Admission to M.Sc Food Technology in Central Food Technological Research Institute is carried out through an entrance test. Bachelor degree holders in Science with Chemistry or Biochemistry as subjects are eligible to attend the entrance exam. Candidates with Bachelor degree in Engineering/Technology or Agriculture are also eligible. CFTRI exam includes questions from basic streams of Science.

Syllabus of CFTRI Exam

Chemistry

• Plant acids and Proteins
• Aliphatic and aromatic hydrocarbons
• Chemical bonds and the forces involved therein:
• Periodic table
• Chemical kinetics
• Concept of pH and buffer
• Electrophilic and nucleophilic reactions
• Gas laws
• Isomerism
• Molecular orbital theory
• Chemical equilibrium
• Organic substitution reactions
• Structural and optical isomers
• Thermo-chemistry
• Food Chemistry - Composition of foods, Minerals in foods, Water activity in foods
• Carbohydrates
• Mono and di-saccharides
• Properties of gases electrolytes
• Muta-rotation
• Reducing and non-reducing sugars
• Starch
• Cellulose
• Pectins
• Primary secondary and tertiary structure of proteins
• Peptide bonds
• Protein Denaturation
• Amino acids

Physics

• Magnetism
• Elements of mechanics
• Outlines in optics and sound
• Colligative properties
• Electrostatics
• Laws of Thermodynamics
• Mode of heat transfer
• Electrodynamics
• Radioactivity and elements in quantum physics
• Electro-magnetic radiation

Mathematics

• Trigonometry
• Integration and Integral equations
• Binomial theorem
• Determinants
• Uses of natural and common logarithms
• Differentiation
• Exponential series
• Differential equations
• First order and linear
• Matrices
• Ratios and their relations
• Successive differentiation
• Maxima-minima
• Theory of quadratic equations
• Vector

Biology

Botany

• Economic botany
• Systematic of plants
• Cytology and physiology of plants
• Ecology

Zoology

• Elements of genetics
• Molecular basis of life
• Nucleic acids and their role in life
• Elements in human physiology
• Endocrine glands
• Organization of animal tissues
• Respiration
• Digestion
• Absorption
• General physiology of animals

Biochemistry & Nutrition

• Coenzymes and cofactors
• Vitamins and their function in the body
• Hormones
• Elements of carbohydrate
• Nucleic acids and their importance
• Fat and protein metabolism
• Elements in protein biosynthesis
• Enzymes
• Elements of photosynthesis
• Minerals and their function in body

Microbiology

• Historical development in Microbiology
• Cytology
• Morphology
• Reproduction and genetics - Bacteria, Yeasts, Moulds
• Food contamination
• Culture technique and identification
• Economic importance of bacteria, yeast and moulds
• Food safety
• Food control
• Microbiological standards
• General principles of food preservation
• Growth, Nutrition and physiology of microorganisms
• Stains and staining techniques

Agriculture and Dairy Technology

Agriculture

• Medicinal and Aromatic plants
• Weather and crops
• Soil fertility and fertilizer use
• Soil and water resources
• Soil and water conservation
• Diseases, insect pests and nematodes of crops
• Agricultural Engineering
• Cropping patterns and weeds control
• Field crops
• Agriculture marketing and storage
• Condiments
• Farm management
• Plantation crops
• Foliage crops and Grasses
• Spices

Dairy science

• Dairy cattle management
• Diseases of cattle
• Chemistry of milk
• Microbiology of milk and milk products
• Milk standards

Engineering

• Heat exchangers
• Units
• Size reduction and sieve analysis
• Dimensions and conservations
• Emulsions – basics and examples
• Fundamental of fluid flow
• Pressure
• Equipment and applications
• Mechanical operations
• Separation processes
• Basics of mixing
• Strength of materials – Basics
• Centrifugation and filtration
• Power and steam generators

Preparation for this exam can be made with the help of reference books, e-books and other online portals. One can also approach coaching centers for proper guidance and tips to clear this entrance test.