top

Gadvasu

Guru Angad Dev Veterinary And Animal Sciences University
ਗੁਰੂ ਅੰਗਦ ਦੇਵ ਵੈਟਨਰੀ ਐਂਡ ਐਨੀਮਲ ਸਾਇੰਸਜ਼ ਯੂਨੀਵਰਸਿਟੀ

You are viewing:       Admission   undergraduate   Colleges & Institutes

College of Veterinary Science

LIVESTOCK-PRODUCTS-TECHNOLOGY
LIVESTOCK-PRODUCTS-TECHNOLOGY
Sr.No. Title of the Project Objectives Investigator(s) Budget (Rs.) Funding Agency
1 C(a) :LPT-1 / Studies on the utilization and popularization of processed meat products prepared from buffaloes and other species (Old:NPV-44) Development of processing technologies for processed meat products from buffalo meat and other species PI: Dr M.K. Chatli
Co-PI: J. Sahoo, Pavan Kumar, Nitin Mehta
Contd. Punjab State Government
2 B: LPT-1 / Strengthening of Department of Livestock Products Technology for value addition to Livestock Products (Old: NPV-65)” Technically trained Human Resource Development both under graduate and post graduate students PI: Dr. M.K. Chatli
Co-PI: Dr. Pavan Kumar, Dr. Nitin Mehta
Contd. Punjab State Government
3 B-1: DPGS-1 / Strengthening and Development of Agricultural University (Old: ICAR-1) Strengthening of facilities in the department PI: Dr. M.K. Chatli,
Co-PI: Dr. Pavan Kumar, Dr. Nitin Mehta
Contd. ICAR
4. “Establishment of Instructional Poultry Processing Unit and Poultry Products Manufacturing Unit (Misc. 3) To impart hands-on-training to B.V.Sc. & A.H. and M.V.Sc. students for developing confidence in them regarding processing of poultry to produce ready-to-cook carcasses and to manufacture value added poultry meat products.

To upgrade skills of the personnel including butchers and workers engaged in production of poultry and poultry products indigenously without scientific back up by holding frequent training programmes

To develop manpower in quality control and assurance programme
PI: Dr J. Sahoo
Co-PI: Dr. D.K.Sharma Dr. M.K.Chatli
Rs 38.67 lakhs Ministry of Food Processing Industries
5. Processing of Turkey meat into value added meat products and popularization thereof To determine the quality characteristics of turkey meat and comparative evaluation with other meat species.

To standardize the formulations and processing technologies for the development of various turkey meat products.

To formulate the turkey meat blended meat products and to work out the cost of production of these products.

To standardize the packaging materials and methods for the packaging of developed turkey meat products
PI: Dr J. Sahoo
CO-PI: Dr. D.K, Sharma Dr. M.K. Chatli
Rs 7.5 lakhs Punjab State Livestock Development Board
6. LPT/Development and sale of value added meat products for income generation (RF-8) To standardize the processing technologies and marketing of for value added products PI: Dr. M.K. Chatli
CO-PI:Dr. J. Sahoo, Dr. Pavan Kumar, Dr. Nitin Mehta
Rs 8.5 lakhs GADVASU, Ludhiana
7. Development and Dissemination of need based cost effective Technologies to Promote Livestock and Fish Production in Punjab, Sub-Title, Studies on Development and Storage of Meat Products without and with minimum Refrigeration, RKVY C-2 (Old Misc:12) To develop nutritionally superior hurdle technology meat products

To develop organoleptically superior hurdle technology meat products

To study microbial stability and safety of hurdle technology meat products during storage conditions.

To develop suitable packaging methods for the hurdle technology meat products.

To popularize these products by conducting trainings and mass media communication
PI: Dr. J. Sahoo
Co-PI: D.K. Sharma, Dr. M.K. Chatli, Dr. A.K. Biswas
Rs 32.80 lakhs Rashtriya KrishiVikas Yojna
8 C(d)DR-1 / Development and Dissemination of need based cost effective Technologies to Promote Livestock and Fish Production in Punjab, Sub Title Processing of milk into different value added products (including Mozzarella Cheese) for better economic returns, RKVY C-1 (old Misc:12) Standardization of the technologies for the processing of milk into various functional milk based beverages and mozzarella cheese and their quality evaluation

Strategies to develop low-cost preservation technologies for preservation of milk and milk products.

Establishment of culture bank for the benefit of the small entrepreneurs.

Transfer of the developed technologies to the end users for their economic benefits
PI: Dr. M.K. Chatli

Co-PI: Dr. J. Sahoo, Dr. A.K. Biswas, Dr. S.Siva Kumar
Rs 32.46 lakhs Rashtriya KrishiVikas Yojna
9 C(d)DR-2 / “Enhancing Livestock Production in Punjab through Need-based Research and Development Activities”, Sub-title, Processing of Buffaloes milk into Mozzarella Cheese for Better Economic and Health Benefits, RKVY C-3 (Old Misc: 19) Standardization of technologies for the manufacture of Mozzarella cheese using different sources of rennet.

Standardization of the technologies for the processing of health oriented ‘functional’ mozzarella cheese and their quality evaluation

Strategies to develop low-cost preservation & packaging technologies for preservation of Buffalo mozzarella cheese

Transfer of the developed technologies to the end users for their economic benefits
PI: Dr. M.K. Chatli

Co-PI: Dr. J. Sahoo, Dr. A.K. Biswas
Rs 27.46 lakhs Rashtriya Krishi Vikas Yojna
10 C(d)DR-2 / “Enhancing Livestock Production in Punjab through Need-based Research and Development Activities”, Sub-title, Development of suitable module for sustainable Processing and Marketing of Meat and Meat Products to Increase Employment and Income Generation in Punjab State RKVY C-4 (Old Misc: 19) To develop protocols for scientific slaughter of meat animals for production of wholesome meat

To develop cost effective technologies for the utilization of slaughterhouse byproducts keeping in view of controlling environmental pollution.

To develop the processing technologies of the different emulsion based and restructured meat products and to develop extended shelf-life meat products by modified atmosphere packaging technology.

Transfer of technologies to the farmers by conducting trainings and mass media communication.

PI: Dr. J. Sahoo

Co-PI: Dr. M.K. Chatli,
Rs 44.50 lakhs Rashtriya KrishiVikas Yojna
11 Experiential Learning Programme: Development, storage and marketing of value-added meat products. (ICAR-22) To induct hands-on-training for B.V.Sc. &A.H. students to prepare value added meat products

To train the students for handling and marketing of value added products to inculcate entepreneurship and self employement
PI: Dr. J. Sahoo

Co-PI: Dr. M.K. Chatli, Dr. A.K. Biswas
Rs 78.20 lakhs ICAR
12 Novel bioactive edible films for extending shelf-life of meat based products (Under Research and development scheme) To develop edible antimicrobial films based on natural matrix material.

To elucidate the efficacy of developed edible films for the prolongation of shelf life of meat and meat products.
PI: Dr. M.K. Chatli

Co-PI: Dr. J. Sahoo, Dr. A.K. Arora
Rs 66.42 lakhs Ministry of Food Processing Industries (MFPI)