Food Technology & Processing

Food and Dairy Technology

Dairy Technology deals with processing of milk and milk product. Dairy technology is a branch of engineering that is concern with the processing of milk and its products. Dairy technology study involves processing, storage, packaging, distribution and transportation of dairy products by entailing the science of bacteriology, nutrition and biochemistry. Food and dairy technology encompasses the application of scientific and engineering principles to the production, processing, preservation, and distribution of food and dairy products. This multidisciplinary field integrates knowledge from microbiology, chemistry, biochemistry, engineering, and nutrition to ensure the safety, quality, and sustainability of food and dairy items consumed worldwide. Food and dairy technology plays a crucial role in transforming raw agricultural materials into safe, nutritious, and palatable food products. It begins with the selection of high-quality raw materials, ensuring they meet stringent safety and quality standards. Microbiological principles are applied to control and manipulate microbial populations to prevent spoilage and ensure product safety.