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CUET PG Food Engineering and Technology Vacancy 2026: Apply Online, Selection Process

📅 Updated On 25 October 2026✨ Update By Jyoti Sharma🌐 Hindi & English

New Vacancy 2026

CUET PG Food Engineering and Technology 2026 Notification, Online Form & Exam Date

CUET PG Food Engineering and Technology Vacancy 2026 provides a golden opportunity for aspirants seeking stable government jobs. Interested candidates can apply online for the posts after verifying the official eligibility criteria, age limit, and educational qualifications. Ensure you track the application deadlines and stay updated with the latest CUET PG Food Engineering and Technology 2026 recruitment news for a smooth registration process.
To crack the CUET PG Food Engineering and Technology 2026 exam, understanding the detailed syllabus and exam pattern is mandatory. Aspirants should focus on strategic planning and rigorous time management for each selection phase. Boosting your speed through online mock tests and regular practice is the key to securing a high score in this competitive recruitment. For premium study material and practice sets, follow the expert curated resources on toppersexam.com.

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CUET PG Food Engineering and Technology Syllabus 2027, Exam Pattern

CUET PG Food Engineering and Technology Syllabus 2027, Exam Pattern, Exam Date 2027

Detail Information about CUET PG has published notification 2027 for this exam of Food Engineering and Technology (MTQP06) 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 Engineering and Technology Syllabus 2027

Food Engineering and Technology (MTQP06)

Section 1: Food Chemistry and Nutrition

1. Carbohydrates: Structure and functional properties of mono-, oligo-, & poly- saccharides including starch, cellulose, pectic substances and dietary fiber, gelatinization and retro gradation of starch.

2. Proteins: Classification and structure of proteins in food, biochemical changes in postmortem and tenderization of muscles.

3. Lipids: Classification and structure of lipids, rancidity, polymerization and polymorphism.

4. Pigments: Carotenoids, chlorophylls, anthocyanins, tannins and myoglobin.

5. Food flavors: Terpenes, esters, aldehydes, ketones and quinines.

6. Enzymes: Specificity, simple and inhibition kinetics, coenzymes, enzymatic and non- enzymatic browning.

7. 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.

8. Chemical and biochemical changes: Changes occur in foods during different processing.

Section 2: Food Microbiology

1. Characteristics of microorganisms: Morphology of bacteria, yeast, mold and actinomycetes, spores and vegetative cells, gram-staining.

2. Microbial growth: growth and death kinetics, serial dilution technique.

3. Food spoilage: Spoilage microorganisms in different food products including milk, fish, meat, egg, cerealsand their products.

4. Toxins from microbes: Pathogens and non-pathogens including Staphylococcus, Salmonella, Shigella, Escherichia, Bacillus, Clostridium, and Aspergillus genera.

5. Fermented foods and beverages: curd, yoghurt, cheese, pickles, soya-sauce, sauerkraut, idli, dosa, vinegar, alcoholic beverages and sausage.

Section 3: Food Products Technology

1. Processing principles: Thermal processing, chilling, freezing, dehydration, addition of preservatives and food additives, irradiation, fermentation, hurdle technology, intermediate moisture foods.

2. Food packaging and storage: Packaging materials, aseptic packaging, controlled and modified atmosphere storage.

3. Cereal processing and products: Milling of rice, wheat, and maize, parboiling of paddy, bread, biscuits, extruded products and ready to eat breakfast cereals.

4. Oil processing: Expelling, solvent extraction, refining and hydrogenation.

5. 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.

6. Plantation crops processing and products: tea, coffee, cocoa, spice, extraction of essential oils and oleoresins from spices.

7. Milk and milk products processing: Pasteurization and sterilization, cream, butter, ghee, ice- cream, cheese and milk powder.

8. Processing of animal products: Drying, canning, and freezing of fish and meat; production of egg powder.

9. Waste utilization: Pectin from fruit wastes, uses of by-products from rice milling.

10. Food standards and quality maintenance: FPO, PFA, Agmark, ISI, HACCP, food plant sanitation and cleaning in place (CIP)

Section 4: Food Engineering

1. Mass and energy balance; Momentum transfer: Flow rate and pressure drop relationships forNewtonian fluids flowing through pipe, Reynolds number.

2. Heat transfer: Heat transfer by conduction, convection, radiation, heat exchangers.

3. Mass transfer: Molecular diffusion and Fick’s law, conduction and convective mass transfer, permeability through single and multilayer films.

4. Mechanical operations: Size reduction of solids, high pressure homogenization, filtration, centrifugation, settling, sieving, mixing & agitation of liquid.

5. Thermal operations: Thermal sterilization, evaporation of liquid foods, hot air drying of solids, spray and freeze-drying, freezing and crystallization.

6. Mass transfer operations: Psychometry, humidification and dehumidification operations.

CUET PG Food Engineering and Technology Exam Pattern 2027

Food Engineering and Technology (MTQP06)

Medium (English)

Duration : 90 Minutes

Negative Marking : 01

Correct Answer : 4 marks will be awarded for each correct response.

S.No.	Subject	No.of Question	Marks
1.	Food Engineering and Technology	75	300
	Total	75	300

CUET PG Exam Date 2027 : March to April 2027 (Tentative)
Starting Date of Application Form : January 2027

Last Date of Application Form : February 2027

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FAQs

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