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.