year paper

GATE XL 2026 Food Technology question paper

Food Technology questions
19
Food Technology marks
30
Full paper marks
188
Duration
180 min

What the 2026 paper contained

Sections, questions and marks in the 2026 paper
Section Questions Marks Question types
General Aptitude 10 15 10 MCQ
Chemistry 17 25 8 MCQ, 5 MSQ, 4 NAT
Biochemistry 18 28 8 MCQ, 5 MSQ, 5 NAT
Botany 19 30 11 MCQ, 5 MSQ, 3 NAT
Microbiology 19 30 12 MCQ, 5 MSQ, 2 NAT
Zoology 19 30 11 MCQ, 7 MSQ, 1 NAT
Food Technology 19 30 12 MCQ, 5 MSQ, 2 NAT

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Food Technology questions, 2026 — with answer key

19 questions, with the answer marked.

Q104 MCQ 1 mark
Ergotism is caused by ingestion of grains infected with
  1. A. Clostridium perfringens
  2. B. Rhizopus stolonifer
  3. C. Lactococcus lactis
  4. D. Claviceps purpurea correct
Q105 MCQ 1 mark
Match the bacteria in Column I with their respective characteristic features in Column II.
Column I | Column II
(P) E. coli | (1) Gram-positive, round-shaped and non-spore formers
(Q) B. subtilis | (2) Gram-negative, rod-shaped and non-spore formers
(R) S. aureus | (3) Gram-positive, rod-shaped and spore formers
(S) L. monocytogenes | (4) Gram-positive, rod-shaped and non-spore formers
  1. A. P-1; Q-4; R-2; S-3
  2. B. P-2; Q-1; R-3; S-4
  3. C. P-2; Q-3; R-1; S-4 correct
  4. D. P-2; Q-4; R-1; S-3
Q106 MCQ 1 mark
Carmine, a food colorant, is derived from
  1. A. Curcuma longa
  2. B. Dactylopius coccus correct
  3. C. Beta vulgaris
  4. D. Monascus purpureus
Q107 MCQ 1 mark
Which one of the following carbohydrates is NOT a storage polysaccharide?
  1. A. Starch
  2. B. Glycogen
  3. C. Chitin correct
  4. D. Dextran
Q108 MCQ 1 mark
Which one of the following statements is true for a high-pressure homogenizer?
  1. A. Homogenization takes place only due to uniform mixing of solid and liquid
  2. B. Solid particles in the suspension are disintegrated due to the high shear rate exerted by the liquid correct
  3. C. High pressure steam is injected to dissolve the solids
  4. D. Solid particles in the suspension are compressed into a cake under high pressure
Q109 MCQ 1 mark
Coconut oil contains a small fraction of unsaturated fatty acids, but still has a low melting point due to the presence of
  1. A. large amounts of long chain saturated fatty acids
  2. B. mostly medium chain saturated fatty acids such as lauric acid correct
  3. C. few hydrogen bonds per fatty acid chain
  4. D. higher cholesterol content
Q110 MSQ 1 mark
Which of the following amines, produced as a result of protein degradation, is/are foul smelling?
  1. A. Histamine
  2. B. Cadaverine correct
  3. C. Tyramine
  4. D. Putrescine correct
Q111 NAT 1 mark
Water is flowing at 100 litres/min through a pipe with a diameter of 5 cm. Assume the coefficient of viscosity of water to be 0.001 Pa.s and the density to be 1000 kg/m³. The Reynolds number for this flow is _______ (Round off to nearest integer)

Correct: 42000 to 43000

Q112 MCQ 2 marks
Match the toxins in Column I with their respective sources in Column II.
Column I | Column II
P. Aflatoxin | 1. Fusarium verticilloides
Q. Nisin | 2. Enterohemorrhagic E. coli
R. Fumonisin | 3. Lactococcus lactis
S. Shiga-like toxin | 4. Aspergillus flavus
  1. A. P-1; Q-2; R-3; S-4
  2. B. P-4; Q-1; R-2; S-3
  3. C. P-4; Q-3; R-1; S-2 correct
  4. D. P-1; Q-3; R-2; S-4
Q113 MCQ 2 marks
Match the vitamins in Column I with their respective coenzyme forms listed in Column II.
Column I | Column II
P. Vitamin B1 | 1. Tetrahydrofolate
Q. Vitamin B2 | 2. Methylcobalamin
R. Pantothenic acid | 3. Thiamine pyrophosphate
S. Vitamin B12 | 4. Flavin adenine dinucleotide
T. Folic acid | 5. Coenzyme A
  1. A. P-3; Q-4; R-5; S-2; T-1 correct
  2. B. P-4; Q-3; R-1; S-5; T-2
  3. C. P-1; Q-5; R-4; S-2; T-3
  4. D. P-5; Q-2; R-4; S-3; T-1
Q114 MCQ 2 marks
Which one of the following proteins brings about the coagulation of milk in the stomach of calves?
  1. A. Rennin correct
  2. B. Alpha-lactalbumin
  3. C. Beta-lactoglobulin
  4. D. Lactoferrin
Q115 MCQ 2 marks
Match the class of additives used for food preservation listed in Column I with their specific examples in Column II.
Column I | Column II
P. Antioxidants | 1. Rice bran wax
Q. Anti-foaming agent | 2. Tricalcium phosphate
R. Anti-caking agent | 3. Mineral oil
S. Glazing agent | 4. Butylated hydroxy anisole (BHA)
  1. A. P-3; Q-4; R-2; S-1
  2. B. P-4; Q-3; R-1; S-2
  3. C. P-4; Q-3; R-2; S-1 correct
  4. D. P-2; Q-3; R-1; S-4
Q116 MCQ 2 marks
Match the food items listed in Column I with their respective flavoring agents in Column II.
Column I | Column II
P. Cloves | 1. Diacetyl
Q. Butter | 2. Limonene
R. Orange | 3. Eugenol
S. Lemon | 4. Diallyl disulfide
T. Garlic | 5. Citral
  1. A. P-1; Q-3; R-2; S-4; T-5
  2. B. P-3; Q-2; R-1; S-5; T-4
  3. C. P-4; Q-2; R-5; S-1; T-3
  4. D. P-3; Q-1; R-2; S-5; T-4 correct
Q117 MCQ 2 marks
Vegetable oils resist oxidation and maintain their quality for a long period due to the presence of
  1. A. tocopherols correct
  2. B. hydrolytic enzyme such as lipases
  3. C. microorganisms such as molds and yeast
  4. D. carbohydrates
Q118 MSQ 2 marks
For a given temperature difference between the top and bottom surfaces of a flat metal plate, Fourier’s law of heat conduction implies that
  1. A. temperature gradient increases with increase in heat transfer area
  2. B. heat flux is proportional to the thermal conductivity of the metal correct
  3. C. heat flux increases with increase in thickness of the metal plate
  4. D. temperature gradient decreases with increase in thickness of the metal plate correct
Q119 MSQ 2 marks
Xylooligosaccharides can be produced by
  1. A. hydrolytic degradation of xylan by hydrochloric acid correct
  2. B. hydrolysis of starch
  3. C. enzymatic hydrolysis of lactose
  4. D. enzymatic hydrolysis of xylan containing lignocellulosic material correct
Q120 MSQ 2 marks
In a α-helix, the R-groups on the amino acid residues
  1. A. are found on the outside of the helix correct
  2. B. participate in the backbone H-bonding that stabilize the helix
  3. C. allow formation of right-handed helices correct
  4. D. allow formation of left-handed helices correct
Q121 MSQ 2 marks
During constant pressure cake filtration, for an incompressible cake deposited uniformly over a constant filter surface area,
  1. A. the cake resistance remains constant
  2. B. the cake resistance increases in proportion to the cake thickness correct
  3. C. the filtration rate remains constant
  4. D. the filtration rate decreases with time correct
Q122 NAT 2 marks
Hot oil is being cooled in a countercurrent, double-pipe heat exchanger from 410 K to 340 K by chilled water entering at 290 K and exiting the exchanger at 330 K. The Log Mean Temperature Difference (LMTD) for this heat transfer is ________K. (Round off to one decimal place)

Correct: 62 to 65

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 an answer has been committed. Sit the 2026 paper.

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