TG PGECET Food Technology official syllabus guide
TG PGECET Food Technology syllabus 2027
TG PGECET Food Technology is a single two-hour computer-based paper. Coaching sites report 120 one-mark multiple-choice questions with no negative marking; TGCHE's 2026 documents confirm the two-hour session but do not restate the count. The units below are from the official 2026 FT syllabus. Unlike the AP PGECET FT paper, the Telangana syllabus opens with an engineering mathematics unit and adds waste management and Codex.
Exam pattern and marking
- Single paper (code FT), computer-based, in English; FT ran 2:00 to 4:00 PM on 1 June 2026.
- 120 multiple-choice questions for 120 marks with no negative marking (as reported by coaching sites).
- GATE-qualified candidates are admitted before TG PGECET rank holders.
One 120-question Food Technology paper: mathematics, chemistry and nutrition, microbiology, commodity technology, engineering and quality syllabus
Engineering Mathematics
5 topics- Linear algebra: matrices, determinants, systems of linear equations, eigenvalues and eigenvectors
- Calculus: limits, continuity, partial derivatives, maxima and minima, series and convergence, Fourier series
- Differential equations: first-order and higher-order ODEs, Cauchy and Euler equations, Laplace transforms, heat and wave equations
- Probability and statistics: distributions (Poisson, normal, binomial), mean, median, standard deviation, correlation and regression
- Numerical methods: roots of equations, trapezoidal and Simpson's rules, methods for differential equations
Food Chemistry and Nutrition
4 topics- Carbohydrates, starch, cellulose, pectic substances and dietary fibre; proteins; lipids, rancidity, polymerisation and polymorphism
- Pigments (carotenoids, chlorophylls, anthocyanins, tannins, myoglobin) and flavour compounds
- Enzymatic and non-enzymatic browning
- Nutrition: balanced diet, essential amino and fatty acids, PER, vitamins, minerals, antinutrients, deficiency diseases, nutraceuticals
Food Microbiology and Biotechnology
4 topics- Morphology and detection of bacteria, yeast and mould; spores; intrinsic and extrinsic factors; growth and death kinetics; serial dilution
- Spoilage of milk, milk products, meat and meat products
- Toxins of Staphylococcus, Clostridium and Aspergillus; Salmonella, Bacillus, Listeria, E. coli, Shigella, Campylobacter
- Fermented foods: buttermilk, yoghurt, cheese, sausage, wine, beer, whisky, vinegar, sauerkraut, soya sauce and traditional foods
Food Technology (commodity processing)
5 topics- Cereals, pulses and oilseeds: rice, wheat, maize, barley, oats, millets, grams, groundnut, soybean, sunflower
- Fruits, vegetables and plantation crops: juice processing, jam, jelly, marmalade, squash, candies, pickles, pectin, tea, coffee, chocolate, spice oils
- Meat, fish, poultry and eggs: post-mortem changes, ageing, curing, smoking, tenderisation, fish drying and canning, egg preservation
- Milk processing: flow sheet, standardisation problems, homogenisation, pasteurisation; cream, butter, ghee, milk powder, cheese
- Waste utilisation and value addition in food industries
Food Engineering
3 topics- Fluid mechanics: flow properties, flow through pipes and fittings, flow measurement, pumps, compressors, blowers
- Heat transfer: conduction, convection, radiation, boiling, condensation, steady and unsteady state
- Unit operations and equipment: size reduction, homogenisation, filtration, sedimentation, centrifugation, sieving, mixing, extraction, crystallisation, evaporation, drying, extrusion
Food Quality and Standards
3 topics- Quality attributes and assessment of foods; sensory evaluation; adulteration and food safety
- FSS Regulations 2011 scope, definitions, standards and packaging; FSSAI
- ISO 22000 family, ISO 9001 vs ISO 22000, HACCP principles and CCP identification; Codex Alimentarius
Source: TG PGECET-2026 Food Technology (FT) syllabus ↗. Source: TG PGECET-2026 revised test schedule ↗. Checked 2026-10-30.
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