1. Fish Preservation Using Omics, Ultrasonics and Ozone Technology
2. Implementation of Iot and Artificial Intelligence in Seafood Industry
3. Isochoric Freezing: A Novel Technique in Self- Life Enhancement of Seafood
4. Nano Packaging of Seafood: Applications, Challenges and Future Perspectives
5. Scope of Biosensor in Fish Industry 
6. Valorization of Fish Processing Waste
7. Recent Advancements in the Bio-Based Hydrogel from Marine Discards for Biomedical Applications
8. Microencapsulation of Bio-Active Compounds from Fish Waste: Importance and Application
9. Rapid Tools for Pathogen Detection: Methods for Assessment of Quality of Seafood Products
10. Quality Assessment of Fish and Fishery Products: Advanced Analytical Techniques
11. Insights of Antibiotics Resistance in Enterobacteriaceae –A Future Concern of Seafood Industry.
12. Organic Acids: Biopreservatives in Fish and Fishery Products
13. Surimi Technology: Past- Present-Future
14. Quality – A Treasure Trove of in-Depth Food Safety and Its Assessment for Fish & Fishery Products
15. Necessary Changes for Indian Fish Processing Sector to Adapt International Trade Policies