Name of the Department: Livestock Products Technology

Brief Information about the Department: 

The Department of Livestock Products Technology is undertaking UG and PG studies on technologies related to processing of meat, milk, egg and animal byproducts. So far, 23 students have completed MVSc research successfully on topics related to fresh meat quality, proteomics, value added meat products namely chicken nuggets, sausages, patties, pork patties, pork sausages, Mithun meat products and shelf stable meat products etc. Development of low fat meat products was tried by using different meat and fat levels and by adding other ingredients to increase the fibre content of the meat products. Trials were conducted to develop value added egg products and were highly appreciated by the consumers especially chicken eggs enrobed with chicken meat emulsion. Quality control and shelf-life studies of the products kept at refrigeration and frozen storage are carried out in the Department. Apart from that the Department organizes training programs very frequently for the farmers, meat /milk processors & entrepreneurs on organic meat, meat processing and milk processing for encouraging the trainees to set up small scale meat processing plants. Moreover, the Department is engaged with further processing of meat/milk products and are available for sale in the college Sale Booth. 

List of Faculty:

1.      Dr Pragati Hazarika , PhD, Professor and Head

2.      Dr. Vandita Mishra, PhD, Assistant Professor 

3.      Dr. H. Lalawmpuii, PhD, Assistant Professor 

List of Non-Teaching Staff:

1.      Mr Vanlalfinga , FCLA

2.      Mrs Zomuanpuii, MTS 

Year of Starting MVSc Programme: 2011

Year of Starting PhD Programme: Not yet

No. of Passed out Students: MVSc: 24

                                                   PhD: NA

Facilities Available: 

Laboratories 

1.      Quality control Lab

2.      Meat processing lab 

3.      Milk processing lab 

4.      Sensory evaluation lab 

5.      Product preservation room 

6.      Product cooking room 

7.      Smoke unit 

8.      Mini slaughter Unit 

9.      Seminar room 

Equipments 

1.      Food texture analyser 

2.      UV/Vis Spectrophotometer 

3.      Bowl chopper 

4.      Hamburger forming machine 

5.      Meat mincer 

6.      Brine injector 

7.      Meat slicer 

8.      Portioning machine 

9.      Vacuum packaging machine 

10.  Box packaging machine 

11.  Distillation apparatus 

12.  Band saw

13.  Smoke unit 

14.  Hot air ovens 

15.  Incubators 

16.  Autoclave 

17.  pH meter 

18.  Cream separator 

19.  Sausage filler 

20.  Deep fridge 

21.  Laminar flow etc. 

Ongoing Projects: 1

From fermentation to fortification: Strategies for enhancing the nutritional profile, acceptability and marketing of Sa-um – Funded by DBT