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The School is committed to academic excellence in
Undergraduate, Postgraduate education and Research programmes across a broad
spectrum of disciplines in Dairy Education since 1924. Moreover, Dairy
Education and research have gained distinct momentum in the last few
decades. Degree programmes in Dairy Technology have drawn a prime attention
after school education having science background. Research scholars and
Scientists are also becoming more interested in the areas of Dairy
Technology education and research. Furthermore, the students are acquainted
with various facts of professionally managed industries, which include
production management, raw material purchase, and personnel management,
sales and marketing by virtue of Industrial In-plant training. This helps
students to get faith and confidence to work as highly professional human
resource for food industry.
The Shool has different departments, which not only help in the smooth
functioning of the academic activities but also provide the growing
technocrats with the expertise guidance and the latest laboratory facilities
for their technical upliftment and development of professional traits.
Department of Dairy Technology
The Purpose of teaching Dairy Technology is to make the students familiar
with Dairy Technology which comprises all methods of handling milk from
production to consumption. It includes processing, packaging, storage,
transport and physical distribution. It employs the principles of
engineering and is based on the sciences of biochemistry, bacteriology and
nutrition. The objectives being: to prevent spoilage, improve quality,
increase shelf life, and make milk palatable and safe for human consumption.
The department is equipped with excellent laboratories; a dairy processing
plant which manufactures fluid milk, butter, ice cream, and other products.
Graduate and Post Graduate students enrolled into the program will have
opportunities to utilize these facilities to develop basic and/or applied
research programs in dairy product processing and development, microbiology,
chemistry, food safety and management, while interacting with well qualified
faculty.
Laboratory Facilities
Department of Dairy Technology provides various laboratory facilities for
the practical as well as research purpose. The laboratory has its own
identification of teamwork, dedication, expertise, skill and punctuality and
therefore successfully implemented transfer of proved technologies to the
milk producers, entrepreneurs, and farmers through active participation in
the krishi mela.
Research Activities
The department is committed to academic excellence and research programmes
across a broad spectrum of disciplines in dairy education. Research work
conducted in the department has always been of applied nature. The problems
related to composition of milk and milk products, processing, packaging and
storage, bacteriological quality control aspects, design and development of
milk delivery cans, tricycle and butter printing machines have been studied.
Work on dairy cost accounting and losses in various operations have been
undertaken. The notable achievements of the department are development of
technologies for innovative process for improved traditional dairy products,
different varieties of cheese and dairy based beverages etc.
Department of Dairy Engineering
The aim of teaching Dairy Engineering is to make the students acquainted
with the Equipments and machinery used in Dairy for the processing of milk
and milk products like Pasteurizer, Sterilizers, Homogenizer, Separator,
Butter churns, Evaporators, Driers, Packaging machines etc. their operation,
maintenance, power consumption and their design aspects. Apart from this
students are also given knowledge of refrigeration systems, boiler for
generating steam, different control used to operate different machinery in
dairy plant and cleaning system for cleaning the plant ,machinery and
equipments used for processing. For the purpose, department is well equipped
with machinery.
Laboratory Facilities
Dept. of Dairy Engineering has laboratory (Dairy Plant) facilities to cater
to the needs of specific areas and programmes such as process engineering,
unit operations and instrumentation.
Department of Dairy Microbiology
The scope of Dairy Microbiology stretches right from the production of raw
milk till it is utilized by the consumers. In other words, the contamination
of milk with spoilage and disease producing micro-organisms can occur at any
stage of production, processing, marketing and utilisation. In view of the
possible presence of spoilage and pathogenic micro-organisms in milk and
milk products, their microbial quality needs to rigorously controlled /
monitored with regard to both number and the type of micro flora present.
A microbiological analysis is of these contaminating sources and taking up
of the adequate measures to reduce their microbial load, are the effective
steps of a quality control programme in Dairy Industry. In order to achieve
these objectives a systematic programme of microbiological quality control
is required and needs to be followed rigorously both at farm level as well
as in the bigger dairy plants. Keeping in view the prescribed syllabi of
Dairy Science Colleges of India and needs of the dairy industry, the
Department of Dairy Microbiology provides the general information
(introductory part, definition, types of the product, composition,
standards) and knowledge about microbiological quality, factors affecting
microbiological quality, microbiological defects, public health significance
and microbiological quality control tests(recommended/proposed).
Laboratory Facilities
Department of Dairy Microbiology has laboratory facilities for quality
assurance and microbiological study of milk and milk products.
Department of Dairy Chemistry
The vast knowledge of milk chemistry has been extensively used by the dairy
manufacturing industry to develop and perfect the modern technology required
for producing the high quality milk products to which we are accustomed. A
thorough understanding of the chemistry of milk and milk components is
essential for designing, processing equipments and treatments needed for the
manufacture and distribution of high quality dairy products. Knowledge and
application of milk chemistry is also indispensable for fractionating milk
into its principal components, as in the manufacture of milk protein,
lactose and rich fat products, which are used as functional and nutritional
ingredients by the food industry. To ensure quality milk and milk products
flow out of dairy plant premises and reach the consumer, a practical and
systematic quality control programme has to be carried out in dairy. To
check any adulteration and prevent pathogens from entering the finished
product, strict legal standards have to enforce.
With the development of common syllabus and a common co-ordinated teaching
programme in dairy education, our Dairy Chemistry Department provide firm
base and additional information on physico-chemical approach needed for
dairy industry in India.
Laboratory Facilities
Dept. of Dairy Chemistry has laboratories for Quality Assurance of Milk and
milk products and analysing the products for their Chemical properties.
Department of Food Technology
Food processing industries are gaining momentum. The growth is so rapid that
there is an urgent requirement of a technology, which makes the growth and
development sustainable. In the present marketing era, the nature of
finished products, storage capacity, and quality under storage are of
importance. Diets, calories, packaging and nutrition standards are being
given a serious thought this not only keeps the body healthy but also
protects from various diseases. Very recently the course is being
highlighted for economic benefit too.
The basic objective of the course is to generate and channelize potential
manpower for the Processing, Quality Control, Research & Development and
entrepreneurship in Food Industries/sector.
Department of Dairy Business Management
The aim of teaching Dairy business management to the students is to make
students familiar with Dairy Plant Operation Management, Marketing
management, financial management and Human Resource Management etc. To
acquaint the students with different managerial skills to run the dairy
plant efficiently, economically and safely within the available resources,
for the maximum production with minimum inputs.
Thrust Research Areas of the School
The School caters the training and research needs of the students to
specialized area of Dairy Technology. The research conducted include cost
effective analysis of milk and milk products, processing of milk and milk
products, development of milk based herbal products, and process
standardization of values added dairy products.
Value addition through process modification and fortification of products
like Cheese, Butter, Yogurt, Ice Cream, Paneer, Flavoured milk, Traditional
milk sweets etc. A commercially viable value added dairy products will fetch
the market and cater the need of consumer in today's life style.
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