Livestock Product Technology

Infrastructure:

Almost all basic Laboratory Equipments for meat processing; Food Texture Analyser; Bowl Chopper; Sausage stuffer; Smoke Unit; Meat mincer; Meat slicer etc.

Teaching Activities:

B.V.Sc. & A.H. Programme
AS per MSVE Regulations-2008 (6 Credit Hrs.)
M.V.Sc.  Programme
As per ICAR Revised Postgraduate Course Curricula-2009 (60 Credit Hrs.)

Research Priorities:

  • Value added and functional meat / milk products
  • Shelf stable meat products
  • Traditional meat products

Research activities :

  • Quality and cost of milk available to the consumers of Aizawl. (P.I.- Dr. P. Prabhakaran; IRP/Completed)
  • Development of functional chicken nuggets and patties incorporated with French bean and chick-pea flour and its quality evaluation. (P.I.-Dr. (Mrs) Pragati Hazarika; IRP/ongoing)

Extension & Other Activities:

  • Demonstration to farmers about scientific slaughter techniques and value addition of meat products.
  • Participation in animal health camps
  • Published leaflets to distribute among the farmers during any camp, fair or trainings organized by the Institute.
  • Every year students are trained in “Entrepreneurship Training Programme”  for further processing of meat in order to develop entrepreneur skills in future.