RAJIV GANDHI INSTITUTE OF VETERINARY EDUCATION AND RESEARCH

(Formerly Rajiv Gandhi College of Veterinary and Animal Sciences)
Government of Puducherry Institution - Affiliated to Pondicherry University
NAAC "B+" Grade Accreditation | UGC 2(f) & 12(B) Status | +0413 2271671 | office@river.edu.in

RAJIV GANDHI INSTITUTE OF VETERINARY EDUCATION AND RESEARCH

(Formerly Rajiv Gandhi College of Veterinary and Animal Sciences)
Government of Puducherry Institution - Affiliated to Pondicherry University
NAAC "B+" Grade Accrediation | UGC 2(f) & 12(B) Status | +0413 2271671 | office@river.edu.in

Flash News

 
Dr. P.K. Mandal, M.V.Sc., Ph.D.
Professor & Head
 
 
Dr.S. Kasthuri, M.V.Sc.
Assistant Professor (On Contract)
 

COURSES OFFERED

1. B.V.Sc. & A.H. (MSVE 2016 Regulations)


LIVESTOCK PRODUCTS TECHNOLOGY-- Credit Hours: Theory: 2 Practical: 1


UnitTHEORYPRACTICAL
1 Milk and Milk Products Technology Milk and Milk Products Technology
2 Wool Science Wool Science
3 Abattoir Practices and Animal By-products Technology Abattoir Practices and Animal By-products Technology
4 Meat Science Meat Science

ANNUAL EXAMINATION

PapersUnitsMax. MarksWeightage
THEORY      
Paper - I 1 & 2 100 20
Paper - II 3 & 4 100 20
PRACTICAL      
Paper - I 1 & 2 100 20
Paper - II 3 & 4 100 20

2. M.V.Sc. (Livestock Products Technology)

FACILITIES

Laboratory for hygienic slaughter and processing of different meat animals and poultry which includes a semiautomatic poultry dressing unit with the capacity of 50-100 birds per hour.

Stunning, bleeding and other associated equipments for slaughter and dressing of other livestock viz. pig, sheep and goat are also available.

Modern meat processing facilities for the production of different cured & smoked, comminuted and restructured meat products are available which includes meat mincer, bowl chopper, sausage filler, curing vats, ham moulds, tumbling equipments and smoking unit.

Modern thermal processing facilities such as multiple cooking range, microwave oven etc. and the equipments for chemical and microbiological quality control of livestock products