1. Fish Processing and Preservation 
2. Biochemistry 
3. Microbiology
4. Nutrition in Bacteria
5. Food Poisoning 
6. Bacteria of Sanitary Significance
7. Chemical Composition of Fish and Shell fish 
8. Fish in Human Diet - Prelude 
9. Fish Spoilage 
10. Fish Handling on Board of Vessels/ on Shore)
11. Principles of Mechanical Refrigeration 
12. Refrigeration Effect 
13. Evaporators - Definition
14. Condensers 
15. Compressors 
16. Refrigeration Piping Materials
17. Refrigerants 
18. Fish Preservation by Icing 
19. Production of Ice and its Variety 
20. Freezing of Fish – Prelude 
21. Processing/ Freezing of Fish on Board and on Shore
22. Physio-Chemical Changes in Fish during Freezing 
23. Canning of Fish - Definition - History
24. Fishery Bye-products
25. Value Addition by Diversified Fisheries Products 
26. Fish Curing Methods - Prelude – History of Fish Curing
27. Dry-curing/ Drying of Fish 
28. Salt-curing/ Salting of Fish 
29. Smoke Curing/ Smoking of Fish 
30. Pickling/ Acid Curing 
31. Irradiation of Fish and Fisheries Products
32. Packaging and Packaging Materials for Fish and Fishery Products
33. Hygiene and Sanitation in Fishing Industry 
34. Quality Control and Quality Assurance