iPATE 2020 | CII iPATE Exam 2020 – Registration, Exam Date, Syllabus, Preparation for Food Technologists

iPATE 2020|CII iPATE Exam 2020–Registration, Exam Date, Syllabus, Preparation details for Food Technologists

CII ( Confederation of Indian Industry) has launched its portal for the upcoming exam iPATE 2020.

iPATE stands for Industrial Proficiency Aptitude Test for Engineers. Only engineering graduates or engineering students in the final year are eligible to apply.

iPATE is an Online Competitive Examination to screen Technical Talent on PAN India basis for CII Member Companies to recruit.

You can apply via the link www.iPATE.in

It will act as a bridge between the industries and the graduate students as a resourceful asset for the job.

Difference between iPATE and GATE

GATE exam focusses on General Aptitude along with the engineering subjects related to the graduation subjects.

Whereas, iPATE exam also includes-

Cognitive Abilities

Professional Abilities

Technical Abilities

So, the iPATE exam 2020 will try to filter the best students in terms of every aspect required for an ideal job for engineering graduates.


  • B.E. / B.Tech (4 years course after 10+2)
  • B.E. / B.Tech (3 years course after B.Sc./Diploma in Engineering/Technology)
  • B.Arch (5 years course) / Naval Architecture (4 years course) / Planning (4 years course)
  • Professional Society Examinations (equivalent to B.E. / B.Tech / B.Arch) recognized by MHRD/ UPSC/ AICTE


  • B.E. / B. Tech/ B. Arch Final Year Students (passing out in 2020) can apply
  • Post Graduate (PG) Engineers and PG Engineering Students can also apply

Exam Fee

  • INR 1,500.00 (inclusive GST) – Non-refundable

Exam Pattern

Only Computer-based test i.e. online.

Exam Centres

In Capital Cities across various States & Union Territories of India

Are Food Technologists eligible?

Yes !!

Have a look at various eligible engineering branches-

The students who are in their final year in 2020 or have already passed out, can apply easily.



There are total 3 sections-

Section I

Section II

Section III(a)

Section III(b)

Section – I

Cognitive Abilities

Common for all Disciplines
[ 20 Questions, 20 Marks ]

Quantitative Aptitude

Alligation 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.

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.

Data Interpretation

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

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 ]

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.

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.

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.

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 Laws); Social Functions of Science and Technology.

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.

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 ]


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.


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

Engineering Disciplines
[ 50 Questions, 50 Marks ]

Food Technology Syllabus-

Food Chemistry and Nutrition

Carbohydrates: structure and functional properties of mono-, oligo-, & polysaccharides including starch, cellulose, pectic substances, and dietary fiber, 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 flavors: 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, the 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 growth: 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, yogurt, cheese, pickles, soya-sauce, sauerkraut, idli, dosa, vinegar, alcoholic beverages, and sausage.

Food Products Technology

Processing principles: thermal processing, chilling, freezing, dehydration, the addition of preservatives and food additives, irradiation, fermentation, hurdle technology, intermediate moisture foods.

Food packaging 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 a 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.


Online Registration- JAN 01, 2020 – APR 15, 2020

Online Preparation- FEB 01, 2020 onwards

Online Admit Card Generation- JUN 15, 2020 onwards

CII iPATE 2020 – Online Examination- JUL 04/05/11/12, 2020

Online Certification of CII – iPATE- AUG 01, 2020

Online Job Board of CII – iPATE- AUG 2020 onwards

APPLY NOW (via official website)

Online Mock test Preparation is also available at https://www.ipate.in/preparation/#.Xns0GP5R3Dc

Source- https://www.ipate.in

Follow vishalfoodtech for Latest Food Technology updates.

You may like-


Share this article :)

Leave a Reply

Your email address will not be published. Required fields are marked *