College of Veterinary & Animal Sciences · Department
Department of Livestock Products Technology was established in the year 1996 and has set out the following vision for itself.
"Leveraging Proficiency in Science and Technology through Innovation, Contract Research and Consultancy Services to Become Partner of Progress with Milk, Meat and Egg Industries by Active Symbiotic Interaction with Stakeholders (Industry and Producers)"
The department is engaged in teaching, research and extension related to post harvest technology aspect of animal products viz. milk processing, meat processing, poultry processing and animal by-products processing.
The department offers undergraduate courses leading to the degrees B.V.Sc and A.H, B.Tech (Food Technology) and B. Tech (Biotechnology); courses leading to Diploma in Veterinary Pharmacy; postgraduate courses leading to the degrees M.V.Sc (Livestock Products Technology) and Ph.D. (Livestock Products Technology) and part time courses of Indira Gandhi National Open University leading to Diploma in Milk Technology, Diploma in Meat Technology and Diploma in Food Safety Management.
Since inception, the department has contributed significantly in terms of generating scientific man power through under graduate and post graduate teaching, research and contributed to university extension activities and services by providing training to farmers, unemployed youth and women for self-employment through value addition of livestock products; International Exchange Programme for French Diploma students and biannual farmers’ fair. In total 47 M.V.Sc. and 3 Ph.D students have successfully completed their degree and currently one MVSc student and one PhD student are pursuing their post graduate courses and research. Many passed out students are employed in Pvt. Sector Meat Processing units, faculty in Veterinary Colleges and State Government Animal Husbandry Departments, State Civil Services and Public Sector Bank.
The infrastructure of the department includes meat processing laboratory, milk processing laboratory, Entrepreneurship Training Unit in value addition of meat and poultry and quality control laboratory.
Honourable Chief Minister, Uttarakhand, Shri Pushkar Singh Dhami ji tasting Mandua-lassi (Finger millet lassi) and Mandua-burfi (Finger millet burfi)
Faculty and Staff of Dept. of LPT showcasing millet based composite dairy products during 17th Agricultural Science Congress, Pantnagar
The department has modern infrastructure to conduct practical classes for the above under graduate and post graduate courses. To prosecute post graduate research following infrastructural facilities are available-
List of equipments:
Ice-cream Plant
Analytical and Quality Control Laboratory
Meat Processing Laboratory
Milk Condenser
Kulfi freezer
Milk Technology Laboratory
Entrepreneurship Training Unit
The department offers extension services to the University in training farmers, women development programmes like REAP and entrepreneurial training for B.V.Sc internship students in milk and meat processing and regularly participates in University Farmers Fair held in the months of March and October every year. It regularly prepare milk and meat products for sale that includes ice-cream, kulfi, chicken nuggets, chicken patties, chicken pickle, chicken samosas etc.
| S.No. | Student Name | ID. No. | Year of Admission | Advisor Name | Thesis Title (Tentative) |
|---|---|---|---|---|---|
| Detailed Information of P.G. Students | |||||
| 1. | Dr. Shivesh Singh Sengar | 62810 | 2024-25 | Dr. Praneeta Singh | Development and quality evaluation of millet containing fermented dairy beverages |
| Detailed Information of P.G. Students | |||||
| 1. | Dr. Keerthan S. | 64693 | 2025-26 | Dr. P. Prabhakaran | To be decided |
| Detailed Information of Ph.D. Students | |||||
| 1. | Ms. Deepshikha Singh | 44669 | 2020 | Dr. Anita | Efficacy of edible coating incorporated with herbal extract for preserving functional chicken patties |
| Detailed Information of P.G. Students | |||||
| 1. | Ms. Priyanka Pandey | 56753 | 2020 | Dr. P. Prabhakaran | Effect of unripe banana flour and unripe jackfruit flour as texturizing agent of qualities of patties formulated with proteolyzed chicken skin protein concentrate |
