Ph.D. in Dairy Chemistry studies the chemical composition, characteristics, and processes of dairy products. The program typically lasts 3 to 5 years and includes advanced training in organic chemistry, analytical techniques, food science, and biochemistry, as well as original research. Students investigate the molecular structure of milk components, chemical reactions occurring during dairy processing, and how they affect product quality, flavor, and nutrition. Milk proteins, lipids, enzymes, and the chemistry of fermentation in dairy products such as cheese and yogurt are among the topics under investigation. Graduates are equipped for positions in academia, food industries, research institutes, and quality control, which advance breakthroughs in dairy product creation and processing.
