1. Biochemical Composition of Fish 
2. Freshness Quality of Fish 
3. Microbiology of Fish and Shellfish 
4. Fish Curing Methods
5. Fish Drying Methods 
6. Fish Smoking Process
7. Freezing Preservation of Fish 
8. Method of Fish Canning 
9. Fishery Byproducts 
10. Value Added Fishery Products 
11. Packaging of Fishery Products 
12. Assessment of Quality by Chemical Methods
13. Quality Control in Fish and Fishery Products