GNDU M.Sc Food Technology official syllabus guide
GNDU M.Sc Food Technology syllabus 0
The 2020 syllabus file could not be reached, so the units below follow the university's 2026-27 entrance-test syllabus for the Food Technology subject. The 2020 paper on this site has 60 questions in a single section and spans food chemistry, microbiology and spoilage, cereals, dairy, meat and egg, packaging, nutrition, laws and standards, and basic food engineering.
Exam pattern and marking
- 2026-27 syllabus: admission by entrance test in either Food Technology or Chemistry (candidates appear in one subject), with 60 objective multiple-choice questions.
- The syllabus PDF does not state marks, duration or negative marking; the 2020 paper on this site uses practice marking only.
60 multiple-choice questions, Food Technology syllabus in six topic groups syllabus
Nutrition, safety and laws
2 topics- Nutrient requirements, deficiency diseases, food groups and balanced diet
- Food adulteration, food laws and food safety
Preservation and processing
2 topics- Preservation by additives, heat, cold, drying, irradiation, sugar and salt
- Jams, jellies, marmalades, juices, squashes, ketchup, pickles and chutneys
Dairy, cereals, pulses, egg and meat
3 topics- Liquid milk processing, fermented milks, cheese, condensed, evaporated and powdered milk, ice cream
- Cereal structure and milling, flour and bakery products, parboiling of rice, pulses and anti-nutritional factors
- Egg structure and functional properties, poultry slaughter and dressing, meat tenderisation and preservation
Food engineering basics
1 topic- Dimensions and units, material and energy balance, unit operations in food processing
Food biochemistry and nutrition
3 topics- Cell constituents, nutritional role of carbohydrates, lipids, proteins and nucleic acids
- Enzymes, vitamins, minerals, blood and lymph, digestion and absorption
- Food constituents such as water, pigments, flavours and tannins, and the effects of processing
Food microbiology and packaging
3 topics- Food spoilage and its control by physical and chemical means; microbiology of cereals, meat, eggs, fruits, vegetables and milk products
- Fermented foods such as bread, malt beverages, wine, vinegar, butter and cheese; food poisoning and food-borne infections
- Principles of food packaging, materials, methods and machinery
Source: GNDU Syllabus of Entrance Test 2026-27, M.Sc. (Food Technology) ↗. Checked 2026-10-02.
Section weight by year
| Paper | M.Sc Food Technology | Total | Minutes |
|---|---|---|---|
| GNDU M.Sc Food Technology Entrance 2020 | 60 | 60 | 60 |
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