Central Food Technological Research Institute, abbreviated to CFTRI, is one of the 40 national research laboratories in India, set up by of the Council of Scientific and Industrial Research (CSIR). It was opened on 21 October 1950 in Mysore, Karnataka. C.F.T.R.I. Mysore. The center also has extended resource centers in Hyderabad, Lucknow and Mumbai, rendering technical assistance to numerous entrepreneurs.
CSIR-CFTRI. Presently the institute has over 200 scientists, technologists, and engineers, and over 200 technicians, skilled workers, and support staff. There are sixteen research and development departments, including laboratories focusing on food biotechnology, microbiology, sensory science, and food safety,meat and marine sciences,grains science technology,Fruits and Vegetables Technology, Food Packaging Technology etc.
CSIR-CFTRI has developed over 270 products, processes and equipment designs, and close to 1600 licensees have availed themselves of 160 of these technologies for commercial exploitation.
Admission In CFTRI
Admission to M.Sc Food Technology(2 Year Degree) in Central Food Technological Research Institute is carried out through an entrance test conducted by CFTRI itself with test centers in Delhi,Mumbai,Bengaluru,Chennai,Mysuru.
ELIGIBILITY CRITERIA For CFTRI EXAM :
Bachelor Degree in Science with Chemistry/Biochemistry as one of the subjects or Agriculture / Engineering / Technology. Mathematics as one of the subjects in 12th Class or Pre-University or at Degree level is compulsory for admission.
Educational Qualification Details For CFTRI EXAM :
Bachelor’s Degree in Science / Agriculture / Engineering / Technology
Minimum Marks Requirement For CFTRI EXAM :
(i) 55% in optional subjects of B.Sc. pass course (50% for SC / ST category)
(ii) 50% for B.Sc. (Hons.) course (45% for SC / ST category)
(iii) Minimum second class for Agriculture / Engineering / Technology
Important Dates :
Syllabus For CFTRI EXAM And Format Of Question Paper :
The question paper will contain short and objective questions on the following topics.
There will be balanced distribution of questions from each of the subjects listed below, so that students from various eligible streams will get equal opportunity to score in the test.
Physics, Chemistry, Mathematics, Biology, Microbiology, Biochemistry and Nutrition,
Elements of mechanics, colligative properties, laws of thermodynamics, modes of heat transfer, electrostatics, magnetism and electrodynamics, outlines in optics and sound, electro-magnetic radiation, radioactivity and elements in quantum physics.
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 structures of proteins, protein denaturation, peptide bonds, amino acids, saturated and unsaturated fats, rancidity.
Theory of quadratic equations, binomial theorem, uses of natural and common logarithms, trigonometry, ratios and their relations, basics of matrices, vectors, determinants.
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, organization of animal tissues, elements in human physiology, endocrine glands, digestion, absorption, respiration, general physiology of animals, systematics of animals.
Historical development in microbiology, morphology, cytology, reproduction and genetics of bacteria, yeasts and moulds, culture technique and identification, stains and staining techniques, growth, nutrition and physiology of micro-organisms, control and food safety, general principles of food preservation, microbiological standards.
6. BIOCHEMISTRY AND NUTRITION:
Enzymes, coenzymes and cofactors, hormones, elements of carbohydrate, fat and protein metabolism, elements of photosynthesis, vitamins and their function in body, minerals and their function in body, elements in protein synthesis, RDA, nutritional deficiencies, role of vitamins, water, dietary fiber and minerals in health, macro and micronutrients and their role in health, foods for specific diseases like PKU, CVD and diabetes.
Agriculture, weather and crops, soil and water resources, soil and water conservation, soil fertility and fertilizer use, cropping patterns and weed control, diseases, insect pests and nematodes of crops, agricultural engineering, agriculture marketing and storage, farm management, field crops, plantation crops, commercial crops, horticultural crops, foliage crops and grasses, condiments, spices, medicinal and aromatic plants
Units, dimensions and conversions, fundamentals of fluid flow, pressure, energy and head relationships and their measurements, emulsions –basics and examples, basics of mixing: equipment and applications, mechanical operations: size reduction and sieve analysis, centrifugation and filtration, power and steam generators, strength of materials –basics, heat exchangers, basics of computers.
9. FOOD TECHNOLOGY:
Maillard’s reaction, engineering of foods, preservation: drying, pasteurization, canning, concentration and freezing, infant foods, geriatric foods, sports foods and convalescent foods.
Global scenario of horticultural crops, divisions of horticulture, area and production, export and import, classification of horticultural crops, nutritive value of horticultural crops, horticultural therapy, horticulture zones of India, horticultural developmental agencies, soil and climatic factors on crop production influence of soil, physical and chemical properties and climatic factors, light, temperature, photoperiod, relative humidity, rainfall, micro climate, pollution, influence of biotic and abiotic stresses on crop production.
11. HOME SCIENCE:
Human development and nutrition during life span: pregnancy, infancy, childhood, adolescence, adulthood and the older adulthood (geriatrics), fundamentals of sociology-society and culture: structure, function, interrelationship and scope, community health, consumer studies, health education, home management-meaning, concepts, family-meaning, functions, life cycles, management and responsibilities of family members.
There are total of 18-19 seats making it a tough competition for grabbing one.
Books For CFTRI EXAM:
You can prepare for CFTRI by Objective Food Science By Sanjeev Sharma.
Course Curriculum/ Subjects To Be Studied :
M.Sc. Food Technology (AcSIR)
Semester – I
All Subjects Compulsory
1. Food Chemistry
2. Basic & Food Microbiology
3. Principles of General Engineering
4. Applied Mathematics & Statistics
Semester – II
3 Compulsory + 2 optional (Any 2 From 4,5,6)
1. Principles of Food Processing
2. Biochemistry & Nutrition Compulsory
3. Basics of Food Engineering
4. Fundamentals of Molecular Biology & Bioinformatics
5. Baking & Confectionery Technology Optional
6. Nutraceuticals & Functional Foods
Semester – III
3 Compulsory + 2 optional (Any 2 From 4,5,6)
1. Microbial Fermentation
2. Food Biotechnology & Bioengineering Compulsory
3. Minor Project [Dissertation]
4. Animal Products Technology
5. Packaging Technology & Supply Chain Optional
Semester – IV
4 Compulsory + 1 optional (Any 1 From 5,6,7)
1. Major Project [Investigation]
2. Food Quality, Safety & Analysis Compulsory
3. Molecular Biology & Genetic Engineering
4. Agri – Food Business Management & Intellectual Property
5. Technology & Infestation Control of Cereals, Legumes & Oilseeds
6. Technology & Infestation Control of Fruits & Vegetables Optional
7. Technology & Infestation Control of Plantation Products & Flavours
Previous Year Question Paper
Question paper are not aloowed to be taken out of examination hall. But there is a compilation of question paper by memory in OBJECTIVE FOOD SCIENCE By Sanjeev Sharma