1. Introduction 2. Potato origin and current production 3. Cell wall polysaccharides of potato 4. Structure of potato starch 5. Potato proteins 6. Potato Lipids 7. Vitamins, phytonutrients and minerals in potato 8.

Glycoalkaloids and calystegine alkaloids in potatoes 9. Potato starch and its modification 10. Coloured potatoes 11. Postharvest storage of potatoes 12. Organic potatoes 13. Modern techniques to detect potato flavour 14. Potato starch digestibility and glycemic Index 15. Thermal processing of potatoes 16.

Frozen and fried potato products 17. Potato flour and its food applications 18. Novel ways of potato processing 19. Textural characteristics of raw and cooked potatoes 20. Mechanism of oil uptake in French Fries 21. Acrylamide in potato products 22. Advanced analytical techniques for quality evaluation of potato and its products 23. Potato proteomics 24.

Potatoes and Human Health 25. Role of potato for life support in space 26. Genetic improvement/modification of potatoes. 27. Novel applications and next generation of healthy potato products 28. The role of potatoes in biomedical, pharmaceutical and fermentation applications 29. Potato industry by-products'/waste reduction and utilisation 30. Contribution of potatoes towards food security and sustainability (including during pandemics).