Teaching :
The Division of Dairy Technology focuses on the processing, preservation, packaging and distribution of dairy products as well as the development of new and innovative dairy products. It combines the scientific knowledge of conventional dairy products and recent advances in food and dairy industry to innovate newer and safer dairy products for the consumers which are more efficient at providing nutrition and taste. The division also plays an important role in ensuring the safety, quality and sustainability of the dairy industry and its flagship areas reflect the key challenges and opportunities in this field.
The division is also engaged in teaching of various under-graduate courses related to Dairy Technology according to instructional syllabus as per ICAR: Market Milk, Traditional Indian Dairy Products, Fat Rich Dairy Products, Condensed & Dried Milks, Cheese Technology, Ice-cream and Frozen Desserts, By Products Technology, Packaging of Dairy Products, Sensory Evaluation of Dairy Products, Food Technology, Dairy Plant Management, Waste Disposal and Pollution Abatement, Food Technology, Student READY In-Plant Training, Student READY Experimental Learning Module.
Research :
Extension :
The flagship areas are as :-
- Development and implementation of technologies for milk processing and packaging.
- Development of new dairy products that can cater to the changing demands of consumers.
- Implementation of quality control and assurance measures to ensure the safety and quality of dairy products throughout the production process.
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