Food Technology

Physics: Elements of mechanics, colligative properties, Laws of Thermodynamics: Mode of heat transfer:
Electrostatics, magnetism and electrodynamics: Outlines in optics and sound: Electro-magnetic radiation:
Radioactivity and elements in quantum physics.
Chemistry: The gas laws, properties of gases electrolytes, thermo-chemistry, chemical equilibria, chemical kinetics, concept of pH and buffer, molecular orbital theory, chemical bonds and the forces involved therein: periodic table;
Aliphatic and aromatic hydrocarbons, Organic substitution reactions, electrophilic and nucleophilic reactions;
Isomerism: structural and optical isomers.
Food Chemistry: Composition of foods, minerals in foods, water activity in foods.
Carbohydrates: Mono and di-saccharides, reducing and non-reducing sugars, mutarotation, starch, cellulose, pectins, plant acids and Proteins: Primary, secondary and tertiary structure of proteins. Protein denaturation, peptide bonds, amino acids.
Mathematics: Theory of quadratic equations; Binomial theorem; uses of natural and common logarithms;
Exponential series: Differentiation, successive differentiation, maxima minimal.
Differential equations; First order and linear Integration and integral equations.
Trigonometry: Ratios and their relations; Matrices, vector, determinants
Biology: Botany: Systematics of plants, Ecology, cytology and physiology of plants, Economic botany. Zoology:
Molecular basis of life, nucleic acids and their role in life, elements of genetics, organisation of animal tissues, elements in hyman physiology, endocrine glands, digestion, absorption, respiration, general physiology of animals, systematics of animal.
Microbiology: Historical development in microbiology, morphology, cytology; reproduction and genetics of bacteria, yeasts and molds. Culture technique and identification; stains and staining techniques, growth, nutrition and physiology of micro-organisms. Economic importance of bacteria, yeast and moulds, food contamination, control and food safety, general principles of food preservation, microbiological standards, biochemistry and nutrition, agriculture and dairy technology.