Name of the Programme: M.Sc. Quality Control in Dairy Industry

Total duration: 2 years

Scope: Quality management of food industries, as supporting staff for teaching, research etc.

Pattern of course (Semester/annual): semester

Mode of teaching (Regular/distant): Regular

Language of teaching: English

Eligibility for admission: Bachelor’s degree in Dairy Science/ Food Technology/Food Microbiology/ Biotechnology/ Food science/ Nutrition &Dietetics/ Chemistry/ Microbiology

Mode of selection and admission: Through Entrance examination conducted by the University

Seat reservations: As per University norms

Syllabus (Provide as a separate document)/ Link to Syllabus in case of VCI & AICTE: Attached as a separate document

Mode of evaluation: Internal examination

Attendance requirement: 80 %
 

•  Fee structure (semester wise) on as on 1.10.2020 (Date)

M.Sc. (Quality Control in Dairy Industry)

The syllabus covers the topics Market milk , Dairy equipments and milk processing, Chemistry of milk and milk products ,Chemical analysis and quality assurance, Advanced Analytical techniques in Dairy Chemistry, Microbiology of milk borne pathogens, Advanced Dairy Microbiology, Fat Rich and Frozen Dairy Products and their Quality Maintenance, Quality monitoring in Condensed & dried milks, Quality concerns in indigenous dairy products, Dairy starter cultures and quality control, Packaging of dairy products, Quality and safety management systems in dairy industry and Environmental science and milk by product utilization. Students have General Microbiology, Microbial Genetics and Molecular Biology as the minor courses and statistics as the supporting course. Students have to complete an in plant training of four weeks duration in their course. The last semester of the M.Sc. programme is devoted for the research work, at the end of which students have to submit a dissertation to the University