FSSAI
Manual of Methods of Analysis of Foods — Cereal and Cereal Products (2022)
Official analytical methods for cereals and flours.
Exam resources
Food Engineering MCQ practice tests
Thermodynamics, fluid flow, heat and mass transfer, and food process operations, independent of any single recruitment exam.
- Sectionals
- 7
Free PDFs and recommended books for Food Engineering. How we choose
Free PDFs
4 free PDFsProcessing & preservation
FSSAI · FoSTaC
FoSTaC Manual — Special (Level 2), Bakery
Bakery process hygiene and hazards as FSSAI sets them out.
NCERT
Class 12 Human Ecology & Family Sciences — Food Processing and Technology
A plain-language overview of preservation and processing.
NIOS
Home Science (321), Lesson 9 — Food Preservation
Household and basic industrial preservation principles.
Official and open resources
3 resourcesOpen reference
Unit Operations in Food Processing by R. L. Earle (Web Edition)
Full classic text on mass/energy balances, fluid flow, heat transfer, drying.
Open course
NPTEL: Fundamentals of Food Process Engineering
Free NPTEL course on thermal processing kinetics, evaporation, heat exchangers.
Open course
NPTEL: Thermal Processing of Foods
Free NPTEL course on heat transfer in processing, D/z/F values, retort.
Core food science
1 resourceCore textbook
Introduction to Food Engineering by R. Paul Singh and Dennis R. Heldman
Standard numericals-oriented text on fluid flow, heat transfer, refrigeration.
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