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.
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
Graduate in any discipline is eligible for our Post Graduate Diploma and Certificate Programmes. For Executive Diploma programmes and Professional Certifications, you need to have at least 1 year of work experience.
The duration of the training is 5 days
The accompanying training is appropriately aligned with the current Industry’s expectations.
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.
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.
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.
For further enquiries, write to or call us on:
info@igmpi.ac.in /
18001031071 (Toll Free),
Phone:
+91 11 26512850
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