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CUET Pg Food Science and Technology 2027 Free Mock Test Practice
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2. Question Bank - 2000 Questions with Answer.
3. 1500 (+) Current Affairs MCQ with Answer PDF in English.
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Combo - 3 (English)
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4. 1500 (+) Current Affairs MCQ with Answer PDF in English.
5. 1000 (+) GK MCQ with Answer PDF Book in English.
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Combo - 4 (English)
1. Online Mock Test Series in English = 20 Tests.
2. Question Bank - 2000 Questions with Answer.
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5. 1500 (+) Current Affairs MCQ with Answer PDF in English.
6. 1000 (+) GK MCQ with Answer PDF Book in English.
2. Question Bank - 2000 Questions with Answer.
3. Printed Material 10 Mock Test Papers with OMR Sheet.
4. EBook of CUET PG Food Science and Technology (1000 MCQ) PDF Format in English.
5. 1500 (+) Current Affairs MCQ with Answer PDF in English.
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CUET PG Food Science and Technology Syllabus 2027, Exam Pattern
CUET PG Food Science and Technology Syllabus 2027, Exam Pattern, Exam Date 2027
Detail Information about CUET PG has published notification 2027 for this exam of Food Science and Technology (SCQP12) vacancies. Those Candidates who are Interested to the following vacancy and completed all Eligibility Criteria can read the Notification & Apply Online. In this page we provide the Complete Syllabus of this Exam with Latest Update Exam Pattern and the Exam
CUET PG Syllabus 2027 - Overview
| Full Exam Name | Central Universities Entrance Test (CUET) |
| Conducting Body | National Testing Agency (NTA) |
| Frequency of Conduct | Once a year |
| Exam Level | University Level |
| Courses Offered | Postgraduate |
| Mode of Application | Online |
| Mode of Exam | Online (Computer-based Test) |
| Type of questions | Multiple-choice questions |
| Category | Syllabus and Exam Pattern |
| Official website | https://cuet.nta.nic.in/ |
CUET PG Food Science and Technology Syllabus 2027
Food Science and Technology (SCQP12) :
INTRODUCTION TO FOOD SCIENCE AND TECHNOLOGY:
Definition, scope and current trends in food science and technology. Food Groups, Nutrients and Balanced Diet. Definition and meaning of food, nutrition, nutrient, health, concept and characteristics of a balanced diet. Introduction to basic food groups and nutrients, food pyramid, macro and micronutrients. Effect of processing on nutrients. Browning reactions in foods. Classification (enzymatic, non- enzymatic and metallic browning), causes and prevention of browning
Cereals and Pulses :
Composition and nutritive value, types of cereals, processing of cereals and pulses (gelatinization of starch and the factors affecting it, germination and fermentation), toxic constituents in pulses, milling of pulses.
Fruits and vegetables : Classification of fruits and vegetables, composition and nutritive value; effect of processing on pigments.
Chocolate and cocoa products :Cocoa bean processing, preparation of chocolate liquor, cocoa butter and chocolate.
THEORY :
Milk and milk products :
Composition and nutritive value.
Introduction to liquid milk technology (clarification, pasteurization, homogenization, fortification, sterilization), Types of milk, Effect of processing on milk, Introduction to milk products.
Eggs :
Composition and nutritive value. Structure of an egg. Egg quality and deterioration. Green ring formation in boiled egg, preservation of eggs. Egg foams – stages of preparation and factors affecting them. Effect of heat on egg proteins; functions of eggs in cookery.
Meat, Fish and Poultry :
Composition and nutritive value. Selection/purchasing criteria for meat, fish and poultry. Tenderization of meat.
Sugar :
Composition and nutritive value. Properties of sugars. Manufacturing/refining of sucrose. Sugar cookery– crystalline and non- crystalline candies, sugar-based products.
Fats and oils :
Composition and nutritive value. Types of fats/oils and their functions. Rancidity in fat and its prevention.
Changes in fat during heating. Care of fat used for frying, emulsions.
Introduction to food hygiene and food adulteration :
Food hygiene, factors affecting food safety, personal hygiene. Adulteration, adulterants and their effects on health.
BASIC BAKING TECHNOLOGY :
Baking Industry and its scope in the Indian economy. History of Bakery - present trends, prospects Nutrition facts of bakery products.
Wheat Grain Technology :
Wheat grain– its structure. Milling of wheat; types of refined wheat flour; composition of refined wheat flour (gluten, amylose/ amylopectin, enzyme activity, moisture) and its storage.
Cake Technology :
Preparation of cakes - types of cakes; ingredients used; methods of batter preparation; steps in cake making; balancing of cake formula; evaluation of the baked cake; operational faults in cake processing and the remedial measures. Labeling and Packaging. Costing Cake decoration- different methods of cake decoration
Pastry Technology : Preparation of pastry - types of pastries (short crust, puff/flaky and choux pastry); ingredients; processing and evaluation. Faults and remedies
INTRODUCTION TO FOOD SAFETY AND PRESERVATION :
Purpose and Scope of Preservation. Objectives of preservation and processing. Scope of preservation industry in India. Post-harvest Changes and Spoilage. Physical, chemical and microbiological changes in fruits and vegetables. Factors affecting growth of microorganisms and the control measures
Food Safety : Key terms, factors affecting food safety, recent concerns. Food laws, standards and regulations. Food additives and contaminants. Hygiene and sanitation
Principles and Methods of Preservation :
Asepsis. Use of low temperature, Use of high temperature. Removal of moisture. Removal of air, Use of chemical preservatives. Fermentation. Irradiation. Gas preservation. Newer methods
Fruit and Vegetable Processing :
Sauces and Beverages. Chutney and sauces- definition, method of preservation, steps in preparation of chutney and sauces. Fruit beverages- definition and classification, method of preservation (with special emphasis on pasteurization, use of chemical preservatives, sugar), role of various ingredients.
ADVANCED BAKING TECHNOLOGY :
Bread Technology. Preparation of bread - ingredients used; methods of dough preparation; steps in bread processing; evaluation of the baked bread; staling of bread; diseases of bread.
Biscuit and Cookies Technology : Preparation of biscuits and cookies – types; ingredients; processing and evaluation. Crackers
Food Packaging
Packaging – it’s importance, essential features of an ideal package; various food packaging materials and their characteristics recent trends in the field of packaging (active packaging , intelligent packaging, RFID) label regulations and designing for packaged foods , nutritional labelling.
Marketing and Cost Control :
Marketing - definition, scope, understanding the 4Ps – (Product, Price, Place, Promotion), marketing techniques, marketing and distribution of processed products. Cost control – food cost, labor cost and other costs; costing of processed products.
ADVANCED FRUIT AND VEGETABLE PRESERVATION TECHNOLOGY :-
Dehydration and Concentration –
Definition and objectives, method of preservation, normal drying curve, water activity, factors affecting rate of drying, sun drying, types of dehydrators (air convection, drum, freeze and vacuum driers) steps in dehydration of fruits and vegetable. Concentration- definition and objectives, techniques
Refrigeration and Freezing :
Definition and objectives, difference between freezing and refrigeration, systems of refrigeration, method of preservation, steps in freezing fruits and vegetables, cryogenic freezing of fruits and vegetables, evaluation.
Canning :
Definition and objectives, selection of fruits and vegetables, method of preservation, steps of canning fruits and vegetables (with special emphasis on blanching, exhausting and heat processing), spoilage of canned foods.
Introduction to New Food Product Development :
Need and importance for developing a new product, types of new products, challenges, failure of new product. Fruit and Vegetable Processing –Pectin Products Preserves and Pickles. Jam, Jelly and Marmaladedefinition, role of pectin and theory of gel formation, method of preservation, steps of preparation, evaluation. Preserves- definition, method of preservation, steps of preparation, evaluation, candied, crystallized and glazed fruits. Pickles- definition, classification, method of preservation, steps of preparation of vinegar pickles, evaluation.
FOOD SAFETY, HYGIENE AND QUALITY TESTING :-
Food Laws and Regulations. Introduction to food acts laws and standards. National food safety and standard act. International standards, regulatory agencies. Consumer protection act
Food Quality Management : Characteristics of quality. Quality Control, Quality Assurance. Total Quality Management. Quality Management System. Good Manufacturing Practices. Hazard Analysis Critical Control Point System
Introduction to Food Safety and Hygiene : Food hygiene. Factors affecting food safety. Food spoilage. Food handling. Special requirements for highrisk foods, Safe food cooking temperature and storage techniques.
Hygiene and Sanitation in Food Service Institutions : Cleaning and disinfection. Personal hygiene. Pest control. Waste disposal
Sensory Methods of Food Quality Testing : Sensation of taste, smell, appearance and flavor, sensory evaluation techniques
Objective Methods of Food Quality Testing : Physical test methods (moisture, acidity, water activity, texture, viscosity, color) Simple methods of chemical analysis (protein, fat, water, ash). Microbiological sampling and testing.
Definition, scope and current trends in food science and technology. Food Groups, Nutrients and Balanced Diet. Definition and meaning of food, nutrition, nutrient, health, concept and characteristics of a balanced diet. Introduction to basic food groups and nutrients, food pyramid, macro and micronutrients. Effect of processing on nutrients. Browning reactions in foods. Classification (enzymatic, non- enzymatic and metallic browning), causes and prevention of browning
Cereals and Pulses :
Composition and nutritive value, types of cereals, processing of cereals and pulses (gelatinization of starch and the factors affecting it, germination and fermentation), toxic constituents in pulses, milling of pulses.
Fruits and vegetables : Classification of fruits and vegetables, composition and nutritive value; effect of processing on pigments.
Chocolate and cocoa products :Cocoa bean processing, preparation of chocolate liquor, cocoa butter and chocolate.
THEORY :
Milk and milk products :
Composition and nutritive value.
Introduction to liquid milk technology (clarification, pasteurization, homogenization, fortification, sterilization), Types of milk, Effect of processing on milk, Introduction to milk products.
Eggs :
Composition and nutritive value. Structure of an egg. Egg quality and deterioration. Green ring formation in boiled egg, preservation of eggs. Egg foams – stages of preparation and factors affecting them. Effect of heat on egg proteins; functions of eggs in cookery.
Meat, Fish and Poultry :
Composition and nutritive value. Selection/purchasing criteria for meat, fish and poultry. Tenderization of meat.
Sugar :
Composition and nutritive value. Properties of sugars. Manufacturing/refining of sucrose. Sugar cookery– crystalline and non- crystalline candies, sugar-based products.
Fats and oils :
Composition and nutritive value. Types of fats/oils and their functions. Rancidity in fat and its prevention.
Changes in fat during heating. Care of fat used for frying, emulsions.
Introduction to food hygiene and food adulteration :
Food hygiene, factors affecting food safety, personal hygiene. Adulteration, adulterants and their effects on health.
BASIC BAKING TECHNOLOGY :
Baking Industry and its scope in the Indian economy. History of Bakery - present trends, prospects Nutrition facts of bakery products.
Wheat Grain Technology :
Wheat grain– its structure. Milling of wheat; types of refined wheat flour; composition of refined wheat flour (gluten, amylose/ amylopectin, enzyme activity, moisture) and its storage.
Cake Technology :
Preparation of cakes - types of cakes; ingredients used; methods of batter preparation; steps in cake making; balancing of cake formula; evaluation of the baked cake; operational faults in cake processing and the remedial measures. Labeling and Packaging. Costing Cake decoration- different methods of cake decoration
Pastry Technology : Preparation of pastry - types of pastries (short crust, puff/flaky and choux pastry); ingredients; processing and evaluation. Faults and remedies
INTRODUCTION TO FOOD SAFETY AND PRESERVATION :
Purpose and Scope of Preservation. Objectives of preservation and processing. Scope of preservation industry in India. Post-harvest Changes and Spoilage. Physical, chemical and microbiological changes in fruits and vegetables. Factors affecting growth of microorganisms and the control measures
Food Safety : Key terms, factors affecting food safety, recent concerns. Food laws, standards and regulations. Food additives and contaminants. Hygiene and sanitation
Principles and Methods of Preservation :
Asepsis. Use of low temperature, Use of high temperature. Removal of moisture. Removal of air, Use of chemical preservatives. Fermentation. Irradiation. Gas preservation. Newer methods
Fruit and Vegetable Processing :
Sauces and Beverages. Chutney and sauces- definition, method of preservation, steps in preparation of chutney and sauces. Fruit beverages- definition and classification, method of preservation (with special emphasis on pasteurization, use of chemical preservatives, sugar), role of various ingredients.
ADVANCED BAKING TECHNOLOGY :
Bread Technology. Preparation of bread - ingredients used; methods of dough preparation; steps in bread processing; evaluation of the baked bread; staling of bread; diseases of bread.
Biscuit and Cookies Technology : Preparation of biscuits and cookies – types; ingredients; processing and evaluation. Crackers
Food Packaging
Packaging – it’s importance, essential features of an ideal package; various food packaging materials and their characteristics recent trends in the field of packaging (active packaging , intelligent packaging, RFID) label regulations and designing for packaged foods , nutritional labelling.
Marketing and Cost Control :
Marketing - definition, scope, understanding the 4Ps – (Product, Price, Place, Promotion), marketing techniques, marketing and distribution of processed products. Cost control – food cost, labor cost and other costs; costing of processed products.
ADVANCED FRUIT AND VEGETABLE PRESERVATION TECHNOLOGY :-
Dehydration and Concentration –
Definition and objectives, method of preservation, normal drying curve, water activity, factors affecting rate of drying, sun drying, types of dehydrators (air convection, drum, freeze and vacuum driers) steps in dehydration of fruits and vegetable. Concentration- definition and objectives, techniques
Refrigeration and Freezing :
Definition and objectives, difference between freezing and refrigeration, systems of refrigeration, method of preservation, steps in freezing fruits and vegetables, cryogenic freezing of fruits and vegetables, evaluation.
Canning :
Definition and objectives, selection of fruits and vegetables, method of preservation, steps of canning fruits and vegetables (with special emphasis on blanching, exhausting and heat processing), spoilage of canned foods.
Introduction to New Food Product Development :
Need and importance for developing a new product, types of new products, challenges, failure of new product. Fruit and Vegetable Processing –Pectin Products Preserves and Pickles. Jam, Jelly and Marmaladedefinition, role of pectin and theory of gel formation, method of preservation, steps of preparation, evaluation. Preserves- definition, method of preservation, steps of preparation, evaluation, candied, crystallized and glazed fruits. Pickles- definition, classification, method of preservation, steps of preparation of vinegar pickles, evaluation.
FOOD SAFETY, HYGIENE AND QUALITY TESTING :-
Food Laws and Regulations. Introduction to food acts laws and standards. National food safety and standard act. International standards, regulatory agencies. Consumer protection act
Food Quality Management : Characteristics of quality. Quality Control, Quality Assurance. Total Quality Management. Quality Management System. Good Manufacturing Practices. Hazard Analysis Critical Control Point System
Introduction to Food Safety and Hygiene : Food hygiene. Factors affecting food safety. Food spoilage. Food handling. Special requirements for highrisk foods, Safe food cooking temperature and storage techniques.
Hygiene and Sanitation in Food Service Institutions : Cleaning and disinfection. Personal hygiene. Pest control. Waste disposal
Sensory Methods of Food Quality Testing : Sensation of taste, smell, appearance and flavor, sensory evaluation techniques
Objective Methods of Food Quality Testing : Physical test methods (moisture, acidity, water activity, texture, viscosity, color) Simple methods of chemical analysis (protein, fat, water, ash). Microbiological sampling and testing.
CUET PG Food Science and Technology Exam Pattern 2027
Food Science and Technology (SCQP12) :
Duration : 90 Minutes
Negative Marking : 01
Medium : English and Hindi
Correct Answer : 4 marks will be awarded for each correct response.
Medium : English and Hindi
Correct Answer : 4 marks will be awarded for each correct response.
| S.No | Subject | No.of Question | Marks |
| 1. | Food Science and Technology | 75 | 300 |
| Total | 75 | 300 |
CUET PG Exam Date 2027 : March to April 2027 (Tentative)
Starting Date of Application Form : January 2027
Starting Date of Application Form : January 2027
Last Date of Application Form : February 2027
FAQs
CUET Pg Food Science and Technology 2027 Exam Syllabus Frequently Asked Questions (FAQ's)
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In this article Page, we have provided the required syllabus of the CUET PG Food Science and Technology exam.
Being familiar with CUET PG Food Science and Technology Exam Pattern will help you understand the types of questions asked, difficulty level of the exam and important topics that require your keen attention. It will also acquaint you with the marking scheme and time allotted to each Topics.
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CUET PG Food Science and Technology exam is not tough but it depends on your preparation. The candidates find the Subject not challenging. The dedicated preparation in the right direction will undoubtedly take you towards the goal.
The candidates must be well versed and acquainted with the syllabus and the exam pattern. Select the areas where improvement is required and schedule your preparation accordingly. To ace this exam, the applicants ought to maintain speed with high accuracy. Practicing previous years question papers will help you understand the exam pattern and the level of difficulty of the exam. You need to hone your strengths and improve upon your weaknesses. Toppersexam.com will aid you through the preparation and drive you to success. At Toppersexam.com, you can practice a complete set of test series along with a free CUET PG Food Science and Technology mock test designed by our expert faculty.
The syllabus of CUET PG Food Science and Technology Exam includes all topics that are important for the exam and are necessary for thorough preparation. Toppersexam provides a complete and updated syllabus with a detailed topic-wise breakdown.
You can download the complete CUET PG Food Science and Technology Exam syllabus PDF from toppersexam.com. The PDF is available free and includes a detailed list of topics, section-wise subjects, and weightage for better exam preparation.
Yes, CUET PG Food Science and Technology Exam has a topic-wise syllabus that includes all relevant subtopics. Toppersexam provides the detailed breakdown, helping candidates focus on high-weightage areas and avoid missing important sections.
Toppersexam ensures that the CUET PG Food Science and Technology syllabus is updated for 2026. The latest syllabus reflects current exam trends, question patterns, and updated topics as per official notifications.
The CUET PG Food Science and Technology Exam pattern includes details like the number of sections, total questions, marks distribution, and exam duration. Toppersexam provides a comprehensive guide on exam format, marking scheme, and question types.
Yes, the majority of questions in CUET PG Food Science and Technology Exam are MCQs. Toppersexam provides practice MCQs with answers to help candidates understand the question pattern and improve accuracy.
Yes, questions are divided section-wise. Toppersexam provides a clear guide on how many questions are asked per section and their difficulty level for effective preparation.
Yes, Toppersexam offers online mock tests that strictly follow the CUET PG Food Science and Technology Exam pattern. These mocks help candidates practice time management and get real-exam experience.
Yes, exam patterns can change over time. Toppersexam provides updated information on the latest exam pattern, question types, and section-wise changes.
Understanding the exam pattern is crucial for time management, question prioritization, and strategy planning. Toppersexam guides candidates on how to use the pattern effectively to maximize scores.
Start by dividing the syllabus into sections and prioritizing high-weightage topics. Toppersexam provides a preparation strategy, along with topic-wise tips and sample questions to make syllabus analysis easier.
Yes, focusing on high-weightage topics improves efficiency. Toppersexam highlights important topics, helping candidates prioritize sections for better performance.
Toppersexam provides a free downloadable PDF that includes both the syllabus and detailed exam pattern. This helps candidates study offline and revise efficiently.