Ph.D. in Dairy Technology examines the scientific and technological aspects of milk and dairy product production, processing, and preservation. The program typically lasts 3 to 5 years and includes instruction in food science, microbiology, biochemistry, and engineering as well as extensive research. Students learn about dairy fermentation, product development, quality control, and packaging and storage innovations. They also investigate the effects of dairy processing on nutritional value and safety. Graduates are prepared to work in academia, research institutes, dairy production firms, and the food industry, helping to promote dairy processing technology, product development, and dairy sector sustainability.
