The CUET PG Food Engineering and Technology question paper (code MTQP06) has 75 multiple-choice questions in 90 minutes, +4 for a right answer, -1 for a wrong one, 0 if left out. NTA sets it on the graduation-level syllabus of the subject, as NTA published it. Every unit of the official syllabus PDF is below with its topics (4 units, 4 topics).
CUET PG Food Engineering and Technology at a glance
| Paper code | MTQP06 |
|---|---|
| Group | M.Tech and engineering (MTQP) |
| Questions | 75, all compulsory |
| Marks | 300 (4 per question) |
| Duration | 90 minutes |
| Marking | +4 for a right answer, -1 for a wrong one, 0 if left out |
| Medium | English |
| Based on | The graduation-level syllabus of the subject, as NTA published it |
| Official syllabus PDF | Download the official PDFPDF |
CUET PG Food Engineering and Technology syllabus: units and topics
Unit 1 Section 1: Food Chemistry and Nutrition
Carbohydrates: Structure and functional properties of mono-, oligo-, & poly- saccharides including starch, cellulose, pectic substances and dietary fiber, gelatinization and retro gradation of starch Proteins: Classification and structure of proteins in food, biochemical changes in postmortem and tenderization of muscles Lipids: Classification and structure of lipids, rancidity, polymerization and polymorphism Pigments: Carotenoids, chlorophylls, anthocyanins, tannins and myoglobin Food flavors: Terpenes, esters, aldehydes, ketones and quinines Enzymes: Specificity, simple and inhibition kinetics, coenzymes, enzymatic and non- enzymatic browning Nutrition: Balanced diet, essential amino acids and essential fatty acids, protein efficiency ratio, water soluble and fat-soluble vitamins, role of minerals in nutrition, co-factors, anti-nutrients, nutraceuticals, nutrient deficiency diseases Chemical and biochemical changes: Changes occur in foods during different processing
Unit 2 Section 2: Food Microbiology
Characteristics of microorganisms: Morphology of bacteria, yeast, mold and actinomycetes, spores and vegetative cells, gram-staining. Microbial growth: growth and death kinetics, serial dilution technique Food spoilage: Spoilage microorganisms in different food products including milk, fish, meat, egg, cereals and their products Toxins from microbes: Pathogens and non-pathogens including Staphylococcus, Salmonella, Shigella, Escherichia, Bacillus, Clostridium, and Aspergillus genera. Fermented foods and beverages: curd, yoghurt, cheese, pickles, soya-sauce, sauerkraut, idli, dosa, vinegar, alcoholic beverages and sausage
Unit 3 Section 3: Food Products Technology
Processing principles: Thermal processing, chilling, freezing, dehydration, addition of preservatives and food additives, irradiation, fermentation, hurdle technology, intermediate moisture foods Food packaging and storage: Packaging materials, aseptic packaging, controlled and modified atmosphere storage Cereal processing and products: Milling of rice, wheat, and maize, parboiling of paddy, bread, biscuits, extruded products and ready to eat breakfast cereals Oil processing: Expelling, solvent extraction, refining and hydrogenation Fruits and vegetables processing: extraction, clarification, concentration and packaging of fruit juice, jam, jelly, marmalade, squash, candies, tomato sauce, ketchup, and puree, potato chips, pickles Plantation crops processing and products: tea, coffee, cocoa, spice, extraction of essential oils and oleoresins from spices Milk and milk products processing: Pasteurization and sterilization, cream, butter, ghee, ice- cream, cheese and milk powder Processing of animal products: Drying, canning, and freezing of fish and meat; production of egg powder Waste utilization: Pectin from fruit wastes, uses of by-products from rice milling Food standards and quality maintenance: FPO, PFA, Agmark, ISI, HACCP, food plant sanitation and cleaning in place (CIP)
Unit 4 Section 4: Food Engineering
Mass and energy balance; Momentum transfer: Flow rate and pressure drop relationships for Newtonian fluids flowing through pipe, Reynolds number Heat transfer: Heat transfer by conduction, convection, radiation, heat exchangers Mass transfer: Molecular diffusion and Fick’s law, conduction and convective mass transfer, permeability through single and multilayer films Mechanical operations: Size reduction of solids, high pressure homogenization, filtration, centrifugation, settling, sieving, mixing & agitation of liquid Thermal operations: Thermal sterilization, evaporation of liquid foods, hot air drying of solids, spray and freeze-drying, freezing and crystallization Mass transfer operations: Psychometry, humidification and dehumidification operations
Read from the official PDF on 9 November 2026 · Official syllabus PDF · NTA
CUET PG Food Engineering and Technology: Previous year question papers
NTA has not published a CUET PG question paper of Food Engineering and Technology as a PDF yet. The final answer keys of every year, and the papers of the subjects NTA did publish, are on the CUET PG question papers page.
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