SECTION-I: MILK PRODUCTS TECHNOLOGY

1. Prospects of Milk Industry 2. Physico-chemical Properties and Nutritive Value of Milk 3. Microorganisms in Milk 4. Pasteurization of Milk 5. Organic and Fermented Milk Products 6. Functional Milk Products and By-products 7. Packaging of Milk and Milk Products 8. Quality and Safety of Milk and Milk Products 9. Milk Processing Plant Diary Effluent and their Management

SECTION-II : MEAT PRODUCTS TECHNOLOGY

10. Physio-chemical Properties and Nutritive Value of Meat 11. Structure and Composition of Muscle, and Its Conversion to Meat 12. Microbiology of Meat and Meat Products 13. Formulation and Development of Meat and Fermentation of Meat Products 14. Fraudulent Substitution and Ageing of Meat 15. Modern Processing Technologies of Meat and Meat Products 16. Preservation and Sensory Evaluation of Meat and Poultry Products 17. Packaging of Meat and Meat Products 18. Packaging of Egg and Egg Products 19. Organic and Genetically Modified Meat and Poultry Products 20. Quality and Safety of Meat Products 21. Meat Processing Plant and its Management 22. Abattoir Effluent Management 23. Laws of International Trade in Meat and Meat Products with prospect of Meat Industry