Department of Dairy Microbiology serves with aim to develop professionals with adequate knowledge of microbiology of milk and milk products, their shelf-life, quality assurance, safety aspects, sanitation and hygiene of a dairy plant. The department conducts training and research programs in the area of functional fermented foods, quality assurance and starter cultures; and also provide consultancy services to dairy farmers, industry, government & private agencies involved in dairy development programs.
Faculty at
Department of Dairy Microbiology is internationally trained and acclaimed with
significant contribution to science as a whole, as evident by high quality
publications in journals of international repute, and several national and international
awards. Department thrust areas of research includes probiotics, prebiotics and
synbiotics, functional foods, metabolic disorders, antimicrobial resistance,
antimicrobial peptides and pathogen detection.
