The Central Food Technological Research Institute (CFTRI), Mysore is a laboratory of CSIR (Council of Scientific & Industrial Research). The institute offers M.Sc Food Technology program of 2 year duration. The degree will be awarded by Mysore University. The CSIR-CFTRI will conduct M.Sc Food Tech Entrance 2012-14 for admission.
Eligibility Criteria:
Bachelor Degree in Science with Chemistry/Biochemistry as one of the subjects or Agriculture / Engineering / Technology. Mathematics as one of the subjects in Plus 2 or Pre-University or at Degree level is compulsory for admission.
Applicants may kindly see for eligibility criteria prior to applying, as the Bank Demand Draft of
Rs.500/- is non-refundable.
Minimum Marks Requirement :
(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
Physics
Elements of mechanics, colliogative 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 equlibria, 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 neucleophilic 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 minima. 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, Nucleric 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 animals
Microbiology
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. Economic importance of bacteria, yeast and moulds; Food contamination, control and food safety; General principles of food preservation; Microbiological standards
Biochemistry & Nutrition
Enzymes, Coenzymes and cofactors; Hormones. Elements of carbohydrate, fat and protein metabolism; elements of photosynthesis; Vitamins and their function in the body; Minerals and their function in body; Elements in protein biosynthesis; Nucleic acids and their importance
Agriculture and Dairy Technology
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
Dairy science: Dairy cattle management; Diseases of cattle, Chemistry of milk, Microbiology of milk and milk products; milk standards
Engineering
Units, dimensions and conservations; Fundamental of fluid flow; Pressure, energy and head relationships and their measurements; Emulsions – basics and examples; Basics of mixing; Equipment and applications; Separation processes; Centrifugation and filtration; Mechanical operations; Size reduction and sieve analysis; Power and steam generators; Strength of materials – Basics; Heat exchangers
Eligibility Criteria:
Bachelor Degree in Science with Chemistry/Biochemistry as one of the subjects or Agriculture / Engineering / Technology. Mathematics as one of the subjects in Plus 2 or Pre-University or at Degree level is compulsory for admission.
Applicants may kindly see for eligibility criteria prior to applying, as the Bank Demand Draft of
Rs.500/- is non-refundable.
Minimum Marks Requirement :
(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
CFTRI M.Sc Food Tech Entrance / Aptitude Test 2012
Students who meet the eligibility criteria are required to take an entrance / aptitude test which will be held at Mysore on July 22, 2012
Reservation*
For SC / ST and Persons with physical disabilities – Applicable for admission to the course as per the Government Orders in this regard.
*Candidates claiming reservation under the specific category are to provide attested documents as proof in support of their claims
Those who have appeared for final year examination and expect to get stipulated marks or class can also apply. Marks/Grades of all the years of qualifying degree examination should reach this office as soon as possible, but not later than July 31, 2012.
The application is available online & completed application is also to be submitted online. Prior to online submission of the completed application, Kindly take tprint-out ofthe same. The print-out of duly signed completed application in all respects with necessary supporting documents may please be sent to the Director, CFTRI, Mysore – 570 020 along with a DD for Rs.500/- drawn in favour of DIRECTOR, CFTRI, MYSORE on or before June 06, 2012.
Completed applications in all respects including the fee is non-refundable. The Institute shall not be held responsible for any postal delay or otherwise.
Any dispute arising out of the said admission, the Civil Court, Mysore, only shall have the jurisdiction.
For any clarification, candidates may contact the HRD Office at 0821-2514310 between 4 PM to 5 PM from Monday to Friday. Saturday and Sunday are closed holidays for the Institute.
Apply Online Log On To http://www.cftri.com/msc2012-14/
Reservation*
For SC / ST and Persons with physical disabilities – Applicable for admission to the course as per the Government Orders in this regard.
*Candidates claiming reservation under the specific category are to provide attested documents as proof in support of their claims
Those who have appeared for final year examination and expect to get stipulated marks or class can also apply. Marks/Grades of all the years of qualifying degree examination should reach this office as soon as possible, but not later than July 31, 2012.
The application is available online & completed application is also to be submitted online. Prior to online submission of the completed application, Kindly take tprint-out ofthe same. The print-out of duly signed completed application in all respects with necessary supporting documents may please be sent to the Director, CFTRI, Mysore – 570 020 along with a DD for Rs.500/- drawn in favour of DIRECTOR, CFTRI, MYSORE on or before June 06, 2012.
Completed applications in all respects including the fee is non-refundable. The Institute shall not be held responsible for any postal delay or otherwise.
Any dispute arising out of the said admission, the Civil Court, Mysore, only shall have the jurisdiction.
For any clarification, candidates may contact the HRD Office at 0821-2514310 between 4 PM to 5 PM from Monday to Friday. Saturday and Sunday are closed holidays for the Institute.
Apply Online Log On To http://www.cftri.com/msc2012-14/
CFTRI M.Sc Food Tech Entrance Test Syllabus 2012-14
Physics
Elements of mechanics, colliogative 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 equlibria, 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 neucleophilic 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 minima. 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, Nucleric 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 animals
Microbiology
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. Economic importance of bacteria, yeast and moulds; Food contamination, control and food safety; General principles of food preservation; Microbiological standards
Biochemistry & Nutrition
Enzymes, Coenzymes and cofactors; Hormones. Elements of carbohydrate, fat and protein metabolism; elements of photosynthesis; Vitamins and their function in the body; Minerals and their function in body; Elements in protein biosynthesis; Nucleic acids and their importance
Agriculture and Dairy Technology
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
Dairy science: Dairy cattle management; Diseases of cattle, Chemistry of milk, Microbiology of milk and milk products; milk standards
Engineering
Units, dimensions and conservations; Fundamental of fluid flow; Pressure, energy and head relationships and their measurements; Emulsions – basics and examples; Basics of mixing; Equipment and applications; Separation processes; Centrifugation and filtration; Mechanical operations; Size reduction and sieve analysis; Power and steam generators; Strength of materials – Basics; Heat exchangers
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