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ICAR AIEEA Food Science and Technology Free Mock Test
Crack the ICAR AIEEA Food Science and Technology Mock Test 2026 with the help of an online Test series or a free mock test. Every sample paper in the ICAR AIEEA Food Science and Technology Exam has a designated weight, so do not miss out on any paper. Prepare for the ICAR AIEEA Food Science and Technology mock test and check your test scores.
ICAR AIEEA Food Science and Technology Syllabus 2026, Exam Pattern
ICAR AIEEA Food Science & Technology Syllabus 2026, Exam Pattern, Exam Date 2026
Detail Information about NTA ICAR AIEEA has published notification 2026 for the recruitment of Food Science & Technology 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 Recruitment with Latest Update Exam Pattern and the Exam Date also.
NTA ICAR AIEEA PG Syllabus 2026 - Overview
| Exam Name |
Indian Council for Agriculture and Research All India Entrance Exam for Admission for Post Graduation
|
|
Acronym
|
ICAR AIEEA 2026 |
|
Conducting body
|
NTA (National Testing Agency) |
| Purpose | to provide admission in various postgraduate courses in the Agriculture field |
| ICAR AIEEA Exam Level | National level |
| Category | Syllabus and Exam Pattern |
|
ICAR AIEEA Official Website
|
https://icar.nta.ac.in/ |
ICAR AIEEA Food Science & Technology Syllabus 2026
UNIT-I : General chemistry of food constituents, physical properties of foods, properties of cottoldal systems, gels and emulsions. Minerals in foods, physicochemical changes in foods during processing and storage, functions of food nutrients, dietary allowances and nutritional requirements. Metabolism of carbohydrates, lipids and protein. Biological value and PER. Food additives, contaminants and anti-nutritional factors. Food flavors and puff- flavors. National and international food standards, modern analytical techniques in food analysis
UNIT-II : Engineering properties of food materials, System analysis, mass and energy balance, Principles operations and equipment for food materials flow handling, cleaning, de-husking, sorting and grading; peeling, size reduction, mixing and forming, bakery foods manufacture, extrusion, separation, filtration and membrane processes, expression, baking roasting, frying, extraction and leaching, crystallization, distillation, blanching, pasteurization, sterilization, evaporation, drying, freezing, packing, heat exchanging, dairy specific operations. Process equipment design, heat and mass transfer, equipment for steam generation, compressed air, refrigeration and air conditioning, water and waste water treatment, biochemical engineering and thermo bacteriology.Automation, on-line data acquisition and process control. Food plant layout and design. Energy audit.
UNIT–III : Preparation and manufacturing technology of cereals and bakery products, beef, pork, poultry, fish & sea foods and egg, sausages and table ready meats, dairy products, fresh fruits, fresh vegetables, processed fruits,
processed vegetables, Post Harvest Handling and storage of Fruits and Vegetables. Sugars, sweets, fats and oils, fermented foods, alcoholic and non-alcoholic beverages, indigenous foods, fast, readymade and fashion foods. Dehydration and concentration methods, irradiation, microwave and solar processing of foods, food by-products & downstream processing, flavoring and pigment technology. Judging of food products, food plant management and legal aspects, food plant safety, risk and hazards. Effluent treatment and environment pollution, waste solids upgrading and treatment, food storage, functions of packaging, packaging operations, types of containers, FFS, hermetics closures, canning packaging materials and package testing, transportation and marketing food products.
UNIT –IV : Role of intrinsic and extrinsic properties of food in relation to microbial growth. Microbiology of fruits, fruit products, vegetables, soft drinks, bakery products, milk and milk products, milk, fish, egg and marine produces. Spoilage of foods, food pathogens and their toxins in relation to human health. Food preservation by sugar, salt, chemicals, heat, cold, irradiation, dehydration and packaging. Microbiology of fermented foods and beverages and factors affecting their quality. Methods for microbiological examination of foods, food hygiene and safety regulations. Water quality and waste disposal in food industry.
ICAR Food Science & Technology Exam Pattern 2026
Mode of Exam : The exam will be conducted through online mode (Computer Based Test).
Duration of Exam : The duration of the exam will be 120 minutes.
Medium of Exam : It will be asked in English language only.
Type of Questions : The questions will be Multiple Choice Objective Type Questions.
Marking Scheme : Each correct answer will be awarded with 4 marks will be awarded.
Negative Marking : 1 mark will be deducted for each incorrect answer from total score.
UNIT-II : Engineering properties of food materials, System analysis, mass and energy balance, Principles operations and equipment for food materials flow handling, cleaning, de-husking, sorting and grading; peeling, size reduction, mixing and forming, bakery foods manufacture, extrusion, separation, filtration and membrane processes, expression, baking roasting, frying, extraction and leaching, crystallization, distillation, blanching, pasteurization, sterilization, evaporation, drying, freezing, packing, heat exchanging, dairy specific operations. Process equipment design, heat and mass transfer, equipment for steam generation, compressed air, refrigeration and air conditioning, water and waste water treatment, biochemical engineering and thermo bacteriology.Automation, on-line data acquisition and process control. Food plant layout and design. Energy audit.
UNIT–III : Preparation and manufacturing technology of cereals and bakery products, beef, pork, poultry, fish & sea foods and egg, sausages and table ready meats, dairy products, fresh fruits, fresh vegetables, processed fruits,
processed vegetables, Post Harvest Handling and storage of Fruits and Vegetables. Sugars, sweets, fats and oils, fermented foods, alcoholic and non-alcoholic beverages, indigenous foods, fast, readymade and fashion foods. Dehydration and concentration methods, irradiation, microwave and solar processing of foods, food by-products & downstream processing, flavoring and pigment technology. Judging of food products, food plant management and legal aspects, food plant safety, risk and hazards. Effluent treatment and environment pollution, waste solids upgrading and treatment, food storage, functions of packaging, packaging operations, types of containers, FFS, hermetics closures, canning packaging materials and package testing, transportation and marketing food products.
UNIT –IV : Role of intrinsic and extrinsic properties of food in relation to microbial growth. Microbiology of fruits, fruit products, vegetables, soft drinks, bakery products, milk and milk products, milk, fish, egg and marine produces. Spoilage of foods, food pathogens and their toxins in relation to human health. Food preservation by sugar, salt, chemicals, heat, cold, irradiation, dehydration and packaging. Microbiology of fermented foods and beverages and factors affecting their quality. Methods for microbiological examination of foods, food hygiene and safety regulations. Water quality and waste disposal in food industry.
ICAR Food Science & Technology Exam Pattern 2026
Mode of Exam : The exam will be conducted through online mode (Computer Based Test).
Duration of Exam : The duration of the exam will be 120 minutes.
Medium of Exam : It will be asked in English language only.
Type of Questions : The questions will be Multiple Choice Objective Type Questions.
Marking Scheme : Each correct answer will be awarded with 4 marks will be awarded.
Negative Marking : 1 mark will be deducted for each incorrect answer from total score.
| S.No. | Subject | No.of Question | Marks |
| 1. | Food Science & Technology (MCQ) | 120 | 480 |
| Total | 120 | 480 |
ICAR Food Science & Technology Exam Date 2026 : June 2026
Starting & Last Date of Application Form : May 2026
ICAR AIEEA Food Science and Technology Free Online Test Series
Crack ICAR AIEEA PG Food Science & Technology Mock Test 2026 with the help of Online Test Series or Free Mock Test. Every Sample Paper in ICAR AIEEA PG Exam has a designated weightage so do not miss out any Paper. Preprare for ICAR AIEEA PG Food Science Mock Test and check your test scores.
ICAR AIEEA Food Science and Technology Exam Free Online Question Bank
ICAR AIEEA Food Science and Technology question answer with solutions are available in Hindi & English. Join MCQ, Important Questions, Question Bank, questions and answers for Free ICAR AIEEA Food Science and Technology exam preparation.
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FAQs
Icar Aieea Food Science and Technology 2026 Free Mock Test Frequently Asked Questions (FAQ's)
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