Teaching :

Division of Dairy Chemistry is dedicated to the study of chemistry of dairy products, including milk, cheese, yogurt, and butter. It works towards understanding the chemical properties and reactions that make dairy products so unique and delicious. It also plays a critical role in ensuring the safety, quality, and nutritional value of dairy products, as well as in the development of new and innovative dairy products to meet the evolving needs and preferences of consumers. Various under-graduate courses taught at Dairy Chemistry are Biochemistry, Physical Chemistry of Milk, Chemistry of Milk, Chemistry of Dairy Products, Human Nutrition, Chemical Quality Assurance and Food Chemistry.

Research :

Extension :

The flagship areas:

• Development and implementation of quality control measures to ensure the safety and quality of dairy products
• Monitoring and testing of dairy products
• Development and implementation of analytical procedures
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