1. INTRODUCTION: ADVANCES IN FOOD PROCESSING AND PRESERVATION
2. FOOD DRYING 
3. TECHNOLOGY OF FOOD SMOKING 
4. TECHNOLOGY OF FOOD FREEZING 
5. FOOD CANNING 
6. RETORT POUCH PROCESSING 
7. PRESERVATION OF FOOD BY RADIATION 
8. EMERGING TECHNOLOGIES IN FOOD PROCESSING 
9. EMULSIONS 
10. TECHNOLOGY OF FERMENTATION AND FERMENTED FOODS 
11. SAUCES 
12. MEAT PROCESSING 
13. POULTRY PROCESSING 
14. FERMENTED MILK PRODUCTS 
15. CEREAL PROCESSING TECHNOLOGY 
16. EXTRACTION AND PROCESSING OF EDIBLE VEGETABLE OILS 
17. FRUIT AND VEGETABLE PROCESSING TECHNOLOGY 
18. BAKING TECHNOLOGY 
19. FLAVOUR COMPONENTS OF SPICES: THEIR QUANTIFICATION AND APPLICATIONS
20. AUTOXIDATION AND ANTIOXIDANTS 
21. FOOD PRESERVATIVES 
22. MICRONUTRIENTS AND VITAMINS 
23. RESINS AND GUMS 
24. SWEETENERS 
25. FOOD FLAVORS 
26. FOOD COLOURS 
27. ROLE OF ENZYMES IN FOOD PROCESSING 
28. NUTRACEUTICALS, FUNCTIONAL FOODS AND FOOD SUPPLEMENTS ASNOVEL THERAPEUTIC APPROACH IN PREVENTING DIET: RELATED DISEASES
29. BIOTOXINS IN FOOD AND FISHES 
30. FOOD SAFETY AND QUALITY 633
31. FOOD HAZARDS AND THEIR MANAGEMENT SYSTEMS