Most of us love cheese and ice creams. But have you ever wondered about the technology behind these dairy products that derives so many by products from one source - milk? If you have, here is the right place for you to learn it. Especially industry professionals would be benefitted through this course that helps you learn about the technology and its usage.
Name of the course
Technology of Fermented, Cheese, Ice cream and Dairy By-products
Subject
Food Laws and Standards
Institute offering the course
Indira Gandhi National Open University
Course Objective
To explain participating fellows with the basic composition, standard specification, method of manufacturing, packaging and defects during manufacturing and storage of these products.
Course Components
- Fermented Products
- Cheese
- Frozen Dairy Products
- Dairy By-products
Target Audience
The course is meant for the community associated with milk chain, under the organised and unorganized sector, i.e. producer, processor/ food entrepreneur/ technical officers, consumer, distributor/ retailer, exporter/importer and regulator
When
17 August 2017 to 16 November 2017
Duration
120 hours (weekly 10 hours)
Fees
The course is free but a certificate can be availed on payment
How to apply for the IGNOU course?
Candidates can apply online through the government portal.
Why is this course conducted?
It is corroborated, with the Government's announcement in the Budget 2017 -18, for setting up of a dairy processing and infrastructure development fund at NABARD with a corpus of Rs 8,000 crore over three years.
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