FSSAI
Manual of Methods of Analysis of Foods — Cereal and Cereal Products (2022)
Official analytical methods for cereals and flours.
Exam resources
Spice and Essential Oil Technology MCQ practice tests
Spice classification and the major spices, pungency and colour principles, curing, and essential oil extraction.
- Sectionals
- 2
Free PDFs and recommended books for Spice & Essential Oil. 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
Flavours and Fragrances of Plant Origin (FAO Non-Wood Forest Products 1)
FAO review of essential-oil crops, distillation/extraction methods.
Official standard
FSSAI Revised Manual of Methods of Analysis: Spices, Herbs and Condiments
Official FSSAI methods for volatile oil, piperine, extraneous matter.
Open course
NPTEL: Post Harvest Operations and Processing of Fruits, Vegetables, Spices and Plantation Crop Products
Free NPTEL course on post-harvest handling.
Core food science
1 resourceCore textbook
Handbook of Herbs and Spices edited by K. V. Peter
Spice-by-spice reference on chemistry, processing, quality.
Reading suggestion
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