SECTION-I: TRADITIONAL METHODS IN SEAFOOD PRESERVATION 
1. Innovative Chilling Strategies for Seafood Preservation: Insights into Icen Types and Transportation 
2. Advanced Freezing Technologies for Enhanced Fish Preservation and Quality Optimization

SECTION-II: EMERGING NON-THERMAL PRESERVATION TECHNOLOGIES
3. Gamma Irradiation for Seafood Quality and Preservation
4. Ultraviolet Radiation: Advanced Technology for Seafood Processing and Preservation 
5. Recent Progress and Future Trends in the Application Plasma-Activated Water for Seafood Safety and Quality 

SECTION-III: INNOVATIONS IN SEAFOOD PROCESSING AND PACKAGING 
6. Innovations in Seafood Packaging: Emerging Technologies and Their Impact on Quality and Shelf Life 
7. Freeze Drying: The Science and Art of Preserving Food
8. 3D Food Printing: Advances and Application in Seafood Processing 
9. Seafood and Their By-Products as Potential Nutraceuticals: From Waste to Wellness 
10. Green Technologies for Intensifying the Valorization of Seafood By- Products: Scope and Innovations in Developing High-Value Marine
Nutraceuticals