Sheth Manshukhlal Chaganlal College of Dairy Science, Anand

Activities

Activities

Research Activities

The College of Dairy Science, Anand has made significant achievements in research area.

  • The First Indian Probiotic Culture (Lactobacillus helveticus MTCC 5463) given by the College.
  • Indigenous machine developed for Basundi and the Indigenous Dairy Products.

Major Research Areas

  • Lactic Acid Bacteria
  • Dairy Starter cultures
  • Probiotic cultures and health benefits, food and non food applications
  • Dry culture formulations and delivery forms
  • Fermented foods and health benefits
  • Functional biomolecules-Bioactive peptides, soy isoflavones
  • Biostabilization of dairy wastes
  • Traditional Indian dairy products such as Bhapa dahi, Cham cham, Rava burfi, Basundi, Shrikhand, etc.
  • Functional dairy products
  • Fermented dairy products
  • Ice cream and frozen desserts - new flavourings, cereal based ice creams, etc.
  • Fat-rich dairy products such as fat spreads
  • Mozzarella cheese, Cheddar cheese, Swiss cheese, Processed Cream cheese and cheese analogues
  • Packaging and shelf life of dairy products
  • Utilization of whey as beverages – lactose hydrolysis, flavoured drinks
  • Development of methods for detection of adulteration in Milk and Milk products.
  • Utilization of whey in dairy and food products
  • Evaluation of selected natural food additives for their suitability to enhance the quality of dairy products.
Sr No. Research Projects Funding Agency Amount (Rs lakhs)
1 NRS on Equines including Veterinary Type Culture – Multi-centered ICAR 11.5
2 Plasmid Profile of Lactic Acid Bacteria and their use as Bio-Medical Agents. Govt. of Gujarat 26.3
3 Development of Dairy Starter Cultures and value added dairy products Govt. of Gujarat 15.2
4 Development of Technology for the production of ACE inhibitory bioactive peptides through fermentation of soy milk and bovine milk DST, New Delhi 23.0
5 Bio-prospecting of Lactic Cultures from North-Eastern Regions to Develop  Functional Fermented Soya Foods with potential health benefits’ DBT, New Delhi 72.0
6 Development of Technology for the preparation of Fermented Rice Beverage in Meghalaya and evaluation of its functional properties DBT, New Delhi 100.0
7 Application of membrane processing technology in manufacture of selected indigenous and western dairy products. - -
8 Manufacture of dairy/non dairy processed cheese and Mozzarella cheese analogues. - -
9 Development of methods for detection of adulterants in milk and milk products.
  1. Screening of qualitative tests for detection of adulterants in milk
  2. Application of Infrared spectroscopy in detection of foreign fats and oils in ghee
Govt. of Gujarat 21.17
10 Utilization of whey in dairy and food products
  1. Utilization of paneer whey in cultured butter milk
  2. Development of whey based medium for biomass production of lactic acid bacteria
Govt. of Gujarat 8.09
11 Evaluation of selected natural food additives for their suitability to enhance the quality of dairy products
  1. Evaluation of common culinary spices as natural antioxidant for ghee
Govt. of Gujarat 16.01
12 Evaluation of MilkoScreen for its Efficacy in Analysis of Milk IndiFoss Analytical Pvt. Ltd., Ahmedabad 4.80
13 Evaluation of Everest Milk Analyzers and Adulteration Detection Strips for their Efficacy in Analysis of Milk Everest Instruments Pvt. Ltd., Ahmedabad 4.80
14 Comparative appraisal of physical, chemical, instrumental and sensory evaluation methods for monitoring oxidative deterioration of ghee.
* Run on the basis of departmental facilities
Departmental research* -
15 Process Re-engineering for the In-container Manufacture of Doodhpak and Kheer. Departmental Research -
16 Design, development and performance evaluation of a solar thermal system assisted double pipe multi pass heat exchanger for manufacture of paneer. Departmental Research -
28 Process re-engineering for the manufacture of Shrikhand Departmental Research -
29 Challenges, Opportunities and Expectations of Stakeholders of Dairy Industry of Gujarat and its Implication for Strategy and Policy Formulation: An In-depth case study ICSSR, New Delhi 10.00 lakh
30 Supply Demand Analysis of Professional Human Resource in terms of Dairy Technologists in India ICAR, New Delhi 21.50 lakh

Research projects…… Completed

Sr No. Research Projects Funding Agency Amount (Rs lakhs)
1 Fermented foods, health status and social well-being European Commission Euro 85,000 (Rs 59.50 lakhs)
2 Enhancing Shelf Life of Indigenous Milk Products at Anand Govt. of Gujarat 14.5
3 Niche Area of Excellence  on Functional Fermented Dairy Products with Synbiotics ICAR 225
4 New knowledge and innovative food design leading to sustainable development of the agro-food sector and decreased poverty SIDA SEK 21 lakhs (Rs 1470 lakhs)
5 Metagenomic and Clinical investigation of synbiotic fermented dairy product containing probiotic Lactobacillus helveticus MTCC 5463 in geriatric volunteers DBT 48.95
6 ICAR Network project on “Research and Development Support for Process Upgradation of Indigenous Milk Products for Industrial Application”.
  • Characteristics of Shrikhand manufactured by Traditional Technology in Maharashtra and Gujarat.
  • Characterization of Peda manufactured by Traditional Technology in Maharashtra and Gujarat
  • Development of Technology for manufacturing of Basundi.
ICAR --
7 ICAR Network project on “Research and development support for process upgradation of indigenous milk products for industrial applications”.
  • Part 1: Mechanized production of Basundi and Certain Developmental Aspects of Packaging of Basundi and Related Dairy Products.
  • Part 2: Assessment of Milk and Milk Products for Incidence of Pollutants and Contaminants through Regional Surveys and Investigation into Approaches to Control Important Contaminants in Indigenous Products
ICAR --
8 ICAR Network project on “Research and development support for process upgradation of indigenous milk products for industrial applications”.
  • Characterization and process standardization for the manufacture of Halvasan.
  • Characterization and process standardization for the manufacture of Thabdi
ICAR --
9 Use of buttermilk / pre-concentrated buttermilk / buttermilk khoa in preparation of Gulabjamun. -- --
10 ICAR Network project on “Research and development support for process upgradation of indigenous milk products for industrial applications”. ICAR --
11 Development of Technology for Utilization of Soyabean and Groundnuts and its Meal as Protein Rich Materials for Fabrication of Food for Human Consumption. Govt. of Gujarat 27.78
12 Standardization of process for manufacture of annatto butter colour. Govt. of Gujarat 8.30
13 Utilization of whey in dairy and food products
  • Standardization of formulations for preparation of ice candy type frozen product using whey.
Govt. of Gujarat -
14 Evaluation of selected natural food additives for their suitability to enhance the quality of dairy products
  • Evaluation of selected spices/herbs for their suitability to enhance the shelf life of paneer.
Govt. of Gujarat -
15 Characterization of Khoa prepared from camel milk and evaluation of its suitability for preparation of selected sweets Departmental research* -
16 Preparation of ghee from camel milk and evaluation of its shelf life Departmental research* -
17 Study on distribution pattern of nitrogenous components in milk. Departmental research* -
18 Studies on physico-chemical and sensory characteristics of iron rich biscuits. Departmental research* -
19 Development of batch type khoa making machine Departmental Research -
20 Design and development of continuous basundi making machine Departmental Research -
21 Development and performance evaluation of scraped surface heat exchanger for design and development of inert spouted bed dryer for drying of milk Departmental Research -
22 Development and performance evaluation of scraped surface heat exchanger for continuous thermization of shrikhand Departmental Research -
23 Development of mathematical model and its utility in design of laminar air flow systems. Departmental Research -
24 Development of pilot model for development of pilot model for Sandesh making machine Departmental Research -
25 Design and development of laminar air flow unit development of multipurpose scraped surface heat exchanger for mechanization of selected indigenous dairy products Departmental Research -
26 Development of a mechanized process for the manufacture of bottle gourd halwa Departmental Research -
27 Analysis of various unit operations through mathematical modeling and energy conservations in dairy processing operations Departmental Research -
28 Economics of dairy Enterprises in Middle Gujarat Agro-Climatic Zone. ICAR 9.65 Lakh

Achievements in Research

  • First in India to have deposited two probiotic cultures ( Lactobacillus helveticus MTCC 5463 and Lactobacillus rhamnosus MTCC5462)  as Indian Patent Deposits and carry out their whole genome sequencing.
  • A total of twelve cultures have been submitted to MTCC as patent deposits. A total of 55 gene bank submissions have been done under National Center for Veterinary Type Culture Collection.  
  • Two cultures of Streptococcus thermophilus, MTCC 5460 and MTCC 5461 are supplied for  manufacture of dahi, yoghurt, butter milk, mozzarella cheese and cheddar cheese to the dairy industry /dairy entrepreneurs. Both these cultures have also been fully sequenced.
  • One patent for herbal probiotic lassi is filed and the invention is ready for commercial use.
  • Signed MOU with Dr Baboo’s Food Science and Biotechnology Pvt. Ltd., for commercialization of our probioic V3 culture.
  • Our research recognition brought ICAR Niche Area of excellence on synbiotic products to AAU.
  • Our work in the area of probiotics has given us national and international recognition, which is reflected in number of papers, presentations, awards, invitations from almost all conferences, our presence in national and international committees, IDF and else where.
  • We are recognized as centre for preserving our national biodiversity for dairy microbes. We isolate, characterize and deposit beneficial microflora from fermented foods of western India in the national depository.
  • Have developed a number of probiotic and synbiotic dairy products, which are ready for commercialization.
  • The Dairy Microbiology Department is a partner in a collaborative project on “New knowledge and innovative food design leading to sustainable development of the agro-food sector and decreased poverty” with Lund University, Sweden which is financed by Swedish International Development Agency (SIDA), Sweden.
  • The Dairy Microbiology Department is also a partner in a collaborative project on “Bio-prospecting of lactic culture from North Eastern region to develop functional fermented soya foods with potential health benefits” with North Eastern Hill University (NEHU), Tura, Meghalaya which is financed by DBT, New Delhi.
  • Have developed dry dosage forms of starter and probiotic cultures such as tablets, capsules and powder
  • Cheese whey as a growth medium optimized for pilot scale biomass production of probiotic culture
  • Developed technology for utilization of soyabean and groundnuts as protein source in foods such as  roasted soya, soya flakes, soya wadis, ganthias, biscuits, paneer, kulfi mixes, gulabjamun mixes, milk-chocolates, kalakand, chikki, shakkarpara, namakpara ready to eat soya sev (noodles), peanut spread, ready to serve soup powder etc.
  • Varieties of annatto plants were selected and method was standardized for manufacturing annatto butter colour.  
  • Detection of vegetable oils and/or hydrogenated fats in milk (milk fat) by rapid method for commercial application.
  • Standardization of detection methods for urea in milk and its application for routine analysis.
  • Evaluation of various antioxidants from natural sources for their effectiveness in controlling oxidative rancidity in ghee.
  • Method has been standardized for utilization of whey in preparation of ice candy.
  • Comparative appraisal of qualitative tests for performance in detection of adulterants in milk.  
  • Evaluation of selected culinary spices/herbs used to enhance the shelf life of paneer.
  • Method has been standardized for utilization of  whey in preparation of cultured buttermilk 
  • Methods were evaluated for monitoring the primary and secondary stage of oxidation in ghee.
  • Database has been generated on composition, properties and processing related parameters of camel milk. Evaluated the suitability of camel milk for preparation of selected traditional Indian dairy products.
  • Database has been generated on nitrogen fractions in milk

Research outcomes, publications and awards

Sr. No. Type of Publication Numbers
1 Ph.D. Thesis 68
2 M.Tech. / M.Sc. / MBA Thesis 429

Recently Completed Post Graduate Research Projects

Sr. No. Title of Research Project Degree Year
1 Utilization of Orange peel products for value addition to frozen yoghurt Ph.D. (Dairy Technology) 2022
2 Evaluation of Spinach as a functional ingredient in reduced-fat paneer Ph.D. (Dairy Technology) 2023
3 Development of Technology for reduced-sugar chhana based cake incorporating Sorghum Ph.D. (Dairy Technology) 2024
4 Development of technology for strawberry and beet root incorporated low fat frozen yoghurt M.Tech. (Dairy Technology) 2022
5 Development of technology for carrot incorporated low fat frozen yoghurt M.Tech. (Dairy Technology) 2022
6 Development of gluten-free chhana cake M.Tech. (Dairy Technology) 2022
7 Development of technology for short set cream cheese production M.Tech. (Dairy Technology) 2022
8 Technology for carotenoids and fiber enhanced ice cream using tomato and beetroot powder M.Tech. (Dairy Technology) 2022
9 Quality improvement of mozzarella cheese by admixing homogenized milk with homogenized milk M.Tech. (Dairy Technology) 2022
10 Development of Technology for Manufacture of Medium fat ice cream incorporated with dates and flax seed M.Tech. (Dairy Technology) 2023
11 Development of Technology for omega enriched fat spread M.Tech. (Dairy Technology) 2023
12 Development of Technology for Manufacture of Pomegranate-Beetroot Lassi M.Tech. (Dairy Technology) 2023
13 Tomato Solids as a functional ingredient in Flavoured Paneer M.Tech. (Dairy Technology) 2023
14 Assessing suitability of unripe mango powder as a coagulant in manufacture of paneer M.Tech. (Dairy Technology) 2023
15 Development of technology for Manufacture of pizza cheese using Saccharomyces boulardii As an adjunct M.Tech. (Dairy Technology) 2023
16 A Comparative Study on Consumer Awareness and Behaviour Towards Janmay and Anand Brands of Cooking Oils in Anand and Vadodara Cities M.Tech. (Dairy Business Management) 2023
17 A Study on Consumer Awareness and Market Share of Amul Sweets in Anand and Vadodara Cities M.Tech. (Dairy Business Management) 2023
18 Development of protein-rich Dairy spread M.Tech. (Dairy Technology) 2024
19 Development of gummies incorporated with moringa pod powder and whey protein concentrate M.Tech. (Dairy Technology) 2024
20 Development of chhana based cake using sweetened condensed milk and barnyard millet M.Tech. (Dairy Technology) 2024
21 Utilization of Datesed powder for manufacture of date-amaranth lassi M.Tech. (Dairy Technology) 2024
22 Assessing the feasibility of water chestnut flour in preparation of gluten-free Pantoa M.Tech. (Dairy Technology) 2024
23 Development of protein-rich, sugar-free, medium-fat ice cream M.Tech. (Dairy Technology) 2025
24 Development of Processed Cheese using cottage cheese and white Butter M.Tech. (Dairy Technology) 2025
25 Development of fruit cereal and millet based lassi M.Tech. (Dairy Technology) 2025
26 Exploring Pumpkin Seed and jaggery for value addition to burfi M.Tech. (Dairy Technology) 2025
27 Development of Functional Burfi using turmeric and Moringa pod powder M.Tech. (Dairy Technology) 2025
28 Development of processed cheese Spread by using cottage cheese and white butter M.Tech. (Dairy Technology) 2025
29 Development of technology for the manufacture of protein rich sweetened condensed milk based pudding M.Tech. (Dairy Technology) 2025
30 Development of technology for the manufacture of flavored milk enriched with Bael powder M.Tech. (Dairy Technology) 2025
31 Development of technology for the Manufacture of Makhana kheer mix M.Tech. (Dairy Technology) 2025
32 Quality evaluation of market Peda procured from selected places of middle Gujarat M.Tech. (Dairy Technology) 2025
33 Evaluation of physico-chemical characteristics and antioxidant activity of whey and tamarind based frozen candy M.Tech. (Dairy Chemistry) 2022
34 Study on physico-chemical properties of skimmed milk powder from commercial plants M.Tech. (Dairy Chemistry) 2022
35 Evaluation of selected spices on proteolytic activity and shelf life of Greek yoghurt M.Tech. (Dairy Chemistry) 2022
36 Studies on physico-chemical and biofunctional properties of whey based symbiotic Lassi M.Tech. (Dairy Chemistry) 2022
37 Assessment of quality of market ghee samples M.Tech. (Dairy Chemistry) 2022
38 Evaluation of quality characteristics of market samples of Shrikhand M.Tech. (Dairy Chemistry) 2022
39 Study on storage related changes in skimmed milk powder M.Tech. (Dairy Chemistry) 2022
40 Effect of oregano, rosemary and thyme on chemical characteristics and antioxidant activity of paneer M.Tech. (Dairy Chemistry) 2023
41 Study on physico-chemical properties and storage related changes in Goat milk powder M.Tech. (Dairy Chemistry) 2023
42 Study on physico-chemical properties and storage related changes in camel milk powder M.Tech. (Dairy Chemistry) 2023
43 Studies on storage related changes in dairy whiteners M.Tech. (Dairy Chemistry) 2023
44 Studies on physico-chemical and biofunctional properties of concentrated whey based probiotic candy M.Tech. (Dairy Chemistry) 2023
45 Studies on physico-chemical properties and selected heat load indicators of dairy whiteners M.Tech. (Dairy Chemistry) 2023
46 Study of Gir cow milk for composition, physicochemical properties and nitrogen distribution pattern M.Tech. (Dairy Chemistry) 2023
47 Effect of fennel seeds on chemical characteristics, antioxidant activity and storage related changes in burfi M.Tech. (Dairy Chemistry) 2023
48 Evaluating the effect of black pepper on biofunctional properties and shelf life of Greek yoghurt M.Tech. (Dairy Chemistry) 2023
49 Studies on physico-chemical properties, in vitro fat digestibility and antioxidant activity of Donkey milk powder M.Tech. (Dairy Chemistry) 2024
50 Studies on physico-chemical and storage related changes in whey powder M.Tech. (Dairy Chemistry) 2024
51 Assessment of selected high protein dairy powders for composition, physicochemical properties and heat load indicators M.Tech. (Dairy Chemistry) 2025
52 Studies on physico-chemical properties, in vitro fat digestibility and antioxidant activity of sheep milk powder M.Tech. (Dairy Chemistry) 2025
53 Characterization of casein derived hydrolysates from Kankrej cow milk and evaluation of its biofunctional properties M.Tech. (Dairy Chemistry) 2025
54 Studies on profiling of selected minerals in cow and buffalo milk from Dahod district of Gujarat M.Tech. (Dairy Chemistry) 2025
55 Physico-chemical evaluation of khoya samples from selected places in middle Gujarat M.Tech. (Dairy Chemistry) 2024
56 Evaluation of NIR spectroscopy for detection of adulteration in cow ghee with selected vegetable oils M.Tech. (Dairy Chemistry) 2025
57 Studies on physico-chemical characteristics and compositional attributes of milk lipid of Banni buffalo M.Tech. (Dairy Chemistry) 2025
58 Evaluation of NIR spectroscopy for detection of adulteration in buffalo ghee with selected vegetable oils M.Tech. (Dairy Chemistry) 2025
59 Biofunctional properties of lacto-fermented cactus pear beverage Ph.D. (Dairy Microbiology) 2023
60 Development of a synbiotic preparation and evaluation of its effect on myocardial infarction in rat model Ph.D. (Dairy Microbiology) 2023
61 Fermented whey peptides: Production, characterization and biofunctionalities Ph.D. (Dairy Microbiology) 2024
62 Comparative study on production and characterization of ACE inhibitory and Anti-diabetic peptides from fermented Buffalo and Camel milk M.Tech. (Dairy Microbiology) 2022
63 Quality and functional appraisal of alternate culture yoghurts prepared using buffalo milk M.Tech. (Dairy Microbiology) 2023
64 Evaluation of anti-colon cancer effect of fermented milk: An in vitro study M.Tech. (Dairy Microbiology) 2023
65 Production and characterization of anti-hypertensive and antidiabetic peptides from fermented sheep milk M.Tech. (Dairy Microbiology) 2023
66 Development and functional evaluation of fermented camel milk beverage M.Tech. (Dairy Microbiology) 2023
67 Study on prebiotic utilization potential of probiotic strain Lactobacillus helveticus MTCC 5463 M.Tech. (Dairy Microbiology) 2023
68 Exploring the probiotics of lactic acid bacteria for potential application in extending the shelf life of Paneer M.Tech. (Dairy Microbiology) 2023
69 Effects of prebiotics on the probiotic and biofunctional attributes of Lactobacillus helveticus MTCC 5463 M.Tech. (Dairy Microbiology) 2023
70 A comparative study on production and characterization of antioxidative and antidiabetic peptides from fermented camel milk and Gir cow milk M.Tech. (Dairy Microbiology) 2023
71 A Comparative study on production and purification of antimicrobial and antidiabetic peptides from fermented whey and soy protein isolates M.Tech. (Dairy Microbiology) 2024
72 Development of a Millet Enriched Indian Kishk and Evaluation of its Nutritional and Biofunctional Properties M.Tech. (Dairy Microbiology) 2025
73 A Comparative study on production and characterization of Antioxidative and Antidiabetic peptides from fermented sheep milk and camel milk M.Tech. (Dairy Microbiology) 2025
74 Development and Performance Evaluation of Hybrid Integrated Milk Cooling System Ph.D. (Dairy Engineering) 2022
75 Design and Development of Solar Assisted Continuous Ohmic Heating System and its Performance Evaluation for Milk and Selected Dairy Products Ph.D. (Dairy Engineering) 2023
76 Development of Mechanical Vapor Ejector System for Multipurpose Processing Vat and its Performance Evaluation for Traditional Milk Products. Ph.D. (Dairy Engineering) 2024
77 Design, Development and Performance Evaluation of Peda Forming Machine Ph.D. (Dairy Engineering) 2024
78 Design and development of batch type ohmic heater M.Tech. (Dairy Engineering) 2023
79 Study on pasteurization of milk using solar water assisted double tube heat exchanger M.Tech. (Dairy Engineering) 2023
80 Performance evaluation of batch type ohmic heater for paneer manufacturing M.Tech. (Dairy Engineering) 2024
81 Study on ohmic processing of doodhpak M.Tech. (Dairy Engineering) 2024
82 A comprehensive study of consumer awareness, buying behaviour, satisfaction levels and retailer perspectives on Amul cow milk in Anand and Vidyanagar cities MBA (Dairy & Food Business Management) 2024
83 Strategies to increase market share of Amul ice cream and others frozen desserts in Vadodara market MBA (Dairy & Food Business Management) 2024
84 A comparative study of consumption pattern and buying behaviour of packaged milk and loose milk customers in Anand city MBA (Dairy & Food Business Management) 2024
85 A comprehensive study on consumer awareness, buying behaviour and satisfaction level of Amul Masti dahi in Anand and Vidyanagar cities MBA (Dairy & Food Business Management) 2024
86 Adoption of clean milk production practices by the dairy farmers of Vijapur (Mehsana district) MBA (Dairy & Food Business Management) 2024
87 A study of participation and decision making of farm women in dairy occupation of Anand taluka MBA (Dairy & Food Business Management) 2024
88 The analysis for purchasing rice includes identifying customer segments based on demographics, purchasing behaviour, and preferences, and enhancing the customer experience at retail market MBA (Dairy & Food Business Management) 2024
89 Study the distribution channels of premium milk in Ahmedabad city MBA (Dairy & Food Business Management) 2024
90 Supply chain of Amul fresh milk products: a study of Amul dairy's transporters, retailers & consumers in Anand city and Vidyanagar MBA (Dairy & Food Business Management) 2024
91 A Study of Consumer Awareness and Perception of Amul Stirred Yoghurt Through Sampling Campaigns in Anand MBA (Dairy & Food Business Management) 2025
92 Understanding value chain of IRCTC MBA (Dairy & Food Business Management) 2025
93 A study on competitive analysis of Amul organic products in Anand and Vidyanagar cities MBA (Dairy & Food Business Management) 2025
94 A Comprehensive study on market analysis, sales strategy, and operations optimization in Rajkot city at Amul – GCMMF MBA (Dairy & Food Business Management) 2025
95 A study of consumer awareness, buying behaviour, and strategies to increase the sale of Amul infant food formula MBA (Dairy & Food Business Management) 2025
96 A study on enhancing consumer base and sustainability of Amul Green Retail Store MBA (Dairy & Food Business Management) 2025
97 A study on consumer awareness, buying behavior and satisfaction level of Sugam Ice-cream in Vadodara city MBA (Dairy & Food Business Management) 2025

Extracurricular Activities

  • Annual Report of SRC Activities during 2024-25 - Click here
  • Har Ghar Tiranga Awareness Rally - Click here
  • Campus Placement Cell
  • Student's Representative Council
  • GRE and Student Counseling Cell

Other Features

  • Refreshers/ short-term courses
  • Technical sessions at the door-steps of dairy plants
  • Seminar on current topics of interest to the industry
  • National Dairy Product Judging Contents
  • Biannual Alumni Conventions
  • Analytical services for milk and milk products
  • Supply of Dairy cultures
  • Consultancy to Dairy/ food plants
  • Headquarter of Swedish South Asian Network for Fermented Foods
  • Activities through Alumni Association
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