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.
|
Govt. of Gujarat | 21.17 |
10 | Utilization of whey in dairy and food products
|
Govt. of Gujarat | 8.09 |
11 | Evaluation of selected natural food additives for their suitability to enhance the quality of dairy products
|
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”.
|
ICAR | -- |
7 | ICAR Network project on “Research and development support for process upgradation of indigenous milk products for industrial applications”.
|
ICAR | -- |
8 | ICAR Network project on “Research and development support for process upgradation of indigenous milk products for industrial applications”.
|
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
|
Govt. of Gujarat | - |
14 | Evaluation of selected natural food additives for their suitability to enhance the quality of dairy products
|
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