Granting local farmers and food producers access to university facilities, such as the Department's model slaughterhouse and processing Plant, along with their advanced capabilities to produce meat value-added products with shelf life prolonging packaging technologies, is a remarkable opportunity for knowledge sharing and mutual growth. These facilities can serve as hubs for training, experimentation, and collaboration between Academia and the local agricultural community, promoting innovative meat practices and entrepreneurship. Furthermore, the availability of state-of-the-art laboratories within the Central Laboratory Complex enhances the precision and quality control of food production processes, contributing to safer and more sustainable agricultural practices in the region.

Department of Meat Science and Technology is in liaison with the meat industry stakeholders. The department provides consultancy services for the farmers and processors and also provide access to farmers, processor and retailers to utilize resources present at the small scale meat processing facilities and laboratories located at the department.