Livestock Products Technology, Mhow

Brief History

Department of Livestock Products Technology at Mhow was come into existence in the year of 2005 following the order for the creation of three new department by the animal husbandry Government of M.P. Ballabh Bhavan, Bhopal vide order no. 2-17/2005/35 dated 24-09-2005 endorsed by the registrar JNKVV, Jabalpur (Endat. No. Acad/II/A/13/2177 dated 10-11-2005. Further Dr. Dr J P. Singh was appointed as I/C department to look after of the work of the department vide Dean Order no. Endt/No.1352/PS-I/05 dated 18/01/2006
Further, Dr Narendra Nayak has been working as I/C Department since April, 2015. The Department has started Post graduate programme since 2016-17. Currently the department also has one external project funded by MPCOST, Bhopal.

Objectives of the Department

  • To develop human resources for livestock products and by-products handling, processing, quality control, packaging and marketing for private and government sector by educating U.G. & P.G. students in respective area
  • To develop entrepreneurship among the youth mainly of Madhya Pradesh for self-employment in the area of egg, meat, milk etc. processing for products preparation.
  • To educate the farmers through extension media for various animals products development to enhance their economic status.
  • To conduct researches on need based problems in the area of Livestock Products Technology and dissipate their findings through lab. to land programme.

Thrust Areas of Research

  • Development of interactive teaching aids using multimedia tools for better understanding of the subject.
  • More emphasis would be imparted hands-on practical training in processing, packaging and product development given to the students using available infrastructure with special focus on traditional products.
  • Development of shelf stable and functional livestock value added as well as functional products using indigenous animals.
  • To organize training programmes for rural farmers and small entrepreneurs

Education

Undergraduate- The department offers course for UG students under MSVE 2016 guideline in the second year of the B.V.Sc as below:-

S.No. Code of Course Name of Course Credit Hrs
1. LPT, Unit-1 Milk and milk products technology -
2. LPT, Unit-2 Wool science -
3. LPT, Unit-3 Abattoir practices and animal byproducts technology -
4. LPT, Unit-4 Meat science -

Postgraduate
S.No. Code of Course Name of Course Credit Hrs Semester
1. LPT 601* Abattoir Practices and Meat Plant Operations 2+1 I
2. LPT 602* Fresh Meat Technology 1+1 I
3. LPT 603* Processing and Preservation of Meat 2+1 I
4. LPT 604* Processing of Milk and Milk Products 1+1 I
5. LPT 605* Packaging and Marketing of Livestock Products 1+1 II
6. LPT 606* Microbiology and Quality Control of Livestock Products 1+1 II
7. LPT 607* Slaughterhouse By-products Technology 1+1 II
8. LPT 608 In-Plant Training 0+2 I
9. LPT 609 Egg and Egg Products Technology 1+1 II
10. LPT 610 Market Milk Processing and Dairy Plant Practices 1+1 I
11. LPT 611 Processing and Marketing of Wool 1+1 II
12. LPT 612 Biotechnology of Foods of Animal Origin 1+1 II
13. LPT 613 Fish and Fish Products Technology 1+1 II
14. LPT 691 Doctoral Seminar 1+0 I/II
15. LPT 699 Doctoral Research 30 I/II
*Core courses

Ph.D.
S.No. Code of Course Name of Course Credit Hrs Semester
1. LPT 701* Modern Abattoir Practices and Animal By-Products Technology 1+1 I
2. LPT 702* Advances in Meat Production and Fresh Meat Technology 1+1 I
3. LPT 703* Developments in Processed Meat Technology 1+1 I
4. LPT 704* Current Trends in Processing of Milk And Milk Products 1+1 II
5. LPT 705 Biotechnological Techniques and Quality Control of Livestock Products 1+1 II
6. LPT 706 Ethnic and Organic Meat and Milk Products 1+1 I
7. LPT 707 Industrial and Entrepreneurial Training 0+2 I
8. LPT 708 Current Trends in Disposal and Utilization of Waste From Meat and Dairy Industry 1+1 II
9. LPT 709 Advances in Egg and Egg Products Technology 1+1 II
10. LPT 791 Seminar I 1+0 I/II
11. LPT 792 Seminar II 1+0 I/II
12. LPT 799 Research 75 I/II
*Core courses

Research

Salient Achievements

  • Consumption pattern of Kadaknath chicken meat in Malwa region and awareness about value added meat as well as Kadaknath meat products have been identified.
  • Low fat substitute for the development of low fat Kadaknath meat products have identified and standardized.
  • The formulation for the development of low fat Kadaknath meat patties was standardized.
  • The methodology and formulation of Kadaknath meat cookie was standardized.

Technology developed

  • Development of Technology for the Preparation of Kadaknath Meat Cookies
  • Development of low fat Kadaknath meat patties.
  • Development of fiber enriched Kadaknath meat patties

Ongoing research projects

S.No. Project Title PI/Co-PI Funding agency/ Budget
1. Title of the project: Use of traditional ingredients to improve the functional value of meat products developed from Kadaknath. Dr. Narendra Nayak/Dr. M. K. Mehta Madhya Pradesh Council of Science and Technology/Rs. 8,60,000/-

Completed research project: NIL

Extension Education

  • Training to farmers and entrepreneurs for the development of value added milk and meat products.

Publications

  • Nayak, N.K. and V. Pathak (2016). Development and quality assessment of carrageenan incorporated low fat chevon patties. J Food Sci Technol :DOI 10.1007/s13197-016-2322-9.
  • Nayak, N.K. and V. Pathak (2017). Development of low fat chevon patties using poppy seed as fat replacer. Indian Journal of Small Ruminants. 23(2): 236-239.
  • Nayak, N.K. and V. Pathak (2017). Effect of Plum Puree on Quality Characteristics and Sensory Attributes of Functional Chevon Patties. Journal of Animal Research 1(1):1-4.
  • Uikey S., Nayak N.K.*, Mehta M.K., Chhabra D. and Chauhan L (2018): Storage stability of high fibre: low fat kadaknath chicken nuggets under refrigeration International Journal of Microbiology Research 10, (10):1382-1386.
  • Nayak, N.K. and V. Pathak (2018) Development of low-fat chevon patties using sago flour as fat replacer. Indian Journal of Small Ruminants 24(2):329-333.
  • Nayak, N.K. and V. Pathak (2018) Quality and sensory attributes of noni incorporated low fat low sodium functional chevon patties. Journal of Animal Research 8(3) :487-495.
  • Nayak, N.K., V. Pathak, V. Goswami, M and Bharti, S.K (2019): Shelf Life Assessment of Functional (Antioxidant Added Low Fat-Low Sodium) Chevon Patties under Refrigeration. Int.J.Curr.Microbiol.App.Sci. 8(06): 875-889.
  • Badole, Sunil, Nayak N.K, Mehta M.K. and Aich Ranjeet (2019): Storage Stability of Functional Kadaknath Chicken Patties under Vacuum Packaging. Int.J.Curr.Microbiol.App.Sci. 8(11): 2585-2593.
  • Yadav, D V S, Nanavati, S. Nayak, N.K., Tomar, SS and Jamra M S (2019) : Effect of different flooring condition on growth performance and disease incidence preweaned Friswal calves. Indian Journal of Animal Production and Management 35(1-2)14-18.
  • Uikey Subham and Nayak, Narendra (2020): Development and quality Assessment of fiber enriched nuggets of Kadaknath chicken. Journal of Meat Science 14, (1-2):36-40.

Facilities Available

- Quality analysis of Milk and meat

Services Offered

  • Consultancy services for products development and quality control of Livestock produce to establish milk and meat processing unit.
  • Quality analysis of milk and meat products

Faculty:


S.N. Name Designation Qualification
1. Dr. Narendra K Nayak Professor & Head Ph.D.
2. Dr. Pranav Chauhan Assistant Professor Ph.D.
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