Master the Fundamentals
Deep-dive articles explaining the science behind food. From molecular chemistry to industrial processing, build your technical foundation here.
Food Chemistry
Proteins, Lipids, Carbohydrates, and the reactions (Maillard, Oxidation) that define food quality.
Explore ModuleMicrobiology
Beneficial microbes (Fermentation), Pathogens, Spoilage organisms, and Preservation techniques.
Explore ModuleFood Engineering
Heat & Mass Transfer, Fluid Mechanics, Rheology, and Unit Operations in processing.
Explore ModuleProcessing Tech
Canning, Drying, Freezing, Irradiation, and Novel technologies like HPP and PEF.
Explore ModuleDairy Technology
Milk processing, Cheese making, Ice cream formulation, and Fermented dairy products.
Explore ModuleQuality & Safety
HACCP, FSSAI Regulations, Proximate Analysis, Spectroscopy, and Chromatography.
Explore Module