FSSAI
Manual of Methods of Analysis of Foods — Oils and Fats
Official methods for acid, iodine and saponification values and related tests.
Exam resources
Food Additives MCQ practice tests
Preservatives and their pH dependence, antioxidants and synergists, sweeteners, colours, emulsifiers, hydrocolloids and the additive classes.
- Sectionals
- 3
Free PDFs and recommended books for Food Additives. How we choose
Free PDFs
6 free PDFsFood chemistry
NCERT
Class 11 Biology — Biomolecules
Carbohydrates, proteins, lipids and enzymes.
NCERT
Class 12 Chemistry — Biomolecules
Structures of sugars, amino acids, vitamins and nucleic acids.
Food safety & law
FSSAI
Food Safety and Standards Act, 2006 (full text)
The core food law behind every CFSO, TO and Food Analyst law paper.
FSSAI
Manual for Food Safety Officers — A Ready Reckoner
FSSAI's own handbook of a Food Safety Officer's hygiene and enforcement duties.
FSSAI
Manual of Methods of Analysis of Foods — Spices and Condiments
Official methods for spice quality and adulterant detection.
Official and open resources
3 resourcesOfficial standard
FSSAI Compendium: Food Products Standards and Food Additives Regulations, 2011
Official Indian product standards with the permitted-additives schedules.
Official standard
FSSAI Manual of Methods of Analysis: Food Additives
Official FSSAI lab methods for preservatives, antioxidants, synthetic colours.
Open reference
JECFA Database (WHO): Evaluations of Food Additives
Official WHO/FAO JECFA database of additive specifications, ADI values.
Core food science
1 resourceCore textbook
Food Additives by A. L. Branen, P. M. Davidson, S. Salminen and J. H. Thorngate
Standard text on functions, chemistry, safety evaluation.
Reading suggestion
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