1. Pig production scenario in India 2. Pig genetic resources of India 3. Sources of improved pig germplasm in North-Eastern states of India 4. Breeding and selection strategies for piggery development 5. Advances in molecular pig breeding 6. Augmenting piggery sector in India - An easy way for piling-up animal protein 7. Scientific pig rearing and management 8. Housing requirement for small scale piggery 9. Feeding of pigs at different stages of growth 10. Nutritive value of feed ingredients use in swine feeding 11. Novel feed resources: Scope and opportunity for swine feeding 12. Precision feeding: The innovative approaches in swine nutrition to boost production 13. Thermal stress management in pigs 14. Physiology of reproduction in pigs 15. Genetics of pig reproduction 16. Management of boars and semen collection 17. Semen processing and preservation 18. Semen evaluation methods 19. Artificial Insemination in pigs 20. Procedure for Artificial Insemination in pigs 21. Care and management of gilts 22. Method of estrus detection in pigs 23. Control of estrus and ovarian activity in sows 24. Pregnancy and farrowing management 25. Farrowing in swine 26. Dystocia in swine 27. Ultrasonography in sow reproduction 28. Management of seasonal infertility and anestrus 29. Advanced reproductive biotechnology for improving pig production 30. Common bacterial diseases of pigs and their management 31. Emerging transboundary and zoonotic viral diseases of pigs 32. Infectious reproductive diseases in pigs 33. Non infectious diseases of pigs 34. Parasitic and protozoal diseases of pigs and their management 35. Dermal diseases of pigs 36. Causes and management of piglet diarrhoea of infectious origin 37. Neonatal mortality in pigs and its management 38. Postmortem examination of pigs for diagnosis of disease 39. Collection, preservation and transportation of clinical samples for laboratory diagnosis 40. Molecular techniques for the diagnosis of infectious diseases of swine 41. Pork sector in India 42. Standard pork cuts and their fabrication procedure 43. Nutritional facts of pork 44. Pig slaughter house planning 45. Requirements for setting up of a pig abattoir 46. Steps in hygienic pig slaughter operations 47. Evaluation criteria for pig carcasses 48. Pork processing 49. Value addition of pork 50. Selection of nonmeat ingredients for processing 51. Seasonings used in meat processing 52. Cooking methods for meat products 53. Preservation methods for meat and meat products 54. Meat processing technologies for small scale entrepreneurs 55. Production of shelf stable readytoeat pork products using retort processing technology 56. Packaging methods for meat products 57. Labeling of meat products 58. Safety standards and legislations in meat industry 59. General guidelines followed by the pork importing countries as control measures 60. Tentative export verification program for pork 61. Economics of pig slaughter and value addition to pork 62. Marketing channel of pigs and pork in North Eastern Region 63. Cleaner production practices for sustainable meat processing 64. Collection and utilization of pig byproducts 65. Effective utilization of coproducts from pig slaughter operations 66. Method for disposal of waste generated from pig slaughterhouse