Dairy Science and Technology is a multidisciplinary field that combines the principles of biology, chemistry, engineering, and food science to improve the production, processing, and quality of milk and its derived products. The main focus of dairy science is to understand the composition of milk, the biological processes involved in milk production, and the various techniques and technologies used to process and preserve milk for human consumption. Researchers focus on improving livestock management practices, breeding, and animal health to enhance milk production and its nutritional content. Dairy science and technology also consider the impact of dairy farming on the environment. Sustainability practices in dairy farming aim to reduce the ecological footprint of milk production. This includes improving feed efficiency, managing waste, reducing greenhouse gas emissions, and exploring alternative farming systems. Animal welfare is another significant concern within the dairy industry, with growing interest in humane practices that ensure the well-being of dairy cattle.

The field of dairy science and technology is not only essential for the development of dairy products but also for ensuring food security and addressing global nutritional needs. As the world population continues to grow, the demand for nutritious and sustainable food sources is expected to rise. Dairy products remain an important part of a balanced diet, and dairy science will continue to play a central role in meeting this demand. Dairy science and technology is a dynamic and interdisciplinary field that covers a wide range of topics from animal biology and nutrition to food processing, safety, and sustainability. As research in this field progresses, it holds the potential to improve food security, promote health, and reduce the environmental impact of dairy farming, ensuring that the global dairy industry continues to thrive in a rapidly changing world.

The aim of a Dairy Science and Technology course is to equip students with the knowledge, skills, and practical expertise necessary to understand and innovate within the dairy industry. The course is designed to provide students with a comprehensive understanding of the science behind milk production, processing, preservation, and quality control, as well as the technological advancements that improve the efficiency, sustainability, and nutritional value of dairy products.

Programme Structure

Module 1: Processing and quality parameters of milk

Module 2: Operation and Implementation of the dairy system

Module 3: Milk products types processing

Module 4: Milk substitutes

Module 5: Storage sanitation and effluent treatment

Module 6: Analytical Dairy

Module 7: FSMS, Food safety, Need for HACCP, Codex Principles, PRPs, and OPRPs

Module 8: Auditing a Food Safety Management System

Module 9: Regulatory Requirement- Laws & regulations , Guidelines, and Codes of Practice

Eligibility

Any graduation/ B.tech/ B.Sc. in Microbiology/ Life Sciences/ Botany/ Zoology/ Food Science/ Food Technology/ BE/ B.Pharma/ MBBS/ BDS/ BHMS/ BUMS/ BAMS or any other discipline. Diploma holders are eligible for our Executive Diploma, Industry Certificate, and Certificate Programmes.

Programme Duration

The duration of the training is 5 days

Registration

The registration dates for this programme run by the Institute are updated timely on the webpage. Effective learning tools incorporated into the design of the webpage make the programme lectures, online live classes and study material easily accessible. This gives a huge window of self-regulated and self-paced performance to the participants.

Programme Deliverables

The accompanying training is appropriately aligned with the current Industry’s expectations.

• Interactive or online live sessions on all key areas of the programme giving all flexibility to the participants.
• All the efforts are made by IGMPI faculty members to make the entire programme modules easily understandable.
• Assessment and evaluation for all the programme modules in order to enhance the levels of competencies and skills of the participants leading towards the objective of application in the job.
• At the end of each programme modules, the trainers shall obtain feedback from the participants using specially designed questionnaires.
• All learning and training delivery initiatives shall be conducted in English.

Assessment & Certification

All the participants are expected to appear for online assessment. After successfully qualifying the examination, the participants will be awarded the professional certification of Certificate in Dairy Science and Technology by Institute of Good Manufacturing Practices India (IGMPI). Details get updated on the website as well. The certification will be awarded after the required levels of knowledge, skills, professionalism and attitude are assessed through the IGMPI assessment process.

Placement Assistance & Corporate Relations

The Institute has partnered with many organizations for providing with placement assistance to its participants. The robust placement cell comprises of senior level Human Resources professionals and Talent Acquisition experts which maintains close links with business and industry. We are engaged in promoting the employability of our participants by maintaining good rapport and relation with HR cell and recruiting managers of leading Food and Agriculture companies across the globe. The efforts of our placement cell also include helping with professional resume writing, interview skills & conducting mock interviews etc.

In recent Months the Institute has witnessed more and more participation from professionals working global food giants like Anand Milk Union Ltd. (Amul), Mother Dairy, Nestle, Parag Milk Foods Ltd., Milky Mist Dairy, Dynamix Dairies, Dudhsagar Dairy, Nandini Cow Ghee, Kwality Limited, Mondelez India Foods Pvt. Ltd., Dynamix Dairy, Aavin Milk, Yakult Danone India Pvt. Ltd., Britannia Industries Ltd., Creamline Dairy Products Ltd. (Jersey Dairy), keventer Agro limited, Sudha Dairy, Reliance dairy, Dodla Dairy, Govardhan Dairy, Parag Dairy, Sreeja Dairy, Prabhat Dairy, Nandani Dairy, Banas Dairy, Amrut milk, Jersey Dairy, Bhopal Dairy, Vadilal Dairy etc.

Future career prospects

Faculty of Food Safety and Quality, IGMPI online programme is a professional programme targeted to cater the food industry, as there is a demand for trained food professionals. The information, guidance, practical training and completion certificate will provide the participant with not one but many opportunities in the industry. This would come true in form of job roles and positions like that of auditors, quality assurance executives, quality control executives’ quality managers, position in NPD team, food consultants, food journalism and many more.

View Prospectus

Apply Online

Programme Fee Details

For further enquiries, write to or call us on:
info@igmpi.ac.in / 18001031071 (Toll Free),  Phone: +91 11 26512850

Pharmaceuticals |  Food |  Clinical Research |  Healthcare |  Medical Coding |  Nutrition