| BPVI-021 Fundamentals of Meat Science | |
| Block-01 | Biochemistry |
| Block-02 | Nutrition |
| Block-03 | Microbiology |
| BPVI-022 Meat Animals and Abattoir Practices | |
| Block-01 | Meat Animals |
| Block-02 | Abattoir Practices |
| Block-03 | Handling and Selection of Quality Meat Animals |
| Block-04 | Slaughter Techniques and Meat Inspection |
| BPVI-023 Fresh Meat Technology | |
| Block-01 | Structure of Muscle and Composition of Meat |
| Block-02 | Quality of Fresh Meat |
| Block-03 | Storage of Fresh Meat |
| BPVI-024 Processed Meat Technology | |
| Block-01 | Principles of Meat Processing |
| Block-02 | Meat Product |
| BPVI-025 Meat Packaging and Quality | |
| Block-01 | Packaging |
| BPVI-026 Poultry Products Technology | |
| Block-01 | Eggs and Egg Products |
| Block-02 | Fresh Poultry Meat Technology |
| Block-03 | Poultry Meat and Meat Products |
| BPVI-027 Utilisation of Animal By-products | |
| Block-01 | Introduction of Animal By-Products |
| Block-02 | By-Products Processing Plant |
| Block-03 | Waste Disposal |
| BPVI-028 Marketing and Entrepreneurship | |
| Block-01 | Marketing |
| Block-02 | Enterpreneurship |