M.Sc. in Dairy Chemistry is a specialized postgraduate program that focuses on the chemical composition, properties, and processing of dairy products. The course typically lasts for 2 years and includes both theoretical coursework and practical laboratory sessions. Students will acquire in-depth knowledge of dairy microbiology, dairy product technology, food safety, and quality control in the dairy industry. Key subjects include dairy chemistry, nutrition, fermentation, enzymology, and milk processing techniques. The program also emphasizes research, innovation, and development of new dairy products. Graduates of this program can pursue careers in the dairy industry, research institutions, quality control labs, and food safety regulations, contributing to advancements in dairy science and technology.
