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About Division


Visualizing the importance of livestock products viz: meat and milk, the Division of Livestock Products Technology(LPT) was established in 1975 to conduct research in the frontier areas of meat and milk science and to develop human resource to match the growing livestock products based industry. The Division is playing a unique role in development of livestock products based industries in the country. At a time when enormous global opportunities have emerged for export of livestock products, the Division of LPT is acting as a nodal agency in catalysing the growth in this sector. During these four decades, concerted efforts and pragmatic approach of scientists of this division has resulted in development of a number of new technologies for meat and milk production, processing and byproducts utilization. A well equipped Pilot Plant and Pasteurization Plant have been established with state of art meat and milk processing machines.

The research and teaching activities of the division are categorized under following laboratories:

  • Fresh Meat Technology
  • Meat Products Technology
  • Meat Byproducts Technology
  • Microbiology and Quality Control
  • Packaging and Sensory Evaluation of Livestock Products
  • Milk and Milk Products Technology.

The division is also providing services and support to several other divisions of the Institute. The service sections of the division are:

  • Experimental Abattoir
  • Hides & Skins Section
  • Carcass Utilization Plant
  • Dairy Technology Section

The Division of LPT is shouldering the responsibility to generate requisite manpower for research, teaching and industry by offering Master and Doctoral programmes in Livestock Product Technology discipline and National Diploma Course in Meat and Meat Products. So far 99 M.V.Sc. and 55 Ph.D. scholars have obtained the degrees and 4 of them were also awarded with the Jawaharal Nehru Award for outstanding post-graduate research. Short term courses and National Seminars in different areas have also been organized for meat personnel and entrepreneurs.

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