GATE — Life Sciences (XL), Section U Food Technology
India · IITs and IISc on rotation (2026: IIT Guwahati) · pg
1677practice questions written to this syllabus
37subjects
Format
Computer-based, 3 hours, 100 marks. MCQ, MSQ and NAT. Within XL, Section P Chemistry is understood to be compulsory and the candidate chooses two further sections, of which U Food Technology is one; this structure and the mark split are from earlier brochures and were not re-read for 2026.
Sections
General Aptitude
XL-P Chemistry (compulsory)
XL-U Section 1: Food Chemistry and Nutrition
XL-U Section 2: Food Microbiology
XL-U Section 3: Food Products Technology
XL-U Section 4: Food Engineering
One further XL section (e.g. Biochemistry or Microbiology)
Over the years
The 2026 XL-U syllabus PDF was read: its content matches XE-G section for section. Science graduates (BSc Food Science, Microbiology, Biochemistry) usually take XL; engineering graduates usually take XE.
Original questions written to this exam's published syllabus and pattern. Not past papers.
1. What is the hybridisation of the carbon atoms of a C=C double bond in an unsaturated fatty acid?
dsp²
sp
sp³
sp²
Answer and working
D. sp²
Each double-bonded carbon uses three sp² hybrid orbitals (trigonal planar, 120°) and an unhybridised p orbital for the π bond. sp³ is the saturated chain carbon; sp is a triple bond; dsp² involves d orbitals and occurs in some metal complexes, not carbon.
Chemistry for Food Science (General, Organic & Physical) · Atomic structure, periodicity and chemical bonding
2. Which linkage gives amylopectin and glycogen their branches?
β1→6 ester bonds
β1→4 glycosidic bonds
α1→6 glycosidic bonds
α1→4 glycosidic bonds only
Answer and working
C. α1→6 glycosidic bonds
Both are chains of α1→4-linked glucose with α1→6 branch points; glycogen branches more often (about every 8 to 12 residues) than amylopectin. β1→4 bonds form cellulose; α1→4 alone gives linear amylose; branches are glycosidic, not ester, bonds.
General Biochemistry & Metabolism · Biomolecules: carbohydrates, amino acids, proteins, lipids and nucleic acids
3. Who disproved spontaneous generation with swan-neck flasks of boiled broth?
Louis Pasteur
Joseph Lister
Robert Koch
Antonie van Leeuwenhoek
Answer and working
A. Louis Pasteur
Pasteur's swan-neck flasks (about 1861) stayed sterile while open to air because dust settled in the bend. Koch proved specific causes of disease; Leeuwenhoek first saw microbes; Lister introduced antiseptic surgery.
General Microbiology · History and scope of microbiology
4. In proximate analysis, how is crude protein usually estimated?
Total carbohydrate subtracted from the weight of the dry matter
Fat content divided by the moisture content of the dry sample
Ash weight multiplied by a conversion factor, commonly 6.25
Kjeldahl nitrogen multiplied by a conversion factor, commonly 6.25
Answer and working
D. Kjeldahl nitrogen multiplied by a conversion factor, commonly 6.25
Proteins average about 16% nitrogen, so N × 6.25 estimates protein; other factors are used for milk (6.38) and cereals.
Principles of Food Science & Food Preservation · Food groups, composition and food attributes: colour, texture, flavour and nutrition
5. Using the Atwater general factors, what is the energy value of a snack containing 12 g protein, 30 g available carbohydrate and 8 g fat?
200 kcal
268 kcal
220 kcal
240 kcal
Answer and working
D. 240 kcal
4 × 12 + 4 × 30 + 9 × 8 = 48 + 120 + 72 = 240 kcal. 200 kcal uses 4 kcal/g for fat too; 268 kcal uses gross energies near 4.1/9.4/5.65 kcal/g with rounding; 220 kcal drops part of the fat term.
Human Nutrition & Nutritional Quality of Processed Foods · Energy: BMR, energy requirements and energy value of foods
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