The Central Universities Common Entrance Test CUET- PG syllabus for Food Science and Technology (SCQP12) covers a wide range of topics related to the composition, processing, safety, and quality of food products. Here’s a breakdown of the main areas you can expect to be tested on Food Components and Processing,Food Safety and Quality Control,Food Quality Management & More Here are given in detail

CUET-PG Food Science & Technology Exam Overview

CUET PG Food Science & Technology Latest Syllabus 2025

Note:
i. The Question Paper which will have 75 questions.
ii. All questions will be based on Subject-Specific Knowledge.
iii. All questions are compulsory.
iv. The Questions will be Bilingual (English/Hindi).

Chapter -1 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 a balanced 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 (gelatinization of 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 on pigments. Chocolate and cocoa products Cocoa bean processing, preparation of chocolate liquor, cocoa butter and chocolate.

Chapter-2 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. Sugar cookery–
• 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

Chapter-3 BASIC BAKING TECHNOLOGY

• Baking Industry and its scope in the Indian economy. History of Bakery – present trends, prospects
• Nutrition facts of bakery products.
• Wheat Grain Technology
• Wheat grain– its structure. Milling of wheat; types of refined wheat flour; composition of refined wheat
• 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 cake processing 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

Chapter-4 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 and the 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), role of various ingredients.

Chapter-5 ADVANCED BAKING TECHNOLOGY

• Bread Technology. Preparation of bread – ingredients used; methods of dough preparation; steps in 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.

Chapter-6 ADVANCED FRUIT AND VEGETABLE PRESERVATION TECHNOLOGY

• Dehydration and Concentration –
• Definition and objectives, method of preservation, normal drying curve, 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 and Marmaladedefinition, 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.

Chapter-7 FOOD SAFETY, HYGIENE AND QUALITY TESTING

• Food Laws and Regulations. Introduction to food acts laws and standards. National food safety and standard 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 requirements for 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.

Download Syllabus – Click Here

CUET PG Food Science & Technology Most Important Topics with Marks Weightage

High Weightage Topics:

• Food Components and Processing: This forms the core of Food Science and covers major food groups like cereals, milk products, fruits & vegetables, meat & fish. Understanding their composition, processing techniques, and nutritional value is crucial. (Estimated weightage: 30-40%)Fundamentals of Food Science: This includes an introduction to the field, the importance of a balanced diet, and basic food chemistry principles. (Estimated weightage: 10-15%)Food Safety and Quality Control: Food safety regulations, hygiene practices, adulteration detection methods are all critical aspects. (Estimated weightage: 15-20%)Food Engineering and Technology: Understanding core technologies like baking, packaging, and preservation methods is valuable. (Estimated weightage: 15-20%)
Remember: This is an educated guess based on the syllabus structure. The actual weightage might vary on the exam.Here are some additional tips:
• Previous Years’ Papers (if available): Analyze previous years’ papers (if available online or through coaching institutes) to see which topics were emphasized.Expert Opinions: Consult reference books by food science experts or talk to professors/mentors for their insights on important topics Ask Your Doubts Here for Free- Click Here.
By strategically focusing on these high-weightage areas and supplementing your knowledge with additional resources, you can significantly improve your chances of scoring well in the CUET PG Food Science & Technology exam.

CUET-PG Food Science & Technology Exam Pattern

The CUET-PG Food Science & Technology exam pattern has undergone some changes compared to previous years. Here’s a table summarizing the key aspects:

CUET-PG Food Science & Technology [SCQP12] Latest Books 2025

Here are some recommended books for CUET-PG Food Science & Technology (SCQP12):

How to Prepare For CUET-PG Food Science SCQP12

Here’s a comprehensive study plan to help you prepare for the CUET-PG Food Science & Technology (SCQP12) exam:

Step 1: Understand the Syllabus and Exam Pattern:

• Official Source: Begin by thoroughly reviewing the official CUET PG Food Science & Technology syllabus provided by the National Testing Agency (NTA) National Testing Agency (NTA). This will give you a clear understanding of the topics you’ll be tested on.
• Exam Pattern: Familiarize yourself with the exam format, including the total marks, number of questions, marking scheme (including negative marking), and exam duration. You can find this information on the NTA website or the latest CUET PG information brochure.

Step 2: Build a Strong Foundation:

• Textbooks: Utilize recommended textbooks like “Food Science” by B. Srilakshmi or “Principles of Food Chemistry” by J.M. Deman to gain a solid understanding of core concepts in food composition, processing, safety, and quality control.

Step 3: Subject-Specific Knowledge Enhancement:

• Divide and Conquer: Divide the syllabus into manageable sections and prioritize topics based on their weightage (refer to previous years’ papers if available or weightage estimations mentioned earlier). Focus on high-weightage topics like food components & processing, food safety & quality control, and fundamentals.
• In-depth Learning: Use in-depth resources like specific chapters in textbooks, research papers (for advanced topics), or online courses to delve deeper into each section.

Step 4: Practice Makes Perfect:

• MCQ Practice: Regularly practice solving MCQs from various sources like previous years’ papers (if available), sample papers from coaching institutes, or online question banks. This will help you get familiar with the question format and improve your test-taking skills.
• Mock Tests: Take mock tests under timed conditions to simulate the actual exam environment. Analyze your performance to identify your strengths and weaknesses and adjust your study approach accordingly.

Step 5: Effective Time Management:

• Create a Schedule: Develop a realistic study schedule that allocates sufficient time for each topic and includes breaks to avoid burnout.
• Revision is Key: Schedule regular revision sessions to solidify concepts and retain information effectively.

Additional Tips:

• Stay Updated: Keep yourself updated on recent advancements in the field of food science by reading research articles, news updates, or industry publications.
• Group Discussions: Participate in group discussions with peers or online forums to discuss concepts, clarify doubts, and learn from others’ perspectives.
• Stay Motivated: Maintain focus and motivation throughout your preparation. Reward yourself for achieving milestones and don’t hesitate to seek help from teachers, mentors, or online resources when needed.

Frequently Asked Questions CUET -PG Food Science Exam