1. History of Canning 2. Containers used in Canning Process  3. Lacquer Coatings  4. Unit Operation of Canning  5. Machineries used in Canning Operation and Process. 6. Sources of Contamination and Control Measures 7. Principal Spoilage Organisms in Canned Foods  8. Principles of Thermal Processing 9. Spoilage in Canned Foods  10. Cut-out Test for Canned Fishery Products 11. Standard Specifications for Canned Fishery Products  12. Discolouration and Common Defects of Canned Seafood  13. Canning of Fish/Shell fish–Methods Followed  14. Retort Pouch Packaging