1. Retrospect and Prospects of Meat Industry in India .2. Structure, Composition and Nutritive Value of Meat 3. Post-Mortem Changes, Conversion of Muscle to Meat, Ageing of Meat 4. Modern Processing Technology of Meat and Meat Products 5. Principles of Preservation Techniques for Meat and Aquatic Foods 6. Packaging of Meat and Meat Products 7. Formulation and Development of Meat and Sea Foods 8. Quality of Meat and Aquatic Food and Food Products 9. Sensory Evaluation of Meat and Meat Products 10. Fraudulent Substitution of Meat and its Recognition 11. Structure, Composition, Nutritive Value, Packaging, Marketing and Preservation of Egg and Egg Products 12. Laws Governing National/International Trade in Meat and Meat Products 13. Organic Meat Food Products  14. Genetically Modified Food Products of Animal and Marine Origin