1. Food Processing Operations 2. Emerging Technologies in Food Preservation 3. Primary Processing of Food 
4. Food and Food Toxicity 5. Determination of Quality/Maturity Indices of Fresh Produce 6. Extrusion Cooking Technology 7. Probiotic and Prebiotic Based Functional Food 8. Drying of Food Commodity 
9. Modified Atmosphere Packaging of Fruits and Vegetables 10. Nanotechnology and Food Processing 
11. Food Freezing 12. Pulsed Electric Field Processing 13. Enzymes in Food Processing 14. Safety Aspects in Food Processing