About Indira Gandhi National Open University (IGNOU)
Details For Admission Diploma in Meat Technology (DMT)
Name of the Programme: Diploma in Meat Technology
Programme Code: DMT
India has vast resources of livestock, which is growing at a steady rate in the last five decades. Though the country has a good livestock population yet most animals are not bred/ reared in industrialized or scientifically controlled methods for meat production, which is reflected by a generally low annual slaughter rate across all species except pig. Most of the production of meat and meat products continues to be in unorganised sector. In the total meat production, the share of bovine meat is about 50% as against small ruminants (sheep and goats) - 11%, pigs - 10% and poultry - 26%. There are about 3,600 licensed slaughter houses operating in the country, most of them being run and maintained by local municipal bodies. Overall, the scenario is: abattoir management is poor, technologies employed are out of date and hygiene and sanitary conditions are not perfect. The estimated demand of meat for the present population would be 7.7 million tones per year as against the present production of 6.04 million tonnes per year. We export both frozen and fresh chilled meat to more than 54 countries in the world. There is, however, very little processing of meat (less than 2%) for ready to eat meat products. This sector when organized on scientific lines will generate more employment in rearing of animals on scientific lines and processing of slaughter house by-products for allied industries. The country is poised to achieve the Pink Revolution through buffalo rearing for meat production. Similarly the poultry development has shown steady progress over the years. The current production of eggs is estimated to about 41.00 billion (in numbers) during 2004-05. Currently, India ranks fifth in egg production and eight in meat production in the World.
The growth patterns envisage good prospects for poultry and meat technology trained persons in the industry as well as for self employment. IGNOU is developing diploma programme in meat technology under the Open & Distance Learning mode for providing technician level human resource for the industry and to increase employment potential among the rural youth. The proposed programme is being developed with the support from the Ministry of Food Processing Industries.
Objectives
The objectives of the programme are:
- To provide knowledge and skills for quality production of meat and meat products
- To develop human resource for meat industry and associated activities
- To train personnel for self employment
- To impart knowledge and technical proficiency in
(a) Good slaughter practices
(b) Handling of meat on scientific lines
(c) Production of quality meat and meat products
(d) Testing and quality control of meat and meat products
(e) Managing small and medium enterprises.
Video Programmes: The self learning instructional material shall be supported with the video programmes.
Eligibility Requirements
· 10+2 pass-outs / Bachelor Preparatory Programme (BPP) from IGNOU
· 10th pass can enroll simultaneously for the BPP and the Diploma programme.
Admission Details:
• Admission notification is generally released in May/June and the date for submission of filled-in application forms will be 1 July to September 30 for January session and 1 January to March 31 for July session.
• However students are requested to check with the official admission notification for the exact dates related to admission.
Programme Fee:
i. Rs.10,600/-
ii. Rs.10,600/-
iii. Rs.11.400/-
Duration:
· Minimum - 1 year
· Maximum - 4 years.
Medium of Instruction: English
Target Group:
Rural Youth, Senior Secondary pass-outs. Skilled workers in food industries, Small and medium entrepreneurs involved in post harvest management & processing of fruits and vegetables, and Farmers & members Fruit Growers Cooperatives
Programme Structure
In order to be eligible for award of the Diploma, a student has to complete the following eight courses (integrated with practical) equivalent to 32 credits (1 credit is equal to 30 study hours)
BPVI-021 : Fundamental of Meat Science (4 Credits)
BPVI-022 : Meat Animals and Abattoir Practices (4 Credits)
BPVI-023 : Fresh Meat Technology (4 Credits)
BPVI-024 : Processed Meat Technology (4 Credits)
BPVI-025 : Meat Packaging and Quality Assurance (4 Credits)
BPVI-026 : Poultry Products Technology (4 Credits)
BPVI-027 : Utilization of Animal By-Products (4 Credits)
BPVI-028 : Entrepreneurship and Marketing (4 Credits)