The Massive Open Online Course (MOOC), is being conducted in collaboration between ICAR – National Dairy Research Institute, Karnal, and ICAR – National Academy of Agricultural Research Management, Hyderabad.
About the Course
This course covers the various aspects of milk processing and value addition including chemical analysis for quality assurance and detection of adulterants and preservatives; ensuring safety through microbial testing of milk and milk products; unit operations involved in milk processing such as filtration, clarification, cream separation, pasteurization, homogenization, etc.; preparation of various market milk types and milk products such as fat-rich dairy products, Indian traditional dairy products, frozen dairy products, fermented milk and cheese, condensed and dried milk, etc.; cleaning and sanitation or dairy equipment; packaging and labeling.
Course Outline
The following topics will be covered in the MOOC:
- Unit operations involved in processing of liquid milk
- Preparation of market milks
- Chemical quality analysis of milk
- Detection of adulterants and preservatives in milk
- Adulteration of Milk Products
- Microbial analysis of milk and milk products
- Technology of fermented milks (Dahi/Yoghurt/Lassi)
- Technology of Mozzarella Cheese
- Technology of ice cream and kulfi
- Technology of khoa and khoa based sweets
- Technology of chhana and paneer
- Technology of fat-rich dairy products (Butter and Ghee)
- Technology of spray dried skim milk powder
- Starter cultures for fermented dairy products and their maintenance.
- Utility management at dairy plant
- Preparation of techno-financial feasibility report of a dairy plant project.
- Cleaning and sanitation in dairy industry
- Prospects of value addition in dairy products at farm level
- Product diversification for improving profitability in dairy industry
- Packaging of Dairy Products
- Labelling of Packaged Foods
- Regulatory aspects of nutraceuticals and functional foods
Who Can Attend?
- Students
- Entrepreneurs
- Start-ups
- Dairy enthusiasts.
- Or someone starting a new venture.
Benefits of the Course
Participants attending the MOOC will gain practical insights from leading scientists of premier dairy research institute and top agricultural university of the country. They will be exposed to practical demonstrations of milk processing and products manufacturing to build real-world skills, guidance on starting and growing a dairy business. In compliance with the New Education Policy (NEP-2020) and suggestions of the Broad Subject Matter Areas (BSMA) Committees of ICAR, this course would be equivalent to at least 40 hours of academic load.
Course format
Participants are expected to access around 25 content modules over 8 weeks which are mostly video lectures of around 15-20 minutes duration supplemented with other resource materials.
Most lectures will have integrated questions/discussions/ assignments which have to be completed by the participants in a specific time limit.
Certificate
Successful participants whose list will be declared after processing all the criteria and who desire to have certification can download their certificate on payment of Rs. 3000 plus applicable GST (18%) (approximately Rs. 3,540/-).
To qualify for certification, participants shall secure requisite qualifying marks, which will be intimated during the course progress, which are based on their extent of accessing all the modules and participation in assignments/ exercises/ discussion for an online evaluation.
Application Details
Last date: 31st March, 2025
Course start date: 16th March, 2025
Course end date: 15th May, 2025
Registration Fee: Free
Contact Details
Course In-charge: Dr. P. Narender Raju, Senior Scientist, Dairy Technology Division, ICAR-NDRI, Karnal
Email: narender.p@icar.gov.in | Ph.: 0184-2259597
Head, Dairy Technology Division: Dr. Deep Narayan Yadav, Dairy Technology Division, ICAR-NDRI, Karnal
Email: deep.yadav@icar.gov.in | Ph.: 0184-2259240
Date- 8 & 9 March, 2025 Time- 10 AM to 5 PM Fee – Rs 3000
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