Department of Dairy Microbiology was set up under Bidhan Chandra Krishi Viswavidyalaya (B.C.K.V.) in the year of 1977. With the bifurcation of BCKV and creation of West Bengal University of Animal & Fishery Sciences, Dairy Microbiology is a constituent Department of Faculty of Dairy Technology since its inception in 1995. The Department is responsible for teaching courses related to Dairy Microbiology at Undergraduate and Post Graduate levels. It also conducts research in the subject as per the demand of the industry and policy of the University and participates in various extension activities. This Department is engaged in research, teaching, consultancy, training and technology transfer in specialized field of Dairy Microbiology. The research work in this Department covers the areas related to starter cultures and fermented milk products; indigenous products, prebiotics, probiotics and synbiotics; and quality assurance and food safety. The department fulfils the various mandates of ICAR through its teaching, research and extension education programmes. It is engaged for developing manpower of B. Tech. (DT) students with adequate knowledge of microbiology of milk and milk products, their shelf-life, quality assurance, safety aspects, sanitation and hygiene of a dairy plant and brief overview of Food & Industrial Microbiology and Biotechnology The department offers degree in M.Tech in Dairy Microbiology and Ph.D in Dairy Microbiology.
Faculty MemberFaculty: Faculty of Dairy Technology
Head of the Department. : Dr. Tarun Kanti Maity
DR. TARUN KANTI MAITY
Qualification : M.Sc. & Ph. D.
Designation : Professor
Email : firstname.lastname@example.org
POPULAR ARTICLES: 8
Undergraduate Programme Course No. Course Title Credit Hours DM–111 FUNDAMENTALS OF MICROBIOLOGY 2+1 DM–122 INTRODUCTORY DAIRY MICROBIOLOGY 2+1 DM–243 STARTER CULTURE AND FERMENTED MILK PRODUCTS 2+1 DM–354 DAIRY BIO- TECHNOLOGY 2+1 DM–355 QUALITY AND SAFETY MONITORING IN DAIRY INDUSTRY 2+1 DM–366 FOOD AND INDUSTRIAL MICROBIOLOGY 2+1 Post-graduate programme Course No. Course Title Credit Hours DM–511 MICROBIAL MORPHOLOGY 2+1 DM–512 MICROBIAL PHYSIOLOGY 2+1 DM–515 MICROBIOLOGY OF PROCESSED DAIRY FOODS 3+1 DM–516 APPLICATION OF BIOTECHNOLOGY IN DAIRY INDUSTRY 2+1 DM–521 DAIRY STARTER CULTURES 2+1 DM – 522 MICROBIAL GENETICS 2+1 DM – 523 MICROBIAL QUALITY AND SAFETY IN DAIRY INDUSTRY 2+2 DM – 525 PROBIOTICS AND FERMENTED DAIRY PRODUCTS 2+1 VOG 691 MASTER’S SEMINAR 1+0 DM – 599 MASTER’S RESEARCH 20 Ph D Course No. Course Title Credit Hours DM- 611 MICROBIAL DIVERSITY AND PHYSIOLOGY 3+0 DM -612 ADVANCES IN MICROBIAL GENETICS 3+0 DM-621 ADVANCES IN DAIRY AND FOOD MICROBIOLOGY 3+0 DM 622 MICROBIOLOGY OF FOOD-BORNE PATHOGENS 3+0 FPT 691 DOCTORAL SEMINAR I 1+0 DM 692 DOCTORAL SEMINAR II 1+0 FPT 699 DOCTORAL RESEARCH 45
* Compulsory for Master’s programme; ** Compulsory for Doctoral programme
Project Completed / ongoing
Completed Sl.No. Title Name of PI Period Funding Agency Budget (Rs. in lakhs) 1 Collection, Characterization and Preservation of Lactic Starter Culture for the manufacture of Misti Dahi Dr. Shyama Prasad Sarkar 2004-2006 ICAR, New Delhi 1500000.000
Project Research Findings Collection, Characterization and Preservation of Lactic Starter Culture for the manufacture of Misti Dahi