1. Composition of Food and Nutritional Value
2. Moisture in Foods 
3. Biological Oxidation, Electron Transport Chain, P/O ratio, Oxidative Phosphorylation 
4. Carbohydrates: Naturally Occurring Polysaccharides in Foods 
5. Seaweed Polysaccharides, Sources and their Uses 
6. Browning reactions: Enzymatic and Non-enzymatic 
7. Lipids: Metabolism of Lipids, Oxidation of Fatty Acids 
8. Lipoprotein
9. Proteins: Metabolism, Deamination, Decarboxylation, Metabolic Fate of Amino Acids, Nitrogen Balance, Deamination Reactions
10. Nitrogen Balance and Nitrogen Excretion with Special Reference to Fish 
11. Fish Muscle Proteins and Chemical Changes in Muscle during Contraction 
12. Proteins in Foods, Native Protein and Denatured Protein 
13. Functional Properties of Protein 
14. Changes in Fish Muscle Protein during Heat Treatment and Processing 
15. Nutritive Value of Foods - Energy Value and Energy Requirements and their Estimation 
16. Water, Electrolyte and Acid-Base Balance
17. Nutritive Value of Proteins
18. Role of Fiber in Food 
19. Composition of Fish with Emphasis on Nutritional Value
20. Amino Acids of Fish and Shellfishes - Importance of Essential Amino Acids 
21 Fish Lipids: Fatty acids, Nutritional Quality; Role of Fish Lipids in Human Nutrition
22. Non-Protein Nitrogen Substances in Fishes 
23. Vitamins in Fishes 
24. Minerals in Fish
25. Functional Biomolecules in Fish
26. Effects of Different Types of Cooking in Nutritional Quality of Fish 
27. Chemistry of Taste, Flavour and Odour Components in Foods - Flavour Intensifiers, Synthetic Flavouring Substances
28. Taste of Fish and Shellfish 
29. Food Additives
30. Assessment of Quality of Food by Instrumental and Chemical Method