NCERT
Class 11 Biology — Biomolecules
Carbohydrates, proteins, lipids and enzymes.
Exam resources
Lipid Technology MCQ practice tests
Rendering and refining, hydrogenation and interesterification, cocoa butter and chocolate, emulsifiers and HLB, shortenings and fat standards.
- Sectionals
- 2
Free PDFs and recommended books for Lipid Technology. How we choose
Free PDFs
6 free PDFsFood chemistry
NCERT
Class 12 Chemistry — Biomolecules
Structures of sugars, amino acids, vitamins and nucleic acids.
Processing & preservation
FSSAI
Manual of Methods of Analysis of Foods — Cereal and Cereal Products (2022)
Official analytical methods for cereals and flours.
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
4 resourcesOfficial standard
FSSAI Manual of Methods of Analysis: Oils and Fats
Official FSSAI methods for acid, iodine, saponification and peroxide values.
Open reference
Fats and Fatty Acids in Human Nutrition (FAO Food and Nutrition Paper 91)
FAO/WHO expert report on fatty acid classes, trans fats.
Open reference
Small-Scale Palm Oil Processing in Africa (FAO Agricultural Services Bulletin 148)
FAO bulletin on palm fruit sterilisation, digestion, pressing.
Open course
NPTEL: Food Oils and Fats: Chemistry and Technology
Free NPTEL course on fatty acid chemistry, oil sources, processing.
Core food science
1 resourceCore textbook
Bailey's Industrial Oil and Fat Products
Standard reference on oil extraction, refining, hydrogenation.
Reading suggestion
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