CII – iPATE Exam Syllabus for Food Technology

CII – iPATE 2020 Exam Syllabus for Food Technology– The latest complete syllabus with exam pattern for Food Technology

CII – iPATE is an online exam launched by the confederation by Indian Industry (CII) for engineering students and graduates.

iPATE Exam Syllabus is the first step if we want to crack the iPATE exam. A candidate must know iPATE Syllabus thoroughly while preparing for the iPATE exam.

CII – iPATE 2020 Exam Syllabus for Food Technology

iPATE Food Technology syllabus is divided into 3 sections

Complete section-wise list of the syllabus for iPATE exam is provided below

Section – I: Cognitive Abilities

Common for all Disciplines – [ 20 Questions, 20 Marks ]

1. Quantitative Aptitude

Allegation or Mixture, Areas and Mensuration, Average, Boats and Streams, Calendar, Chain Rule, Co-ordinate Geometry, Compound Interest, Cryptarithmetic Problems, Height and Distance, LCM and HCF, Number System, Partnership, Percentage, Pipes and Cisterns, Problems on Ages, Problems on Trains, Profit and Loss, Progression, Ratio, and Proportion, Simple Interest, Simplification, Square Roots and Cube Roots, System of Equations, Time and Work, Time, Speed and Distance, Train, Volume and Surface Area.

2. Analytical Reasoning

Analogies, Arguments, Artificial Language, Binary Logic, Blood Relations, Calendars, Cause & Effect, Course of Action, Classification, Clocks, Cubes, Data Sufficiency, Letter Series, Letter Symbol, Logics, Logical Deduction, Logical Connectives, Logical Game, Logical Problems, Logical Sequence and Matching, Number Series, Seating Arrangement, Syllogism, Verification of Truth.

3. Data Interpretation

Bar Graph, Caselet Form, Combined Data Set, Graph, Line Chart, Missing Data Interpretation, Pie Chart, Radar/Web, Tabular Form.

4. English Communication

Change of Voice, Comprehension, Grammar, Idioms & Phrases, Paragraph Formation, Sentence Correction, Sentence Formation, Sentence Ordering, Spotting Errors, Synonym – Antonym, Vocabulary, Words Ordering.

Section – II: Professional Abilities

Common for all Disciplines – [ 20 Questions, 20 Marks ]

1. Project Management

Concept: The Project Plan, Scope, SOW (Statement of Work), Work Definition, Procurement Management.

Tools: WBS (Work Breakdown Structure), Gantt Charts, Activity Charts, Network Diagrams, PERT & CPM, Crashing & Resource Planning.

Planning and Scheduling Charts and Graphs: Milestone, Run Chart, Control Chart, Fishbone Diagram.

2. Health, Safety & Risk Management

Concepts of Occupational Health Hazard and Risks; Principles and Methods of Hazard Identification and Risk Assessment; Human Behavioural Aspects of Risk Management; Safety Provisions as per the Factory Act 1948.

3. Environmental Laws

Ministry of Environment and Forests: Key Functions; Central Pollution Control Board: Key Functions; Environmental Management System (ISO:14001-1996): General Requirements; Environmental Impact Assessment, Kyoto Protocol.

4. Social Responsibility & Ethics

Ethics: Code of Professional Behaviour and Accountability. SA8000 (ILO); Code of Ethics for Professional Engineers – ASME, IEEE, IE(I) etc;

Equal Opportunities, Gender Issues, Professional Obligation of Engineers; Sex and Gender; Family;

Women and Work: Women’s Participation in Development; Concepts of Sexual Harassment; Personal Laws – An Overview (Property Rights / Family 

5. Finance & Accounts

Cost Analysis: Process / Product Marginal Cost – Break-even Costing, Variance Analysis, Make or Buy Decision.

Financial Discipline: Preparation of Different Budgets, Maintaining of Sectional Accounts, Cash Flow Control and Analysis, Working Capital Management, Analysis of Expenditure, Balance Sheet – Basics, Return on Investments.

6. Legal, Contracts & Arbitration

Contracts: Various forms of Contracts — Government, FIDIC, ICE; Legal Basis of Contract – Indian Contract Act and Law of Torts; Provisions regarding Employer, Engineer and Contractor / Supplier – Duties and Responsibilities; General Areas of Dispute; Types of Contract.

Disputes and Arbitration: Contract Provisions – Mutual discussions and amicable settlement as a first step; Dispute Resolution Expert / Board; Arbitration – Location of Arbitration, Single Arbitrator, Two with umpire — Departmental or Independent as provided in the Contract, Speaking Awards.

Section – III (A): Technical Abilities

Common for all Disciplines – [ 10 Questions, 10 Marks ]

1. Physics

Units and Measurements; Kinematics; Laws of Motion; Work, Energy and Power; Motion of System of Particles and Rigid Body; Gravitation; Properties of Bulk Matter; Thermodynamics; Kinetic Theory of Gases. Electrostatics; Current Electricity; Magnetic Effect of Current & Magnetism; Electromagnetic Induction & Alternating Current; Electromagnetic Waves; Optics; Dual Nature of Matter; Atoms & Nuclei; Electronic Devices; Communication Systems.

2. Chemistry

Structure of Atom; Classification of Elements & Periodicity in Properties; Chemical Bonding and Molecular Structure; Gases and Liquids; Thermodynamics; Equilibrium; Organic Chemistry; Hydrocarbons. Solid State; Solutions; Electrochemistry; Chemical Kinetics; Surface Chemistry; Isolation of Elements; Coordination Compounds; Alcohols, Phenols and Ethers; Aldehydes, Ketones and Carboxylic Acids; Biomolecules; Polymers.

Section – III (B): Technical Abilities

Food Technology – [ 50 Questions, 50 Marks ]

Food Chemistry and Nutrition
Carbohydrates: structure and functional properties of mono-, oligo-, & poly- saccharides including starch, cellulose, pectic substances and dietary fibre, gelatinization and retrogradation of starch. Proteins: classification and structure of proteins in food, biochemical changes in post mortem and tenderization of muscles. Lipids: classification and structure of lipids, rancidity, polymerization and polymorphism. Pigments: carotenoids, chlorophylls, anthocyanins, tannins and myoglobin. Food flavours: terpenes, esters, aldehydes, ketones and quinines. Enzymes: specificity, simple and inhibition kinetics, coenzymes, enzymatic and non- enzymatic browning. 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. Chemical and biochemical changes: changes occur in foods during different processing.
Food Microbiology
Characteristics of microorganisms: morphology of bacteria, yeast, mold and actinomycetes, spores and vegetative cells, gram-staining. Microbial growt h: growth and death kinetics, serial dilution technique. Food spoilage: spoilage microorganisms in different food products including milk, fish, meat, egg, cereals and their products. Toxins from microbes: pathogens and non-pathogens including Staphylococcus, Salmonella, Shigella, Escherichia, Bacillus, Clostridium, and Aspergillus genera. Fermented foods and beverages: curd, yoghurt, cheese, pickles, soya-sauce, sauerkraut, idli, dosa, vinegar, alcoholic beverages and sausage.
Food Products Technology
Processing principles: thermal processing, chilling, freezing, dehydration, addition of preservatives and food additives, irradiation, fermentation, hurdle technology, intermediate moisture foods. Food pack aging and storage: packaging materials, aseptic packaging, controlled and modified atmosphere storage. Cereal processing and products: milling of rice, wheat, and maize, parboiling of paddy, bread, biscuits, extruded products and ready to eat breakfast cereals. Oil processing: expelling, solvent extraction, refining and hydrogenation. Fruits and vegetables p processing: extraction, clarification, concentration and packaging of fruit juice, jam, jelly, marmalade, squash, candies, tomato sauce, ketchup, and puree, potato chips, pickles. Plantation crops processing and products: tea, coffee, cocoa, spice, extraction of essential oils and oleoresins from spices. Milk and milk products processing: pasteurization and sterilization, cream, butter, ghee, ice- cream, cheese and milk powder. Processing of animal products: drying, canning, and freezing of fish and meat; production of egg powder. Waste utilization: pectin from fruit wastes, uses of by-products from rice milling. Food standards and quality maintenance: FPO, PFA, A-Mark, ISI, HACCP, food plant sanitation and cleaning in place (CIP).
Food Engineering
Mass and energy balance; Momentum transfer: Flow rate and pressure drop relationships for Newtonian fluids flowing through pipe, Reynolds number. Heat transfer: heat transfer by conduction, convection, radiation, heat exchangers. Mass transfer: molecular diffusion and Flick’s law, conduction and convective mass transfer, permeability through single and multilayer films. Mechanical operations: size reduction of solids, high pressure homogenization, filtration, centrifugation, settling, sieving, mixing & agitation of liquid. Thermal operations: thermal sterilization, evaporation of liquid foods, hot air drying of solids, spray and freeze-drying, freezing and crystallization. Mass transfer operations: psychometric, humidification and dehumidification operations.
Drawings & Diagrams

iPATE Exam Pattern

Examination Duration

  • iPATE exam is of 3 hours duration and consists of total 100 questions for 100 marks.
  • iPATE examination is an ONLINE computer-based test, at the end of the stipulated time (3 hours), the online system will automatically close the Exam inhibiting any further action.
  • Candidates will be allowed to sit on their allotted seats 30 minutes before the scheduled start of the examination.
  • Candidates will NOT be permitted to enter the examination hall after 10:00 hours in the 1st session and after 15:00 hours in the 2nd session.
  • Candidates will NOT be allowed to leave the examination hall before the end of the exam.

iPATE Exam Pattern of Questions

  • Question types shall be Multiple Choice (MCQ) or Numerical type, carrying 1 mark each in all of the sections.
  • Questions are objective and comprehensive in nature, and the candidate has to select (mark) or put the correct answer.
  • Section-I shall examine the Management skills of the candidate.
  • Section-II shall examine the Professional skills of the candidate, which emphasizes on basic knowledge.
  • Section-III shall examine the Engineering skills and acumen of the candidate, which emphasizes the functional and practical aspects of Engineering Subjects.
  • There will be negative marking of 1/2 mark for wrong answer, which will be deducted.

Total Marks

There will be a total of 100 questions carrying 100 marks. the details are as follows:

Section I : Cognitive Abilities
Quantitative Aptitude
Analytical Reasoning
Data Interpretation
English Communication
20 Questions carrying 20 Marks
Section II : Professional AbilitiesProject Management
Finance & Accounts
Legal, Contracts & Arbitration
Environmental Laws
Health, Safety & Risk Management
Social Responsibility & Ethics
20 Questions carrying 20 Marks
Section III (A) : Technical AbilitiesPhysics & Chemistry (10+2 level)10 Questions carrying 10 Marks
Section III (B) : Technical AbilitiesEngineering Discipline-wise Subjects50 Questions carrying 50 Marks