1. Fish Processing and Preservation 2. Biochemistry 3. Microbiology 4. Nutrition in Bacteria 5. Food Poisoning 6. Bacteria of Sanitary Significance 7. Chemical Composition of Fish & Shell fish 8. Fish in Human Diet 9. Fish Handling and Preservation 10. Fish Handling on Board of Vessels/ on Shore: (Use of Ice/ Refrigerated Brine) 11. Principles of Mechanical Refrigeration 12. Refrigeration Effect 13. Evaporators 14. Condensers 15. ompressors 16. Refrigeration Piping Materials 17. Refrigerants 18. Fish Preservation by Icing – Production of Ice and its Variety 19. Freezing of Fish 20. Processing/ Freezing of Fish on Board and on Shore 21. Physio–Chemical Changes in Fish during Freezing 22. Canning of Fish 23. Fishery Bye–products 24. Value Addition by Diversified Fisheries Products 25. Fish Curing Methods 26. Irradiation of Fish and Fisheries Products 27. Packaging and Packaging Materials for Fish/ Fishery Products 28. Sanitation in Fishing Industry 29. Quality Control and Quality Assurance