About the Department

The Department of Dairy Microbiology at the College of Post Harvest Technology and Food Processing stands at the forefront of education, and innovation in the field of microbiology applied to the dairy sector. With a commitment to excellence, the department integrates fundamental and applied microbiological studies to address challenges in dairy processing, quality assurance, and food safety. The department focuses on advancing knowledge in starter cultures, probiotics, and functional microorganisms. Ensuring safety and quality in dairy products through cutting-edge research on spoilage organisms and pathogens, is another core area. The faculty members bring a wealth of expertise and are internationally trained. With a commitment to fostering innovation and sustainability, the Department of Dairy Microbiology is instrumental in producing skilled professionals that address the evolving demands of the dairy industry. Faculty at the department of dairy microbiology offers courses in Dairy Microbiology for B. Tech Dairy Technology program as per ICAR 5th and 6th Dean Committee guidelines. The knowledge sharing is not limited to undergrad students; but is offered to professionals, farmers, and entrepreneurs through training programs, workshops, seminars and consultancies. We aim to contribute to food safety and public health while driving advancements in dairy science and technology.