FSSAI
Manual of Methods of Analysis of Foods — Cereal and Cereal Products (2022)
Official analytical methods for cereals and flours.
Exam resources
Technology in Preservation of Food MCQ practice tests
Thermal processing and canning, D/Z/F values, pasteurization standards, chemical preservatives and membrane processing.
- Sectionals
- 3
Free PDFs and recommended books for Preservation of Food. 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
Fruit and Vegetable Processing (FAO Agricultural Services Bulletin 119)
FAO manual on small-scale processing of fruits and vegetables.
Open reference
Principles and Practices of Small- and Medium-Scale Fruit Juice Processing (FAO)
FAO bulletin covering juice extraction, clarification, pasteurisation.
Open course
NPTEL: Novel Technologies for Food Processing and Shelf Life Extension
Free NPTEL course on non-thermal preservation, MAP/active packaging.
Core food science
1 resourceCore textbook
Handbook of Food Preservation by M. Shafiur Rahman
Comprehensive reference on thermal, low-temperature, drying, chemical.
Reading suggestion
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