LIVESTOCK PRODUCT TECHNOLOGY

Department of Livestock Products Technology is one of the major Departments in BVSc & AH course curriculum.  As per VCI (MSVE 2016) the department is handling the course Livestock Products Technology comprising of Unit I: Milk and Milk Products Technology, Unit II : Wool technology Unit III: Abattoir practices and animal by-products technology and Unit IV: Meat Science for 3rd year professional students of BVSc & AH. The Department was completed two university funded research project entitled “Studies on the effect of curing and combinations of flour on quality of enrobed chicken” and “Development of enrobed chhana balls with incorporation of different levels of spice mix” and one infrastructure project entitled “Upgrading the facilities in the area of meat processing including establishment of mini abattoir and quality control” funded by MoFPI, National Mission On Food Processing (NMFP). The Department is also involved in various extension activities conducted both at College and University level.