School of Agriculture

 M.Tech. in Dairy Technology is a 2-year postgraduate degree that teaches advanced science, engineering, and management methods for dairy processing operations. The curriculum includes in-depth studies on dairy unit operations, milk chemistry, quality assurance, and plant architecture. Students acquire the skills to identify and solve difficult challenges in dairy manufacturing, product development, and supply chain management through hands-on laboratory work, industrial internships, and research projects. Graduates of this program have the opportunity to work as dairy plant managers, product development specialists, quality control supervisors, and process engineers for dairy cooperatives, food firms, and research organizations.

B.Tech. in Dairy Technology is a 4-year undergraduate degree that provides students with comprehensive knowledge and abilities in dairy science and technology. Milk processing, dairy microbiology, dairy chemistry, dairy engineering, and quality control are all common topics included in the curriculum. They research about milk production, preservation, and the processing of dairy products such as cheese, butter, and ice cream. The program also provides hands-on instruction in dairy plant operations and management. Graduates are prepared to work in dairy companies, research organizations, and quality assurance positions. This degree integrates scientific principles with practical applications, ensuring that students understand classic and modern dairy processing procedures, food safety requirements, and upcoming dairy industry trends.

 M.Tech. in Dairy Microbiology is a specialized postgraduate program designed to provide advanced knowledge in the field of dairy science, focusing on microbiological principles, techniques, and technologies applied to dairy products. The course spans 2 years and covers topics such as food safety, microbial fermentation, dairy product processing, quality control, and research in microbiology. Students acquire expertise in understanding the microbial aspects of dairy production, addressing challenges related to fermentation, spoilage, and contamination in dairy products. The program also equips graduates with the skills required to innovate, conduct research, and manage quality assurance in the dairy industry. Upon completion, students are prepared for roles in dairy research, production, and quality control sectors.