DMT : DIPLOMA IN MEAT TECHNOLOGY

Programme Type DIPLOMA
Mode Open Distance Learning
School School of Agriculture
Duration 1 Year
Medium ENGLISH HINDI
Specialization MEAT TECHNOLOGY
Description

This programme has been developed with the support of Ministry of Food Processing Industries, Govt. of India. The Diploma in Meat Technology aims for imparting basic knowledge and skills for quality production of meat and meat products. Development of human resource for industry is also part of it. Stress is on training of personnel for self employment and creating awareness and competency in the meat processing as well as poultry processing. The focus shall be to develop competencies in good slaughter practices, handling of meat on scientific lines, production of quality meat and meat products, and testing and quality control of meat and meat products. It also includes poultry processing. The knowledge imparted shall facilitate good manufacturing practices in the processing sector and hygiene. The target group includes: youth, workers/ technicians working in meat and poultry industry, small and medium entrepreneurs, poultry and meat processors in unorganized sector, personnel working in slaughter houses, processing plants, NGO functionaries/ trainers and farmers.
Prospective job opportunities for the pass outs of this programme include: animal procurement supervisor, meat processing technician, laboratory assistant, byproduct plant technician, poultry processing technician, technician in egg industry, meat and egg grader, packaging supervisor, technician in leather industry, marketing assistant, distribution assistant, store assistant and self entrepreneur as manufacturer, wholesaler, retailer and exporter of fresh meat, meat products and egg products, byproducts handler like leather producer, casing producer, blood meal and bone meal producer.

The objectives of the programme are to: provide knowledge and skills for quality production of meat and meat products; develop human resource for meat industry and associated activities; train personnel for self employment; and impart knowledge and technical proficiency in: Good slaughter practices Handling of meat on scientific lines Production of quality meat and meat products Testing and quality control of meat and meat products Managing small and medium enterprises.

Eligibility

10+2 or its equivalent

Fee Structure

Rs. 12700/- plus Registration fee of Rs. 200/-

Programme Coordinator Dr. Mita Sinhamahapatra, mitasmp@yahoo.co.in, Ph. 011-29572973

Course Details

Compulsory Courses
Course Code Name of Course Credits
BPVI21 FUNDAMENTAL OF FOOD AND MEAT SCIENCE 4
BPVI22 MEAT ANIMALS AND ABATTOIR PRACTICES 4
BPVI23 FRESH MEAT TECHNOLOGY 4
BPVI24 PROCESSED MEAT TECHNOLOGY 4
BPVI25 MEAT PACKAGING AND QUALITY ASSURANCE 4
BPVI26 POULTRY PRODUCTS TECHNOLOGY 4
BPVI27 UTILIZATION OF ANIMAL BY-PRODUCTS 4
BPVI28 MARKETING AND ENTREPRENEURSHIP 4

Regional & Study Centre Details

Regional Centre Study Centre
BHUBANESHWAR 21211P: COLLEGE OF VETY SCIENCE AND ANIMAL HUSBANDRY, OUAT (21211P)
KOLKATA 28103: WEST BENGAL UNIVERSITY OF ANIMAL AND FISHERY SCI (28103P)
TRIVANDRUM 40020: KERALA POULTRY DEVELOPMENT CORPORATION LTD (40020)
DELHI 1 (MOHAN ESTATE (SOUTH DELHI)) 07173: JAMIA HAMDARD UNIVERSITY (7173)