The BPVI 26 Poultry Products Technology course is a comprehensive guide designed for students pursuing a Diploma in Meat Technology (DMT). This course provides comprehensive coverage of poultry products technology, including processing techniques, quality assurance, and value-added product manufacturing. It includes topics such as poultry meat processing, egg processing, and the production of value-added poultry products. Aligned meticulously with the DMT syllabus, this guide offers detailed explanations, practical insights, and concise exam-focused notes, ensuring students are thoroughly prepared for their examinations. Condensed into 100 - 130 pages, it provides quick, readable notes beneficial for efficient exam preparation.

Benefits of this Course:

• Processing Techniques for Poultry Products: This guide covers various processing techniques for poultry products, including poultry meat processing, egg processing, and the production of value-added products. It ensures students understand the best practices for processing and manufacturing poultry products.
• Quality Assurance in Poultry Processing: Students will learn about quality assurance measures in poultry processing, including quality control, hygiene standards, and regulatory compliance. The course emphasizes the importance of maintaining high-quality standards throughout the poultry processing process.
• Aligned with DMT Syllabus: The content is fully aligned with the Diploma in Meat Technology syllabus, ensuring students cover all the necessary topics for their examinations and acquire the essential knowledge and skills required in the meat industry.
• Concise Exam-focused Notes for Efficient Revision: The guide offers concise, exam-focused notes that cover the entire syllabus in 100 - 130 pages, facilitating quick and efficient revision. Key points and concepts are highlighted for easy retention.