NIFTEM Entrance Exam

Topics pending official syllabus normalization.

Topics pending official syllabus normalization.

Topics pending official syllabus normalization.

Topics pending official syllabus normalization.

Topics pending official syllabus normalization.

Topics pending official syllabus normalization.

Topics pending official syllabus normalization.

Topics pending official syllabus normalization.

Topics pending official syllabus normalization.

Topics pending official syllabus normalization.

Topics pending official syllabus normalization.

Topics pending official syllabus normalization.

Topics pending official syllabus normalization.

Topics pending official syllabus normalization.

Topics pending official syllabus normalization.

Topics pending official syllabus normalization.

Topics pending official syllabus normalization.

Topics pending official syllabus normalization.

Topics pending official syllabus normalization.

Topics pending official syllabus normalization.

Topics pending official syllabus normalization.

Topics pending official syllabus normalization.

Topics pending official syllabus normalization.

Topics pending official syllabus normalization.

Topics pending official syllabus normalization.

Topics pending official syllabus normalization.

• Fundamentals of Food Science & Chemistry

  6 topics

  • Basics of food science: definitions, physical and chemical properties of food and processing effects
  • Nutrition: Balanced diet, essential amino acids and fatty acids, PER, Water soluble and fat soluble vitamins, Role of minerals in nutrition, Antinutrients, Nutrition deficiency diseases
  • Food chemistry: carbohydrates, proteins, lipids, water activity, vitamins, and minerals
  • Maillard’s browning
  • caramelisation
  • lipid oxidation

• Food Microbiology & Food Safety

  3 topics

  • Microorganisms (bacteria, yeast, moulds), growth factors (temperature, pH, water activity), spoilage, and common foodborne pathogens
  • basics of fermentation
  • food safety concepts: food adulteration, food hygiene, food safety, FSMS, FSSAI regulations, Codex Alimentarius, international regulations (USFDA, EU, FSANZ, etc.), WHO/FAO expert bodies, Quality certifications, quality assessment

• Food Processing, Engineering & Packaging

  3 topics

  • Major preservation methods including pasteurisation, sterilisation, refrigeration, freezing, drying, fermentation, and chemical preservatives
  • Fundamental food engineering concepts: heat transfer, unit operations and equipment
  • basics of packaging: materials, functions, and shelf life

• Processing of Food Commodities & Product Technology

  2 topics

  • Processing of major commodities: grains (milling, parboiling, bakery and extruded products, oil extraction and refining), fruits and vegetables (juice processing, jams, jellies, pickles, pectin), milk and dairy products (pasteurisation, butter, cheese, milk powder), and animal products (meat, fish, egg processing)
  • Basic concepts of enzymes, probiotics, nutraceuticals, food additives, and product development and simple statistics (mean, median, standard deviation)

Topics pending official syllabus normalization.

Topics pending official syllabus normalization.

Topics pending official syllabus normalization.

• Research Aptitude

  9 of 10 topics

  • Research: Meaning, characteristics and types
  • Steps of research
  • Methods of research
  • Research Ethics
  • Research problem
  • Meaning of research problem
  • Sources of research problem
  • Characteristic of a good research problem
  • Hypothesis: meaning of hypothesis

• Reasoning (Including Mathematical)

  5 topics

  • Number series
  • letter series
  • codes
  • Relationships
  • classification

• Logical Reasoning

  8 topics

  • Understanding the structure of arguments
  • Evaluating and distinguishing deductive and inductive reasoning
  • Verbal analogies: Word analogy- Applied analogy
  • Verbal classification
  • Reasoning Logical Diagrams: Simple diagrammatic relationship
  • Multi-diagrammatic relationship
  • Venn diagram
  • Analytical Reasoning

• Information and Communicating Technology (ICT)

  4 topics

  • Meaning, advantages, disadvantages and uses
  • General abbreviations and terminology
  • Basics of internet and e-mailing
  • Microsoft office 2007 and 2010

• Reading Comprehension and General Knowledge

  2 topics

  • A passage to be set with questions to be answered
  • General knowledge and Current affairs (Related to science, engineering and technology)

Showing 28 of 29 topics in this subject.Show all 29 topics →

• Post-Harvest Technology of Fruit and Vegetable Crops

  9 of 11 topics

  • Scope and importance of post-harvest management of fruits and vegetables
  • Factors leading to post-harvest losses
  • Maturity indices, methods of assessment of maturity, harvesting practices and grading for specific market requirements
  • Physiological and biochemical changes during maturity and ripening, ethylene evolution and ethylene management
  • Ripening changes, Influence of pre-harvest practices and other factors affecting shelf life and post-harvest quality
  • Harvesting methods, harvesting practices for specific market requirements
  • Pre-cooling methods
  • pack house unit operations, pre treatments prior to shipment, Pre-packaging and irradiation, packaging of fruits and vegetables, packaging materials
  • Storage methods - ventilated, refrigerated, MAS, CA storage

• Processing of fruits and vegetables

  2 topics

  • Principles and methods of preservation, food processing, canning, juices, beverages, pickles, jam, jellies, candies etc.
  • Dried and dehydrated products, nutritionally enriched products, fermented fruit beverages, packaging technology, processing waste management, food safety standards and export standards

• Processing of Plantation Crops and Spices

  6 topics

  • Prospects of processing and value addition, National and global scenario
  • Commercial uses of spices and plantation crops
  • Processing of major spices - cardamom, black pepper, ginger, turmeric, chilli cinnamon, clove, coriander, fenugreek
  • Extraction of oleoresin and essential oils
  • Processing of produce from plantation crops, viz. coconut, arecanut, cashewnut, oil palm, date palm, cocoa, tea, coffee, etc
  • Extraction and analysis of active principles using TLC/HPLC/GC

• Post Harvest Unit Operations

  9 topics

  • Grading, cleaning, washing, sorting, shelling, dehusking, decortication, milling, polishing, pearling
  • drying (evaporative, osmotic and freeze drying)
  • pasteurization and sterilization of liquid foods
  • kinetics of microbial death
  • size reduction
  • cryogenic grinding
  • granulation
  • crystallization
  • membrane separation processes viz. micro filtration, ultra-filtration, nanofiltration, reverse osmosis

Showing 26 of 28 topics in this subject.Show all 28 topics →

• Ecological Concepts and Principles

  4 topics

  • Ecosystem- types
  • trophic structure, food chain, food web, ecosystem function
  • Biodiversity: Concepts, Threats to biodiversity and conservation approaches
  • Concept of sustainability and sustainable development

• Problems associated with Natural Resources

  5 topics

  • Renewable and non-renewable energy sources
  • Land degradation
  • mining and dam building impacts on environment, forests, biodiversity and tribal populations
  • floods, droughts, conflicts over water (international & inter-state)
  • Human population growth and impact on environment

• Environmental chemistry

  4 topics

  • Atmospheric Chemistry: Chemical composition of atmosphere, the changing global atmosphere, Global warming and greenhouse effect, sources and sinks of major green house gases, Climate change
  • Stratospheric ozone layer depletion-effect of UV radiation, acid-rain, Photochemical smog
  • Water Chemistry: Water quality parameters, standards, acidity, alkalinity, BOD, COD, DO determinations, water pollution due to heavy metals, organic pollutants
  • Soil Chemistry: CEC, soil acidity and salinity

• Pollution and Pollutants

  7 topics

  • Air pollution: sources, Effects of air pollutants and mitigation measures for combating air pollution
  • Soil and water pollution: sources and types of soil and water pollutants
  • Effects of pollutants on soil health and productivity
  • major types of water pollutants, their impacts on environment and agro-ecosystems
  • Waste water treatment- primary, secondary and tertiary treatments
  • Marine pollution
  • Solid Waste Management: Causes, Effects and Control Measures

• Analytical Techniques

  6 topics

  • Principles and applications of spectroscopy-UV, visible, fluorescence, and AAS
  • Chromatography: Basic principles, paper and thin layer chromatography
  • reverse phase chromatography
  • HPLC
  • Gas Chromatography (GC)
  • Applications in food technology

• Microbiology and Microbial Biotechnology

  3 topics

  • morphology and growth kinetics of bacteria, yeast, molds, and actinomycetes
  • microbial production and purification of fermented food and food products, recombinant proteins, industrial enzymes bioremediation
  • microbes in agriculture: symbiotic nitrogen fixation, rhizobium, cyanobacteria (anabaena, azolla ), mycorrhiza

• Biomolecules, Enzymology, and Bioprocess Technology

  9 of 11 topics

  • Structure and function of biomolecules (carbohydrates, lipids and proteins)
  • basic metabolic pathways (glycolysis, TCA cycle, oxidative phosphorylation)
  • protein structures, folding/misfolding and function correlation
  • classification and general properties
  • enzyme kinetics, regulation and inhibition
  • quantification of enzyme activity
  • enzyme immobilization
  • use of enzymes in food processing
  • microbial enzymes

• Bioseparation and Analytical Techniques

  5 topics

  • Filtration, centrifugation, sedimentation, flocculation, isolation and purification of proteins
  • analytical techniques, spectroscopy: UV, visible and fluorescence
  • Chromatography: basic principles, paper and thin layer chromatography
  • Gel permeation, ion exchange, hydrophobic interaction, reverse phase, affinity, HPLC and FPLC
  • Electrophoresis: agarose, PAGE, 2D gels, capillary electrophoresis, western blotting

• Molecular Biology

  5 topics

  • DNA replication, transcription, and translation in prokaryotes and eukaryotes
  • DNA damage repair mechanisms
  • regulation of gene expression (operons, transcription factors)
  • Recombinant DNA technology (cloning, expression vectors)
  • gene-editing tools (CRISPR-Cas9)

• Bioinformatics

  6 topics

  • Application of bioinformatics
  • sequence analysis (BLASTn and BLASTp, sequence alignments)
  • database searching
  • primer design
  • applications in genomics/proteomics
  • next-generation sequencing (NGS)

Showing 28 of 30 topics in this subject.Show all 30 topics →

• Agri and Food business Management

  9 of 13 topics

  • Principles of Agri and Food Business Management
  • Rural Markets and services
  • Agricultural Innovation
  • Financial Management in Agriculture
  • Importance of Agriculture business
  • Agricultural Policy: Instruments of policy, phases in agricultural policy
  • MSP, PDS. APMC, e-NAM
  • Globalization
  • WTO and Agriculture

• Decision Sciences and Operations Management

  9 of 16 topics

  • Operation Research – Linear Programming
  • Introduction to Operations Research and models
  • Transportation and assignment problems
  • Queuing Theory
  • PERT / CPM
  • replacement Theory
  • Decision Theory
  • Operations Management – Role and Scope
  • Facility Location and Layout – Site Selection and Analysis

• Entrepreneurship and Strategy

  9 of 17 topics

  • Entrepreneurship Development – Concept, Types, Theories and Process
  • Developing Entrepreneurial Competencies
  • Intrapreneurship – Concept and Process
  • Women Entrepreneurship and Rural Entrepreneurship
  • Innovations in Business – Types of Innovations, Creating and Identifying Opportunities, Screening of Business Ideas
  • Business Plan and Feasibility Analysis – Concept and Process of Technical, Market and Financial Analysis
  • Micro and Small Scale Industries in India; Role of Government in Promoting SSI
  • Sickness in Small Industries – Reasons and Rehabilitation
  • Institutional Finance to Small Industries – Financial Institutions, Commercial Banks, Cooperative Banks, Micro Finance

• Finance and Accounting

  9 of 18 topics

  • Accounting Principles and Standards
  • Preparation of Financial Statements
  • Financial Statement Analysis – Ratio Analysis, Funds Flow and Cash Flow Analysis, DuPont Analysis
  • Preparation of Cost Sheet, Marginal Costing, Cost Volume Profit Analysis
  • Standard Costing & Variance Analysis
  • Financial Management, Concept & Functions
  • Budgeting and Budgetary Control, Types and Process, Zero base Budgeting
  • Leverages – Operating, Financial and Combined Leverages
  • Financial Breakeven Point & Indifference Level

• Marketing & Consumer and Industrial Buying Behaviour

  9 of 14 topics

  • Marketing – Concept, Orientation, Trends and Tasks, Customer Value and Satisfaction
  • Market Segmentation, Positioning and Targeting
  • Product and Pricing Decision – Product Mix, Product Life Cycle, New Product development, Pricing – Types and Strategies
  • Place and promotion decision – Marketing channels and value networks, VMS, IMC, Advertising and Sales promotion
  • Theories and Models of Consumer Behaviour
  • Brand Management – Role of Brands, Brand Equity, Equity Models, Developing a Branding Strategy
  • Brand Name Decisions, Brand Extensions and Loyalty
  • Logistics and Supply Chain Management, Drivers, Value creation, Supply Chain Design
  • Designing and Managing Sales Force, Personal Selling

• Organisational Behaviour & Human Resource Management

  9 of 21 topics

  • Organizational Behavior – Significance & Theories
  • Individual Behaviour – Personality, Perception, Values, Attitude, Learning and Motivation
  • Group Behaviour – Team Building, Leadership, Group Dynamics
  • Interpersonal Behaviour & Transactional Analysis
  • Organizational Culture & Climate
  • Emotions and Stress Management
  • Organisational Justice and Whistle Blowing
  • Human Resource Management – Concept, Perspectives, Influences and Recent Trends
  • Human Resource Planning, Recruitment and Selection, Induction, Training and Development

Showing 54 of 99 topics in this subject.Show all 99 topics →

• Engineering Properties and Quality of Biomaterials

  6 topics

  • Physical and Engineering properties of agro produce (i.e. shape, size, volume, density, porosity, surface areas, friction, rolling resistance, angle of reposeetc)
  • Properties of bulk particulate solids (i.e. specific surface area, mean diameter, flow rate, Aerodynamics drag coefficient and terminal velocity, pressure drop through packed beds etc)
  • Thermal properties (i.e. specific heat, thermal conductivity, thermal diffusivity
  • Dielectric properties viz.dielectric and microwave radiation, dielectric constant, energy absorption, heating etc)
  • Optical properties and transmittance and reflectance
  • Rheological properties and stress- strain-time relationship

• Heat and Mass Transfer

  5 topics

  • Fluid transfer &continuity equation, Newtonian and non newtonian fluids, velocity, flow rate, pressure drop etc.
  • Basic laws of thermodynamics, thermodynamic properties and processes, energy equations, heat, work, heat engine, heat pump, refrigeration and Steam generation, boilers and use of Steam tables for determination of quality of steam
  • EMC, sorption and desorption isotherms, water activity and psychrometry
  • Heat transfer and heat exchanger
  • Mass transfer and mass-heat-momentum transfer analogies

• Post Harvest Unit Operations

  3 topics

  • Unit operations i.e. cleaning, washing, grading,sorting, shelling, dehusking, decortication, milling, polishing, pearling, drying , pasteurization and sterilization of liquid foods
  • kinetics of microbial growth
  • size reduction, cryogenic grinding, granulation, crystallization, filtration, membrane processing, microfiltration, ultra-filtration, nano-filtration, reverse osmosis, evaporation, distillation, mixing, clarification, coagulation, mechanical separation, sedimentation, pressing, expelling, leaching, extraction, , extrusion, fermentation

• Material Handling, Packaging and Transport

  8 topics

  • Bulk conveying equipments viz. belt conveyors, screw/auger conveyors, bucket elevators and drag/chain conveyors
  • Estimation of energy requirement, damage to products during mechanical handling
  • Packaging material characteristics and selection
  • Packaging techniques
  • Recent trends in packaging: aseptic, Modified atmosphere packaging, controlled atmosphere packaging, Nano-composite packaging, Smart and active packaging, Edible films, Antioxidant and anti microbial packaging
  • Transportation of food by bullocks, trailers, trucks, rail wagons and containers, conveyors, elevators etc.
  • Refrigerated containers and trucks for perishable foods
  • Safety standards in handling, packaging and transport of agricultural produce

• Industrial Automation & Design of Processing Machinery

  4 topics

  • Design considerations of grain cleaners, graders, dryers, parboiling plants, size reduction machines, fermenters, centrifuges, cyclones, heat-exchangers, evaporators, filters, extrusion cookers, etc.
  • Network Theory & Circuit Analysis: Superposition, Thevenin’s, Norton’s, Maximum Power Transfer theorems
  • SCADA and Human-Machine Interface (HMI) fundamentals
  • Industrial sensors and actuators

• Novel Food processing techniques

  7 topics

  • High pressure processing
  • Pulsed electric field
  • Pulsed UV light
  • Ultrasonication
  • Ohmic heating
  • Irradiation
  • Hurdle technology

• Food Science

  5 topics

  • Carbohydrates, Proteins, Lipids, Pigments, Food flavours, Enzymatic and non- enzymatic browning
  • Nutrition: Balanced diet, Essential amino acids and fatty acids, PER, Water soluble and fat soluble vitamins, Role of minerals in nutrition, Antinutrients, Nutritional disorders, deficiency diseases
  • General Characteristics of microorganisms
  • Microbial growth in food: Intrinsic and extrinsic factors, Growth and death kinetics, serial dilution method for quantification
  • Microbial Food spoilage, Food borne illness Food Fermentation

• Food Products Technology

  5 topics

  • Processing principles: Canning, chilling, freezing, dehydration, control of water activity, Controlled Atmosphere Storage and Modified Atmosphere Storage, fermentation, hurdle technology, addition of preservatives and food additives, Food packaging, cleaning in place and food laws.
  • Grain products processing: Milling of rice, wheat, and maize, parboiling of paddy, production of bread, biscuits, extruded products and breakfast cereals, Solvent extraction, refining and hydrogenation of oil
  • Fruits, vegetables and plantation products processing: Extraction, clarification concentration and packaging of fruit juice, Production of jam, jelly, marmalade, squash, candies, and pickles, pectin from fruit waste, tea, coffee, chocolate and essential oils from spices
  • Milk and milk products processing: Pasteurized and sterilized milk, cream, butter, ghee, ice-cream, cheese and milk powder
  • Animal products processing: Drying and canning of fish, post mortem changes, tenderization and freezing of meat, egg powder

• Basic Food Engineering

  4 topics

  • Heat transfer: Heat transfer by conduction, convection, radiation, boiling and condensation, Unsteady state heat transfer in simple geometry, NTU- effectiveness relationship of co-current and counter current double pipe heat exchanger
  • Thermal operations: Energy requirement and rate of operations involved in process time evaluation in batch and continuous sterilization, evaporation of liquid foods, hot air drying of solids, spray and freeze-drying, freezing and crystallization
  • Mass transfer operations: Properties of air- water vapour mixture
  • Humidification and dehumidification operations

• Food Safety, Toxicology and Nutraceuticals

  8 of 10 topics

  • Risk Analysis framework (Risk assessment, Management, Communication)
  • LD50, Acute, Subacute, subchronic and Chronic toxicity
  • Adverse Reactions to Food or Food Ingredients: Food Allergy, Food Toxicity (Poisoning)
  • Common food adulterants, their toxicity & Detection
  • Toxicants derived from plants, Marine toxins, Microbial toxins and Mycotoxins, Carcinogens and toxicants generated during food processing and packaging
  • Food additives toxicity, Regulatory aspects of additives
  • Acceptable daily intake (ADI), estimated daily intake (EDI)
  • Nutraceuticals regulation (FSSAI), Clinical testing of nutraceuticals and health foods

Showing 22 of 24 topics in this subject.Show all 24 topics →

• Unit 1

  6 topics

  • Matrices and Determinants, Limit, continuity and differentiability
  • Ordinary Differential Equations (odes): Existence and uniqueness of solutions of initial value problems for first order ordinary differential equations, singular solutions of first order ODEs, system of first order ODEs
  • Partial Differential Equations (PDEs): First order PDEs, Cauchy problem for first order PDEs
  • Classification of second order PDEs, General solution of higher order PDEs with constant coefficients, Method of separation of variables for Laplace, Heat and Wave equations
  • Mathematical modeling: Enzyme and microbial kinetic models (growth and decay/inactivation kinetics), Heat, Mass transfer and momentum equations and solutions
  • Numerical Analysis: Numerical solutions of algebraic equations, Method of iteration and Newton-Raphson method, Rate of convergence, Solution of systems of linear algebraic equations using Gauss elimination and Gauss-Seidel methods, Finite differences, Lagrange, Hermite and spline interpolation, Numerical differentiation and integration, Numerical solutions of ODEs using Picard, Euler, modified Euler and Runge-Kutta methods

• Unit 2

  3 topics

  • Borel-contelliLemma,Tchebycheff’s and Kolmogorov’s inequalities
  • Various modes of convergence: in probability, almost sure, in distribution and in mean square and their interrelationship
  • Properties of a good estimator, Concept of likelihood function, Cramer-Rao inequality, Bhattacharya Bounds, Minimum mean square estimation, Rao-Black well theorem

• Unit 3

  8 of 11 topics

  • Descriptive Statistics, exploratory data analysis, Binomial, Poisson, Geometric, Normal, Exponential, Beta and Gamma distributions.
  • Sampling distributions; Student-t distribution, F distribution and Chi-square distribution
  • Simple tests based on t, f, Chi-square and normal variate z
  • Probability sampling
  • Sampling with equal and unequal probabilities: pps sampling with replacement and without replacement sampling
  • Stratified sampling
  • Proportional allocation, optimum allocation.
  • Basic principles of experimental design.

• Unit 4

  8 of 11 topics

  • Correlation and Regression, Multiple correlation and regression
  • Sampling and Design of Experiments: Random Sampling methods, RBD, CRD, LSD
  • Linear Programming: simplex method, Methods of findings BFS for the transportation problems
  • Inference : Testing of hypothesis , simple against simple, properties of good estimators
  • Time Series: Methods of measuring : linear trend , seasonal variations
  • Vital Statistics: Measures of fertility and Mortality
  • Multivariate Normal distribution Marginal and Conditional distributions
  • Estimation of the mean vector and covariance matrix, maximum likelihood estimator of the parameters of multivariate normal distribution

Showing 25 of 31 topics in this subject.Show all 31 topics →

• Physical Chemistry

  5 topics

  • Molecular spectroscopy: Rotational and vibrational spectra of diatomic molecules; electronic spectra; IR and Raman activities – selection rules; basic principles of magnetic resonance
  • Electrochemistry: Nernst equation, redox systems, electrochemical cells; Debye-Huckel theory; electrolytic conductance – Kohlrausch’s law and its applications; ionic equilibria; conductometric and potentiometric titrations
  • Chemical kinetics: Empirical rate laws and temperature dependence; complex reactions; steady state approximation; determination of reaction mechanisms; collision and transition state theories of rate constants; unimolecular reactions; enzyme kinetics; salt effects; homogeneous catalysis; photochemical reactions
  • Colloids and surfaces: Stability and properties of colloids; isotherms and surface area; heterogeneous catalysis
  • Polymer chemistry: Molar masses; kinetics of polymerization

• Organic Chemistry

  6 topics

  • Organic reactive intermediates: Generation, stability and reactivity of carbocations, carbanions, free radicals, carbenes, benzynes and nitrenes
  • Organic reaction mechanisms involving addition, elimination and substitution reactions with electrophilic, nucleophilic or radical species
  • Determination of reaction pathways
  • Chemistry of natural products: Carbohydrates, proteins and peptides, fatty acids, nucleic acids, terpenes, steroids and alkaloids
  • Biogenesis of terpenoids and alkaloids
  • Stereochemistry, Photochemistry, Pericyclic and Rearrangement reactions

• Inorganic Chemistry

  4 topics

  • Concepts of acids and bases, Hard-Soft acid base concept, Non- aqueous solvents
  • Transition elements and coordination compounds: structure, bonding theories, spectral and magnetic properties, reaction mechanisms
  • Organometallic and bioinorganic chemistry: 18/16 electron rule - metal carbonyls - bonding - phosphines -bonding ligands - metal–metal bonds - Fischer and Schrock carbenes - structure, bonding & reactivity – metallocenes - electronic structure and bonding in ferrocene
  • Various elements in organisms - vitamin and coenzyme B12 - functions - photosynthesis - dioxygen uptake, transport and storage - hemoglobin and myoglobin - hemerythrin - hemocyanin - catalysis through hemoproteins - electron transfer, oxygen activation and metabolism - cytochrome –iron-sulfur and other non-heme iron proteins - ferritin - nickel-containing enzymes - copper-containing proteins-Zinc containing enzymes such as Alcohol dehydrogenase, Carbonic anhydrase, Carboxypeptidase A, Zinc finger proteins

• Analytical Chemistry

  5 topics

  • separation, spectroscopic, electro- and thermoanalytical methods
  • Principles of optical, fluorescence and electron microscopy, spectrophotometry, UV and VIS, fluorimetry, turbidometry and atomic absorption spectrophotometry
  • Structure determination of organic compounds by IR, UV-Vis, 1H &13C NMR and Mass spectroscopic techniques
  • Radioisotopic techniques – scintillation counters and autoradiography and their application in biological sciences
  • Chromatographic techniques - paper, thin layer, column chromatography, GC and HPLC

• Biochemistry

  8 of 11 topics

  • Structure of atoms and molecules, Chemical bonding in biological systems, pH and buffers
  • Structure, function and metabolism of carbohydrates, lipids and proteins
  • Major classes of enzymes, general properties, kinetics
  • Isolation, purification and measurement of enzyme activity.
  • Enzyme units.
  • Enzyme engineering
  • Role of enzymes in agriculture, industry, and medicine.
  • Spectrophotometry, UV and VIS, fluorimetry, turbidometry and atomic absorption spectrophotometry.

• Microbiology

  8 of 11 topics

  • Common microbes in food
  • Microbial classification and growth kinetics
  • Isolation, techniques for microbiological analysis of foods, characterization and identification of microbes
  • food borne diseases and microbiological food safety
  • conventional and rapid detection of microorganisms in food
  • spoilage of food
  • microbiology of food fermentations for dairy products, baked goods, oriental fermentations, Indian fermented foods, fermented meat and fish products, alcoholic beverages etc
  • Starter culture development, process development, strain improvement, upstream and downstream processing

• Biotechnology

  8 of 11 topics

  • Basics of recombinant DNA technology
  • Plant and animal tissue culture
  • Role of enzymes in various food processing sectors, fermentative production of enzymes and microbial metabolites used in food industry
  • Chemical structure of nucleic acids, introduction to Genetics, DNA replication, transcription and translation
  • DNA repair mechanism
  • modifying enzymes
  • recombinant DNA technology
  • mutation and polymorphism and their detection

• METHOD VALIDATION (International Regulations & ISO/IEC 17025:2017)

  8 of 10 topics

  • The principles and practices of analytical method validation and verification in line with ISO/IEC 17025:2017 and international guidelines (ILAC, ICH Q2(R1), FDA, EU, FSSAI, Codex)
  • validation parameters (accuracy, precision—repeatability/reproducibility, specificity, linearity, range, LOD, LOQ, robustness)
  • estimation of measurement uncertainty
  • system suitability testing
  • traceability and calibration
  • proficiency testing and inter-laboratory comparisons
  • preparation of validation plans and reports
  • quality control procedures

Showing 32 of 43 topics in this subject.Show all 43 topics →

• Unit 1

  8 of 12 topics

  • Carbohydrates: Monosaccharide, Disaccharides, Oligosaccharides, Polysaccharides
  • Chemical reaction with acids, alkali, oxidation-reductions, amines
  • Modified food starch systems
  • Polysachharides: amylose, amylopectin, starch, gums, seaweed polysaccharides, cellulose, hemicellulose
  • Dietary fibre and carbohydrate digestibility
  • Vitamins: Structure and general properties, stability and modes of degradation, bioavailability
  • Enzymes : Enzymes endogenous to foods and their control- Enzyme activities related to color, flavor and textural quality of food
  • Proteins: Structural and functional properties of proteins, nutrition and anti-nutritional factors in proteins, Physicochemical properties of amino acids, processing induced physical, chemical and nutritional changes in proteins

• Food toxicology, safety and nutraceuticals

  8 of 10 topics

  • Risk Analysis framework (Risk assessment, Management, Communication)
  • LD50, Acute, Subacute, subchronic and Chronic toxicity
  • Adverse Reactions to Food or Food Ingredients: Food Allergy, Food Toxicity (Poisoning)
  • Common food adulterants, their toxicity & Detection
  • Toxicants derived from plants, Marine toxins, Microbial toxins and Mycotoxins, Carcinogens and toxicants generated during food processing and packaging
  • Food additives toxicity, Regulatory aspects of additives
  • Acceptable daily intake (ADI), estimated daily intake (EDI)
  • Nutraceuticals regulation (FSSAI), Clinical testing of nutraceuticals and health foods

• Unit 3

  4 topics

  • Micro-organisms in natural food products and their control.
  • Microbial contamination in different categories of food products: vegetables, cereals, pulses, oilseeds, milk and meat during handling and processing
  • Microbial growth in food: Intrinsic and extrinsic factors, Growth and death kinetics, serial dilution method for quantification
  • Microbial Food spoilage, Food borne illness, Food Fermentation

• Unit 4

  3 topics

  • Sources of food and their classification- plant foods, animal foods, sea foods
  • Types of preservatives, advantages, mechanism and techniques of food preservations: thermal/heat processing (microwave, dielectric), chilling, freezing, chemical, fermentation, irradiation
  • different types of packaging for food products, smart and active packaging materials, food packaging interactions

• Biosensors

  6 topics

  • Immunology (innate/adaptive immunity, antigen–antibody interactions, complement, MHC, cytokines)
  • key immunoassays (ELISA, LFIA, RIA, blotting, flow cytometry)
  • biosensor applications (nano-enabled POCT, paper-based strips)
  • quality/regulatory frameworks (ISO, WHO, FSSAI, USAID, EU)
  • cutting-edge trends (CRISPR diagnostics, lab-on-chip, AI)
  • applied topics in vaccines, monoclonal, polyclonal antibody production, autoimmunity, hypersensitivity, and host–pathogen interactions

Showing 29 of 35 topics in this subject.Show all 35 topics →

• Introduction to Digital Technologies

  8 of 11 topics

  • Computing Devices
  • Memory Systems
  • Storage devices
  • Data Structure
  • Data Communications
  • Automation concepts
  • Tools used in the Agriculture sector
  • Introduction to Information Systems

• Discrete Structures and Optimization

  8 of 21 topics

  • Propositional and Predicate Logic
  • Propositional Equivalences
  • Normal Forms
  • Predicates and Quantifiers
  • Nested Quantifiers
  • Rules of Inference
  • Set Operations
  • Equivalence Relations

• Programming Languages

  4 topics

  • Introduction to MATLAB
  • R programming language, R data stricture, importing data, manipulating data, Using functions in R, Chart and Plot
  • Python language, operators, Built-in data types, Condition statement and loop, file processing, modules
  • Software engineering

• Artificial Intelligence

  8 of 10 topics

  • Heuristic Search Techniques
  • Nature Inspired Algorithm (NIA)
  • Knowledge Representation
  • Planning
  • Natural Language Processing: Grammar and Language; Parsing Techniques, Semantic Analysis and Pragmatics
  • Multi-Agent Systems
  • Fuzzy Sets, Fuzzy Relations, Fuzzy Rules and Fuzzy Inference
  • Fuzzy Control System and Fuzzy Rule-Based Systems

• Technologies used for Food Industries

  8 of 14 topics

  • IoT
  • Cloud Computing, SaaS, PaaS, IaaS, Public and Private Cloud, Virtualization, Virtual Server, Cloud Storage
  • Resource Management
  • Service Level Agreement
  • Big Data
  • Machine Learning
  • Geographical Information Systems (GIS)
  • Remote sensing

Showing 36 of 60 topics in this subject.Show all 60 topics →

• Mathematical methods of Physics

  6 topics

  • Vector spaces and matrices: linear independence, bases, dimensionality, matrices, inverse, orthogonal and unitary matrices, eigenvalues and eigenvectors, diagonalization, complete orthonormal sets of functions
  • Taylor and Laurent series, evaluation of real definite integrals
  • Legendre, Bessel, Hermite and Lagaurre equations, Generating functions and recurrence relations
  • Integral transforms, Laplace transform (LT), Fourier series (FS), FS of arbitrary period, Fourier integral and transforms
  • Elementary properties of group theory
  • Data interpretation and analysis, Precision and accuracy, error analysis, propagation of errors, least squares fitting, linear and nonlinear curve fitting, chi-square test

• Spectroscopy &Instrumentation Techniques

  5 topics

  • Quantum states atom, electron spin, spectrum of helium and alkali atom, relativistic corrections for energy levels of hydrogen atom, hyperfine structure and isotopic shift, width of spectrum lines, L-S & J-J couplings, Zeeman, Paschen-Bach & Stark effects
  • Electron spin resonance, Nuclear magnetic resonance, Frank-Condon principle
  • Electronic, rotational, vibrational and Raman spectra, selection rules
  • Lasers: spontaneous and stimulated emission, Einstein coefficients, LASER characteristics and fundamentals, resonator, He-Ne, CO2 and Semiconductor lasers
  • Reflection, absorption, emission, scattering in spectroscopy, basics of UV-Vis, FTIR, XRD, SEM, TEM, AFM techniques

• Electromagnetism & optics

  7 topics

  • Electrostatics and magnetostatics, boundary value problems, fields in conducting, dielectric, frequency dependent polarization, dielectric loss
  • Faraday’s law and time varying fields; displacement current; Maxwell’s equations
  • energy and momentum of electromagnetic fields
  • propagation of plane electromagnetic waves, reflection, refraction
  • electromagnetic waves in dispersive and conducting media
  • light diffraction, interference and polarization, refractive index and dielectric permittivity relations
  • Fibre optics materials, types, dispersion and attenuation in optical fibers

• Thermodynamics & statistical physics

  7 topics

  • Laws of thermodynamics, work and heat, thermodynamic potentials
  • Elements of kinetic theory
  • Maxwell’s relations
  • statistical ensembles; partition function
  • Free Energy and connection with thermodynamic quantities
  • First- and second-order phase transitions
  • classical and quantum statistics

• Quantum mechanics

  6 topics

  • Wave-particle duality, de Broglie’s wavelength, uncertainty principle, Bohr atom
  • Schrödinger wave equation (time-dependent and time-independent), stationary states and energy spectra
  • particle in a square well potential, potential barrier tunnelling
  • position, momentum, energy and parity, linear and angular momentum, linear harmonic oscillator, eigenvalue problems (particle in a box, harmonic oscillator, etc.)
  • Dirac notation for state vectors, time-independent perturbation theory and applications
  • molecular orbitals of the homo and heteronuclear diatomic molecules, chemical bond, bonding and anti- bonding regions-formation of bonds

• Condensed Matter Physics

  6 topics

  • Free electron theory of metals, band theory of solids, Bloch theorem, Kroning-Penne model
  • electric transport properties, mobility, resistivity, relaxation time, crystal defects
  • Band structures, Brillouin zones, effective mass, Hall Effect and thermoelectric power
  • Electronic, optical and magnetic properties of materials, photoconductivity, photoluminescence, fluorescence, electroluminescence
  • Magnetic materials, dia, para and ferromagnetism, ferrimagnetism, anti-ferromagnetism, smart and functional materials, structure and properties
  • Superconductivity, London Equation and Josephson effect, SQUIDS

• Nanomaterials

  4 topics

  • Crystal structure, cohesive energy, surface energy, size effects on structure and morphology of nanoparticles
  • metallic, polymer and semiconductor Nano particles
  • types of nanostructures, properties, synthesis and applications
  • carbon nanotubes (CNTs), functional aspects, synthesis, characterization methods, applications in biotechnology

• Electronics and Experimental Techniques

  6 topics

  • Basics of semiconductor; p-n junctions, diodes, transistors; biasing, LCR circuits
  • basics of OPAMPs and their applications
  • basics of digital electronics, including generators and detectors
  • transducers (temperature, pressure/vacuum, magnetic field, vibration, optical, and particle detectors), measurement and control
  • Signal conditioning and recovery, impedance matching, rectifiers, amplification (op-amp based, feedback), oscillators, filtering and noise reduction, Fourier transforms
  • lock-in detector, basics of lithography techniques, CMOS, microprocessor and microcontroller basics

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