Discipline	Science
Program Level	Post Graduate (PG)
Qualification	Master of Science (M.Sc)
Total Seats	6
Program Duration(in Months)	24
Classroom Hours	54
Examination/Course Pattern	semester
Program Description	Now a days, consumers are very concerned about the safety of milk and milk products and the condition under which these are produced. Chemical and Microbiological safety plays a very significant role in the quality control of milk & dairy products world-wide. Food borne illness associated with milk & dairy products consumption recently has been found to be a common problem. Presence of micro-organisms in milk and milk products constitute public health hazards. Contamination of milk with pathogenic bacteria is largely due to unhygienic conditions in production and handling. Another potential area which causes risk to the consumers is antibiotic and elementary xenobiotic residues in milk & milk products. Application of HACCP system in dairy industry in order to maintain high quality of foods for safe consumption has increased the requirements for rapid and automated microbiological techniques. This post graduate course is designed to generate qualified persons to handle the emerging needs in Quality control sector in Dairy Industry. This course aims to provide information about chemical and microbiological contaminants in milk, rapid detection techniques and application of HACCP system on the food contaminants and Implementation of a regular toxicological control management program for bulk milk supply and to the Dairy product manufacturing sector to efficiently identify toxic sources and remove them in due time. The course will further equip the students and open up opportunities to undertake career in Quality management of food products, as supporting staff for teaching, research etc.
Admission & entry requirements	Graduation in Dairy Science/ Food Technology/Food Microbiology/ Biotechnology/ / Food science/ Nutrition & Dietetics/ Chemistry/ Microbiology. (Students awaiting results can also apply)