Realizing the loss of two decades of prime development in the growth of animal husbandry, dairy and fisheries under Agricultural Universities set up, the Government of Karnataka took bold steps in establishing the new University called Karnataka Veterinary, Animal and Fisheries Sciences University on the floor of the Legislative Assembly. The KVAFSU was formed as per the Karnataka Act No. 9 of 2004 called The Karnataka Veterinary, Animal and Fisheries University Act 2004 and published in the Karnataka Gazette Extra-Ordinary on the 23rd day of February, 2004. The University was established exclusively for the development of education and learning; conduct of research and extension education and transfer the rural oriented technologies in the areas of Veterinary, Animal, Dairy and Fisheries Sciences in Karnataka. The logo of the University is inscribed with the slogan Farmers Friendly and Rural Oriented, which emphasizes the importance given to betterment of farming community. Prof. R.N. Sreenivas Gowda was appointed as its first Vice-Chancellor and served with effect from September, 2004 until February 9th, 2008. Later Prof. G.S. Bhat and Dr.S.Mallikarjunappa served as Acting Vice-Chancellors for a brief period from February 10th, 2008 to July 24, 2008. Prof Suresh Honnappagol was served as second Vice Chancellor of the University. Dr. C. Renukaprasad has been appointed as third Vice-Chancellor of the University from 21st September, 2012.
KVAFSU is an autonomous academic institution governed by its Board of Management which regulates the polices of the university in accordance with the provision of act and statues. The University administration also has the support of the finance Committee. Academic matters are looked after by the Board of Studies of Faculties and the Academic Council, while Research Council and Extension Education Council decide the research and extension activities of the University, respectively.
|1||Physico chemical and functional properties of proteins from Tuna Euthynnus Affinis meat effect of freezing and frozen storage||Basava Kumar K V||Dr. Shamasundar B A|
|2||Properties of Transglutaminase from marine and fresh water fishes influence on setting ability and thermal Gelation||Binsi P K||Dr. Shamasundar B A|
|3||Processing and utilization of Octopus Octopus spp||Venkatappa||Dr. Dhananjaya S|
|4||Utilization of low value fishes for the production of value added products||Dileep A O||Dr. Shamasundar B A|