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.
