M.Tech. in Dairy Chemistry is a 2-year postgraduate program that provides advanced scientific principles and practical applications for dairy product development and quality control. The curriculum includes in-depth studies in dairy processing technology, culinary chemistry, analytical procedures, and product innovation. Through hands-on laboratory work, industry projects, and research collaborations, students gain competence in recognizing and resolving challenging dairy industry challenges. Graduates of this program have the opportunity to work as dairy product developers, quality assurance managers, food technologists, and research scientists in dairy processing plants, food businesses, and research organizations.
