FSSAI
Manual of Methods of Analysis of Foods — Cereal and Cereal Products (2022)
Official analytical methods for cereals and flours.
Exam resources
NPD, Sensory Science, Quality and Food Regulation MCQ practice tests
New product development and the stage-gate model, sensory science and panels, quality systems and Indian food regulation.
- Sectionals
- 3
Free PDFs and recommended books for NPD, Sensory & Quality. 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
Assuring Food Safety and Quality: Guidelines for Strengthening National Food Control Systems (FAO/WHO)
FAO/WHO guide on food quality control, inspection, HACCP-based systems.
Official standard
FSSAI Compendium: Labelling and Display Regulations, 2020
Official Indian rules for pre-packaged food labels, nutrition information.
Official standard
FSSAI Compendium: Food Products Standards and Food Additives Regulations, 2011
Official Indian product standards with the permitted-additives schedules.
Core food science
2 resourcesCore textbook
Sensory Evaluation of Food: Principles and Practices by Lawless and Heymann
Standard text on discrimination, descriptive and affective sensory tests.
Reading suggestion
Core textbook
New Food Product Development by Gordon W. Fuller
Practical text on the NPD process from concept and formulation to scale-up.
Reading suggestion
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