Dairy Science and Technology Programmes
Technological advances have come in the history of milk processing, and our generations will be the ones credited for having turned it from an art to a science. The availability and distribution of milk and milk products today in the modern world is a blend of the knowledge of traditional milk products with the application of modern science and technology.
This course is about the study of milk and milk-derived food products from a food science perspective. It focuses on the biological, chemical, physical, and microbiological aspects of milk and on the technological / processing aspects of the transformation of milk into its various consumer products.
Fermented products such as cheese, concentrated milk, butter and even ice cream were discovered by accident but their history has also been documented for many centuries. These products have become popular among all cross section of populations irrespective of age group, and economic conditions.
Dairy Science & Technology offers a promising option for value addition in terms of availability of milk and itâ€™s products for the consumers. There is large scope for Dairy industry to grow in view of the globalization and increasing purchasing power of consumers. This will further increase the requirement of Dairy Technologists and researchers. This sector is further expected to grow faster and generate more employment in the near future.
To introduce the latest techniques in dairy, we at Faculty of Food Safety and Quality, IGMPI have brought this course to develop individuals to meet the challenges of the present and future.