DEPARTMENT OF LIVESTOCK PRODUCT TECHNOLOGY

 The Department covers the teaching of hygienic processing and value addition of meat and milk products and offers 6 Credit Hour Courses spread in two academic years (3 Semesters) to the B.V.Sc. & A.H. students during the third and fourth year of the degree programmes and supporting postgraduate (M.V.Sc.) courses. The Departments is undertaking research on value addition on meat and milk products.