Contents: 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