CUET PG खाद्य इंजीनियरिंग एवं प्रौद्योगिकी प्रश्नपत्र (कोड MTQP06) में 75 बहुविकल्पीय प्रश्न होते हैं, 90 मिनट में; +4 सही उत्तर पर, -1 गलत उत्तर पर, छोड़ने पर 0। पाठ्यक्रम विषय का स्नातक स्तर का पाठ्यक्रम, जैसा NTA ने प्रकाशित किया पर आधारित है। नीचे NTA की आधिकारिक PDF की हर इकाई और उसके टॉपिक दिए हैं (4 इकाइयाँ, 4 टॉपिक)।
CUET PG खाद्य इंजीनियरिंग एवं प्रौद्योगिकी एक नज़र में
| पेपर कोड | MTQP06 |
|---|---|
| समूह | एम.टेक एवं इंजीनियरिंग (MTQP) |
| प्रश्न | 75 (सभी अनिवार्य) |
| अंक | 300 (4 प्रति प्रश्न) |
| अवधि | 90 मिनट |
| अंकन | +4 सही उत्तर पर, -1 गलत उत्तर पर, छोड़ने पर 0 |
| माध्यम | English |
| आधार | विषय का स्नातक स्तर का पाठ्यक्रम, जैसा NTA ने प्रकाशित किया |
| आधिकारिक सिलेबस PDF | आधिकारिक PDF डाउनलोड करेंPDF |
CUET PG खाद्य इंजीनियरिंग एवं प्रौद्योगिकी सिलेबस: इकाइयाँ और टॉपिक
NTA ने इस विषय का पाठ्यक्रम केवल अंग्रेज़ी में प्रकाशित किया है, इसलिए इकाइयों के नाम अंग्रेज़ी में हैं।
इकाई 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
इकाई 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
इकाई 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)
इकाई 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
आधिकारिक PDF से पढ़ा गया: 9 November 2026 · आधिकारिक सिलेबस PDF · NTA
CUET PG खाद्य इंजीनियरिंग एवं प्रौद्योगिकी: पिछले वर्षों के प्रश्नपत्र
NTA ने अभी तक खाद्य इंजीनियरिंग एवं प्रौद्योगिकी का CUET PG प्रश्नपत्र PDF के रूप में प्रकाशित नहीं किया है। हर वर्ष की अंतिम उत्तर कुंजी और प्रकाशित प्रश्नपत्र CUET PG प्रश्नपत्र पेज पर हैं।
अपने स्कोर पर कॉलेज देखें: CUET कॉलेज प्रेडिक्टर (DU CSAS 2026 डेटा)
