Ph.D. in Dairy Microbiology specializes in the study of microorganisms found in dairy products, particularly their function in fermentation, spoilage, and food safety. The program lasts 3 to 5 years and includes instruction in microbiology, molecular biology, food safety, and biotechnology, as well as hands-on research. Students look into the microbiological elements of milk and dairy product production, quality control, and preservation methods. Key themes include bacterial cultures in cheese and yogurt, dairy diseases, and probiotic research. Graduates are prepared to work in academia, food industries, research organizations, and regulatory agencies, helping to advance dairy microbiology, food safety, and product development.
