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CFTRI M.Sc Food Technology Entrance Exam 2017 Download Hall Ticket : Central Food Technological Research Institute

Organisation : CFTRI CSIR-Central Food Technological Research Institute
Announcement : Download Hall Ticket
Entrance Exam : M.Sc Food Technology Online Entrance Examination 2017
Download your Hall Ticket here : http://wvs.in/cftri/hallticket.php
Home Page : http://www.cftri.com/

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Online Entrance Examination July 2, 2017

Related : CFTRI Syllabus For Entrance Test M.Sc Food Technology 2015 : www.entrance.net.in/1570.html

Download Hall Ticket for M.Sc.Food Technology Online Entrance Examination 2017
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(Students who have not submitted the hard copy of the application by post are not eligible for Online Entrance Examination)

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SYLLABUS FOR ENTRANCE TEST :
The question paper will contain short and objective questions on the following topics. There will be balanced distribution of questions from each of the subjects listed below, so that students from various eligible streams will get equal opportunity to score in the test.

Subjects covered:
Physics, Chemistry, Mathematics, Biology, Microbiology, Biochemistry and Nutrition, Agriculture, Engineering

1. PHYSICS:
Elements of mechanics, colligative properties, laws of thermodynamics, modes of heat transfer, electrostatics, magnetism and electrodynamics, outlines in optics and sound, electro-magnetic radiation, radioactivity and elements in quantum physics.

2. CHEMISTRY:
The gas laws, properties of gases, electrolytes, thermo-chemistry, chemical equilibria, chemical. kinetics, concept of pH and buffer, molecular orbital theory, chemical bonds and the forces involved therein, periodic table, aliphatic and aromatic hydrocarbons, organic substitution reactions, electrophilic and nucleophilic reactions, isomerism, structural and optical isomers, food chemistry, composition of foods, minerals in foods, water activity in foods, carbohydrates, mono and di-saccharides, reducing and non-reducing sugars, mutarotation, starch, cellulose, pectins, plant acids and proteins, primary, secondary and tertiary structures of proteins, protein denaturation, peptide bonds, amino acids, saturated and unsaturated fats, rancidity.

3. MATHEMATICS:
Theory of quadratic equations, binomial theorem, uses of natural and common logarithms, trigonometry, ratios and their relations, basics of matrices, vectors, determinants.

4. BIOLOGY:
Botany, systematics of plants, ecology, cytology and physiology of plants, economic botany, zoology, molecular basis of life, nucleic acids and their role in life, elements of genetics, organization of animal tissues, elements in human physiology, endocrine glands, digestion, absorption, respiration, general physiology of animals, systematics of animals.

5. MICROBIOLOGY:
Historical development in microbiology, morphology, cytology, reproduction and genetics of bacteria, yeasts and moulds, culture technique and identification, stains and staining techniques, growth, nutrition and physiology of micro-organisms, control and food safety, general principles of food preservation, microbiological standards.

6. BIOCHEMISTRY AND NUTRITION:
Enzymes, coenzymes and cofactors, hormones, elements of carbohydrate, fat and protein metabolism, elements of photosynthesis, vitamins and their function in body, minerals and their function in body, elements in protein synthesis, RDA, nutritional deficiencies, role of vitamins, water, dietary fiber and minerals in health, macro and micronutrients and their role in health, foods for specific diseases like PKU, CVD and diabetes.

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