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1 Postharvest technology of vegetable crops: academics, research and employment opportunities in India
2 Present status and future prospects of food and vegetable preservation industry in India
3 Principles, methods and history of food preservation
4 Primary and minimal processing in food and vegetable processing industry
5 Value addition concept
6 Sensory evaluation of fresh, processed food and vegetable product
7 Labelling and labelling acts for food and vegetable products
8 Nutritional labelling for food and vegetable products
9 Role of microbes in food and vegetable preservation
10 Spoilage of food and vegetable products: factors, characteristics and storage condition
11 Food poisoning and its control measures
12 Processing, raw materials for processing and processing equipment
13 Establishment of processing industry
14 By-product utilization and waste management of vegetable processing industry
15 Investment analysis
16 Good manufacturing and hygienic practices in food/vegetable processing center
17 Total quality management in food/vegetable processing sector
18 Food standards
19 Food laws and regulation
20 FPO license
21 Quality assurance and quality control
22 Food safety
23 Importance of hygiene and plant sanitation 
24 Cleaning and sanitation in food processing industry
25 Codex Alimentarius Commission (CAC) and International Organization for Standardization (ISO)
26 HACCP: Hazard Analysis and Critical Control Point