FSSAI
Manual of Methods of Analysis of Foods — Cereal and Cereal Products (2022)
Official analytical methods for cereals and flours.
Exam resources
Meat, Poultry and Fish Technology MCQ practice tests
Muscle to meat conversion, curing and cured pigments, poultry and egg quality, fish spoilage and processing.
- Sectionals
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Free PDFs and recommended books for Meat, Poultry & Fish. How we choose
Free PDFs
10 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.
Food chemistry
FSSAI
Manual of Methods of Analysis of Foods — Oils and Fats
Official methods for acid, iodine and saponification values and related tests.
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 microbiology
OpenStax · Rice University
Microbiology (OpenStax)
A complete, peer-reviewed university microbiology textbook.
NCERT
Class 12 Biology — Microbes in Human Welfare
Microbes in curd, cheese, bread and fermentation.
NCERT
Class 8 Science — Microorganisms: Friend and Foe
Food spoilage, preservation and pathogens at a very basic level.
Official and open resources
3 resourcesOpen reference
Meat Processing Technology for Small- to Medium-Scale Producers (FAO, Heinz and Hautzinger)
FAO manual on meat composition, curing, sausages, canned.
Official standard
FSSAI Manual of Methods of Analysis: Meat and Meat Products
Official FSSAI lab methods for meat and meat-product composition.
Official standard
FSSAI Manual of Methods of Analysis: Fish and Fish Products
Official FSSAI methods for fish freshness.
Core food science
1 resourceCore textbook
Lawrie's Meat Science
Standard reference on muscle structure, post-mortem changes, meat quality.
Reading suggestion
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