As you want to get the past year question papers or syllabus of entrance exam for MSc in Food Technology in CFTRI so here is the information of the same for you:

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