· Food quality and safe food handling
1. Sorting and grading of local raw farm produce
2. Minimal processing of local farm produce
3. Food Hygiene
4. HACCPs for pack houses
5. Transportation of farm produce
6. Food storage facilities
7. Post-harvest losses

· Street foods

1. What comprise street foods?
2. Are street foods wholesome?
3. Location of street foods
4. Handling and serving of street foods, including water supplies and waste disposal
5. Food quality and safety training for street food vendors
6. Disposing of street food packages
7. Food-borne illnesses: its origin and how it can be avoided

· Potable water
1. Water treatment (Industrial and domestic)
2. Production of bottled and sachet water
3. Water for preparing ready-to-eat street foods
4. Water from farm irrigation
5. Water for industrial use
· Food contaminants
1. Contaminants in local ground spices
2. Contaminants in fish and fish products
3. Contaminants in drinking water
4. Contaminants in milk and milk products
5. Contaminated fruits and vegetables
6. Contaminated meat and meat products

· Food additives
1. Fortification of foods
2. Additives in beverages
3. Additives in confectionery products
4. Food preservation

· Animal care and health
1. Animal rearing (small & large scale)
2. Viral and bacterial infections
3. Zoonosis