FSSAI
Manual of Methods of Analysis of Foods — Cereal and Cereal Products (2022)
Official analytical methods for cereals and flours.
Exam resources
Breakfast Cereals and Extrusion Technology MCQ practice tests
Extruder types and screw design, dry and wet extrusion, pre-conditioning, expansion and bulk density, and snack generations.
- Sectional
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Free PDFs and recommended books for Breakfast Cereals & Extrusion. 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
Changes in Nutritional Properties and Bioactive Compounds in Cereals During Extrusion Cooking (IntechOpen, open access)
Open-access chapter on starch gelatinisation, protein, fibre.
Open course
NPTEL: Novel Technologies for Food Processing and Shelf Life Extension
Free NPTEL course on non-thermal preservation, MAP/active packaging.
Official standard
FSSAI Manual of Methods of Analysis: Cereal and Cereal Products
Official FSSAI lab methods for flours, rice, pulses-based and bakery products.
Core food science
2 resourcesCore textbook
Extruders in Food Applications edited by Mian N. Riaz
Standard reference on single- and twin-screw extruders, process variables.
Reading suggestion
Core textbook
Breakfast Cereals and How They Are Made by Fast and Caldwell
AACC reference on flaked, puffed, shredded.
Reading suggestion
Free access
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