The Warner College of Dairy Technology is dedicated to academic excellence in undergraduate and postgraduate education, and research programmes across a broad spectrum of disciplines in dairy education since 1924. Moreover, dairy education and research have gained distinct momentum in the last few decades. Degree programmes in dairy technology have been drawing prime attention after school education. Research scholars and scientists are also becoming more interested in the areas of dairy technology education and research. Students at this College are acquainted with various facts of professionally managed industries, which include production management, raw-material purchase, and personnel management, sales and marketing by virtue of Industrial in-plant training. This helps students gain confidence towards working as highly professional human resource for food industry. The College has different departments, which not only help in the smooth functioning of the academic activities but also provide the growing technocrats with the expertise guidance and the latest laboratory facilities.
Department of Dairy Technology
Dairy Technology Unit
Dairy technology comprises all methods of handling milk, from production to consumption. It includes processing, packaging, storage, transport and physical distribution. It employs the principles of engineering and is based on the sciences of biochemistry, bacteriology and nutrition. The objectives being to prevent spoilage, improve quality, increase shelf life, and make milk palatable and safe for human consumption. The department is equipped with excellent laboratories; a dairy processing plant, which manufactures fluid milk, butter, ice cream, and other products. Undergraduate and postgraduate students enrolled into the programme will have opportunities to utilize these facilities to develop basic and/or applied research programmes in dairy-product processing and development, microbiology, chemistry, food safety and management, while interacting with well-qualified faculty.
Dairy Engineering Unit
The aim of teaching dairy engineering is to make the students acquainted with the equipment and machinery used in dairy for the processing of milk and milk products, like pasteurizer, sterilizers, homogenizer, separator, butter churns, evaporators, driers, packaging machines, etc., their operation, maintenance, power consumption and their design aspects. Apart from this, students are also given knowledge of refrigeration systems, boiler for generating steam, different controls used to operate different machinery in dairy plant and cleaning system for cleaning the plant machinery and equipments used for processing. For the purpose, department is well equipped with machinery.
Dairy Business Management Unit
The aim of teaching dairy business management to the students is to make them familiar with dairy plant operation management, marketing management, financial management and human resource management. It also acquaints the students with different managerial skills to run the dairy plant efficiently, economically and safely within the available resources, for the maximum production with minimum inputs.
Department of Food Science and Technology
Food Technology Unit
Food processing industries are gaining momentum. The growth is so rapid that there is an urgent requirement of a technology, which makes the growth and development sustainable. In the present marketing era, the nature of finished products, storage capacity, and quality under storage are of importance. Diets, calories, packaging and nutrition standards are being given a serious thought this not only keeps the body healthy but also protects it from various diseases. Very recently, the course is being highlighted for economic benefit too. Latest equipment like texture profile analyser has been added in the department to study the texture of various fruits and vegetable products in order to incorporate desired changes in the product design to improve consumer acceptability.
Food and Dairy Microbiology Unit
The scope of food and dairy microbiology stretches right from the production of raw material to its utilization by the consumers. In other words, the contamination of food and milk with spoilage and disease-producing micro-organisms can occur at any stage of production, processing, marketing and utilization. In view of the possible presence of spoilage and pathogenic micro-organisms in food and milk products, their microbial quality needs to rigorously controlled / monitored with regard to both number and the type of micro flora present. A microbiological analysis is of these contaminating sources and taking up of the adequate measures to reduce their microbial load, are the effective steps of a quality control programme in food and dairy Industry. In order to achieve these objectives a systematic programme of microbiological quality control is required and needs to be followed rigorously both at farm level as well as in the bigger food and dairy plants. Keeping in view the prescribed syllabi of food and dairy science schools of India and needs of the food and dairy industry, the division of food and dairy microbiology provides the general information (introductory part, definition, types of the product, composition, standards) and knowledge about microbiological quality, factors affecting microbiological quality, microbiological defects, public health significance and microbiological quality control tests (recommended/proposed).
Food and Dairy Chemistry Unit
The vast knowledge of food and milk chemistry has been extensively used by the food and dairy manufacturing industry to develop and perfect the modern technology required for producing the high-quality food and milk products with which we are accustomed. A thorough understanding of the chemistry of milk and milk components, food and food components is essential for designing, processing equipment and treatments needed for the manufacture and distribution of high-quality food and dairy products. Knowledge and application of milk chemistry is also indispensable for fractionating milk into its principal components, as in the manufacture of milk protein, lactose and rich-fat products, which are used as functional and nutritional ingredients by the food industry. To ensure that quality milk and milk products flow out of dairy plant premises and reach the consumer, a practical and systematic quality-control programme has to be carried out in food and dairy. To check any adulteration and prevent pathogens from entering the finished product, strict legal standards have to enforce. With the development of common syllabus and a common co-ordinated teaching programme in food and dairy education, our food and dairy chemistry department provides firm base and additional information on physico-chemical approach needed for food and dairy industry in India.
Non Teaching Staffs
Er. Ahsan Ahmad
Er. Ajeet Yona Vishwasi
Mr. Biju John
Clerk Cum Computer Operator
Mr. Hardeo Ram
Mr. Erick Nelson
Mr. Vijay Singh
Mr. Om Hari
Mr. Jainendra Prasad
Mr. Patras masih
Mr. Tulshi Ram
Ice Cream Mistry
Mr. Manoj Kumar
Mr. Sohan Lal
SHUATS offers the following courses
- M.Sc. (Dairy Technology) (Duration: 4 Sem)
Eligibilty: B.Sc. Agri. (4Yr). or B.Sc.Dairy Tech. or B.Sc,with IDD or B.Sc, (AH and Dairying) or B.Sc, Dairying or related field
Download Course Structure MSDY
(Marks: Minimum 50% or 5.5 CGPA)