CUET PG Food Technology Syllabus 2025 (OUT); Important Topics, Books & Download PDF

Appearing for CUET PG MSc Food Science & Technology exam? CUET PG Food Science Technology Syllabus 2025 released by NTA on the official website. Read this Shiksha article to get the detailed syllabus for the CUET PG MSc Food Technology course. Aspirants can also check the eligibility criteria and exam pattern for the same here. Also, check out the article to get information about the best books and preparation strategies.

CUET PG 2025 Food Science & Technology Syllabus

CUET PG 2025 Food Science & Technology Syllabus 2025 was recently released by NTA on the official website for candidates to download the syllabus pdf. Aspirants preparing for the CUET PG 2025 Food Science & Technology exam must start their preparation soon in order to ace the examination and get into their desired college or university. CUET PG Food Technology syllabus includes the topics studied in UG of Food Technology course. The UG course is very vast and contains topics subjects like Food products, FASSAI, Dairy-based products, baking technology, Food Safety and Technology, etc. 

Also Read: 

• How to Prepare for CUET PG 2025; Preparation Strategy, Tips & Important Topics 
• CUET PG 2025 Eligibility Criteria for Science Stream: Check Subject Wise Eligibility Here 

CUET PG Application Process 2025 started on January 2, 2025. Candidates preparing for the exam should complete the CUET PG 2025 Registration Process before February 1, 2025. The exam date is scheduled between March 13, 2025, to March 31, 2025, for those who wish to appear for the CUET PG 2025 Exam.

• It will help you to understand the topics that are likely to be covered in the exam:  The CUET PG Food Technology syllabus is comprehensive and covers all of the major areas of food technology, from basic principles to advanced applications. By studying the syllabus, you will be able to identify the topics that are most important and focus your preparation accordingly.
• It will help you to develop a strong foundation in food technology concepts: The CUET PG Food Technology syllabus is well-structured and covers all of the essential concepts in food technology. By studying the syllabus, you will be able to develop a deep understanding of the subject matter, which will be beneficial for both the exam and your future career.
• It will help you to identify your strengths and weaknesses: As you study the CUET PG Food Technology syllabus, you will be able to identify the topics that you are most comfortable with and the topics that you need to work on. This information can be used to develop a targeted study plan and ensure that you are well-prepared for all aspects of the exam.
• It will give you a competitive edge over other candidates: The CUET PG Food Technology syllabus is comprehensive and covers a wide range of topics. By studying the syllabus thoroughly, you will be able to demonstrate your knowledge and expertise to potential employers and admissions committees.

Before proceeding further candidates should note that since the examination conducting body has not released the CUET PG 2025 syllabus, for reference candidates can check and go through the previous year's syllabus. The frequency of change in the syllabus is merely very low. The subject-wise CUET PG syllabus will be announced along with the CUET PG 2025 information brochure.

CUET PG 2025 Food Technology Syllabus Released

When you study from the syllabus, you are not just memorizing facts. You are also learning about the concepts and theories that underlie the subject. This can help you to develop a deeper understanding of Food Technology and to better prepare for the exam.

i. There will be one Question Paper which will have 75 questions.
ii. All questions will be complulsory.
iii. From this year, the Question Paper will have onlt one part i.e. Part A (Domain Specific)
iv. Part B will have 75 questions based on Subject-Specific Knowledge.

Food Science and Technology (SCQP12) Syllabus

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 abalanced 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 (gelatinizationof 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 onpigments. Chocolate and cocoa products Cocoa bean processing, preparation of chocolate liquor, cocoa butter and chocolate.

Also Read: CUET PG 2025 Changes: Exam Pattern (Revised), General Paper (Redesigned) and Other Details 

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. Sugarcookery – 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, prospectsNutrition facts of bakery products.
Wheat Grain Technology
Wheat grain– its structure. Milling of wheat; types of refined wheat flour; composition of refinedwheat 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 cakeprocessing 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 andthe 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), roleof various ingredients.
ADVANCED BAKING TECHNOLOGY
Bread Technology. Preparation of bread - ingredients used; methods of dough preparation; stepsin 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 dryingcurve, 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 andMarmaladedefinition, 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 andstandard 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 requirementsfor 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.

Candidates can check out the CUET PG 2025 important topics from here: CUET PG Important Topics: Check Course & Subject-wise Weightage Analysis 

CUET PG Food Science & Technology Syllabus Download

Candidates can download the CUET PG 2025 Food technology Syllabus from below;

Best Books for CUET PG Food Technology Course

While preparing for CUET PG 2025 Food Technology exam, aspirants can refer to the below mentioned list of books:

• Compositional, Nutritional and Technological aspects of Plant foods - Srilakshmi, B.(2002). Food science. New Age Publishers. Chapter 2, 3, 8,10.
• Compositional, Nutritional and Technological aspects of Animal foods- Srilakshmi, B.(2002). Food science. New Age Publishers. Chapter 5, 6, 7.
• Coles, R., McDowell, D. and Kirwan, M.J. (2003).Food Packaging Technology. CRC Press, 2003.
•  De, S. (1980).Outlines of Dairy Technology. Oxford Publishers.
•  Deman, J.M. (1990).Principles of Food Chemistry, II ed. Van Nostrand Reinhold, NY.
• Frazier, W.C. and Westhoff, D.C.(2004). Food Microbiology.New Delhi: TMH Publication
• Manay NS and Shadaksharaswamy M, Food-Facts and Principles, New Age International (P) Ltd. Publishers, New Delhi, 1987
• Meyer LH.(1987). Food Chemistry, CBS Publication, New Delhi.
• Ranganna, S.(1986). Handbook of Analysis and Quality Control for Fruits and Vegetable Products. II ed. TMH Education Pvt. Ltd.

Also Read: 

• CUET PG Best Books: Check Subject Wise Books for Preparation
• CUET PG: Check Predicted Question Paper And Analysis Here 

CUET PG 2025 Food Technology Exam Pattern 

NTA has changed the CUET PG exam pattern for the academic session 2024-2025. The general section/ Pat A was removed and only domain-specific questions were asked in the examination. Candidates appearing for CUET PG 2025 exam can expect the same exam pattern for the coming exam.