Course offered with credit hours and course code

Research activities

a. Student research

b. Other research activities if any:

• Process optimization for quality and storage life enhancement of Sorpotel using Finger Millet
• Effect of Turmeric and Aloe Vera Extract on Shelf-Life of Goat and Buffalo Admixture Milk Paneer during Refrigeration Storage

• Effect of Mushroom Extract on Storage Stability of Chevon Nuggets at Refrigerated Temperature
• Quality evaluation of Goat and Buffalo Milk Sandesh Prepared with Addition of Mint Powder

Extension activities

The farmers and trainees of different areas working in the field of food industry particularly foods of animal origin are facilitated on different processing techniques, possibilities of product developments and quality control. Farmers on different platforms of extension activities are explained on value addition, processing techniques and quality control measures. The marketing possibilities and enhancement of farmer’s income in limited resources is also the centre of departmental activities.  

a.   Training organised

• Six days training programme on clean milk production and value addition in milk and milk products was organized from March 2-7, 2020
• Fourteen days training for faculty/field veterinarians/industry persons on “New Age Technologies for animal production and Veterinary Practices” was organized from November 21 to December 4, 2022

b.   Lecture delivered

Faculty members are regularly delivering lectures in training programs organized in the college under different scheme. They also deliver lectures in Kisan Mela organized by University and Animal Husbandry department of Uttar Pradesh 

Other activities:

    Conferences/Seminars:

1. Organized 10th Conference of Indian Meat Science Association (IMSACON-X) and International Symposium on “Holistic approach to the meat food quality & safety in continuum from farm to fork” during 25-27 November, 2021 at SVPUAT, Meerut, Uttar Pradesh, India.
2. One day seminar cum brain storming session on “Future Prospects and Avenues to the Veterinary Students” on 28 March, 2022 under ICAR-IG-NAHEP at SVPUAT, Meerut, Uttar Pradesh, India.

Workshops

• Workshop for Postgraduate master and doctoral students and Faculty on “Entrepreneurship Development” under ICAR-IG-NAHEP at SVPUAT, Meerut, Uttar Pradesh, India.

• A series of four workshops on “Effective Online Curriculum Delivery”, “Tools and Methods for online teaching and evaluation”, “Promoting Gender Equality in Animal Husbandry Sector” & Stress Management at Workplace”  from 22-25 March, 2021 sponsored by ICAR-IG-NAHEP at SVPUAT, Meerut, Uttar Pradesh, India.

Existing facilities

• Technology for value addition in livestock products
• Technology for development of functional livestock products
• Quality control testing of livestock products
• Technology for animal origin by-products processing and efficient utilization 
• Consultancy to the livestock owners related to livestock products processing and quality control

Gallery:

Publications (Original research article, Review article in APA format)

1. Verma, S., Verma, A.K., Umaraw, P., Singh, V. P., Vihan, V. & Singh, C. (2022). Development and Evaluation of Quality Characteristics of Meat Nuggets Prepared with Inclusion of Nelumbo nucifera Root Powder. Journal of Animal Research, 12 (2): 205-214.
2. Umaraw, P., Verma, A. K., Singh, V. P., & Fahim, A. (2022). Effect of turmeric and Aloe Vera extract on shelf-life of goat and buffalo admixture milk paneer during refrigeration storage. Foods, 11(23): 3870.
3. Singh, V.P., Verma, A.K., Umaraw, P., Roy, D. & Rawat, S. (2021). Quality and storage life of sorpotel using finger millet. The Indian Journal of Small Ruminants, 27(1): 100-104.
4. Verma, A.K., Umaraw, P., Singh, V.P., Kumar, P., Mehta, N. & Kumar, D. (2021). Advantages of high pressure processing. Fleischwirtschaft International, 2: 66-70.
5. Umaraw, P., Verma, A.K., Singh, V.P. & Kumar, P. (2021). Organic meat and its relevance. Fleischwirtschaft International, (2): 30-31.
6. Umaraw, P., Munekatab Paulo, E.S.,. Verma, A. K, Barbac Francisco, J., Singh, V.P., Kumar, P. & Lorenzob José, M. (2020). Edible films/coating with tailored properties for active packaging of meat, fish and derived products. Trends in Food Science & Technology, 98: 10–24.
7. Verma, A.K., Umawaw, P., Singh,V.P. & Pavan Kumar (2020). Primary poultry processing. Fleischwirtschaft International, 1: 34-42.
8. Jitendra, P., Khan, A., Singh,V.P., Singh, V. & Mandil, R. (2019). Farmers Perception about Constraints during Kisan Mela. The Pharma Innovation, 8 (9): 241-243.
9. Pratap, J., Khan, A., Mandil R., Singh, V. & Singh, V.P. (2019).  Level of satisfaction among farmers attending Kisan Mela. International Journal of Current Microbiology and Applied Sciences, 8(11): 227-234.  
10. Umaraw, P., Verma, A.K., Singh, V.P. & Kumar P. (2019). Natural biopreservatives are trending: The modern preservatives are of microbiological or animal origin and lead to minimal processing. Fleischwirtschaft International, 1: 44-53.
11. Verma, A.K., Umaraw, P., Prajapati, A., Kumar, P., Singh, V.P. & Mehta, N. (2019). Tender meat attracts consumers. Fleischwirtschaft International, 3: 36-43.
12. Verma, A. K., Umaraw, P., Kumar, P., Singh, V.P. & Kumar, D (2018). Prospect and challenges of functional meat products: a review of functional ingredients in the global meat industry  Fleischwirtschaft, 98 (9): 95-106.