The unit covers dairy industry in Fiji, processing plant and its management, deterioration of milk and milk products. Collection, chilling, standardization, preparation of butter, chhana, curds, butter, ghee, khoa, ice-cream, sour cream and yogurt technology, cheddar cheese and dairy byproducts, good manufacturing practices packaging, transportation, storage and distribution of milk and milk products, Meat Composition & Quality evaluation of carcass quality of meats, standard cuts of poultry, beef, mutton / lamb, pork and chevon, Microbiology of meat and principles of preservation & basic meat science to demonstrations of processing techniques, Meat Hygienic & Quality Meat Production, Meat Quality & Grading, Packing Materials, Meat Plant Construction & Equipment.
- Teacher: Panapasa Salaiwai