The department provides research support for Masters Degree Programmes in Food Technology, Biotechnology, Medicine, Agriculture, Zoology and Botany, and allied disciplines.

Major thrust areas:

Meat production, processing, preservation, value addition, poultry processing and byproducts utilization
 

PG research projects:

• The effect of low dose gamma radiation on the quality of intermediary moisture pet food
• Effect of preslaughter stress and irradiation on physicochemical qualities of meat
• Low dose gamma radiation on the keeping quality of minced beef
• Determination of residues of carbofuran and its metabolites in tissues of buffaloes and ducks
• Tenderization of buffalo meat by calcium chloride marination
• Preservation of meat cutlet employing gamma radiation under different packaging systems
• Quality and shelf life of restructured turkey meat loaf
• Effect of hurdle technology, chitosan and gamma radiation on quality of chicken fry
• Effect of pork skin collagen as a fat replacer in low fat frankfurter
• Effect of curry leaves and peppermint paste (Mentha sp.)on shelf life of irradiated chicken tikka
• Shelf life of irradiated rabbit meat under aerobic and vacuum packaging
• Quality analysis of dried beef and standardization to suit the local market
• Formulation of low fat beef burger with fat replacers
• Physico-chemical qualities of buffalo meat under refrigeration 
• Shelf life of marinated rabbit 

 Externally Aided Research Projects:

• ToE in Centre of Excellence in Meat Science & Technology: NATP-ICAR:
  Dr.J.Abraham
• Processing of Pork, Broiler and eggs: NATP-ICAR:
  Dr.P.Kuttinarayanan
• Meat irradiation: FTD-BARC:
  Dr.P.Kuttinarayanan
• Production of safe and quality meat &meat products employing gamma-radiation: BRNS-DAE:
  Dr.P.Kuttinarayanan