1. BIOCHEMICAL COMPOSITION AND QUALITY OF FISH AND SHELLFISH 2. ICROBIOLOGICAL QUALITY OF FRESH FISH AND FISHERY PRODUCTS 3. FRESH FISH HANDLING AND CHILLING 4. PRESERVATION OF FISH BY CURING (DRYING, SALTING AND SMOKING) 5. FREEZING TECHNOLOGY 6. CANNING PRESERVATION OF FISH 7. FISH BYPRODUCTS AND WASTE UTILIZATION 8. FISHERY PRODUCTS DEVELOPMENT 9. CHANGES IN THE PROPERTIES OF PROTEINS FROM FISH AND SHELLFISH DURING PROCESSING 10. PACKAGING METHODS FOR FISH AND FISH PRODUCTS 11. ADVANCES IN FISH PROCESSING TECHNOLOGY 12. QUALITY ASSURANCE OF SEAFOOD AND HACCP