Department of Dairy Microbiology
Facility
Dairy Microbiology Division is currently engaged in research, teaching, consultancy, training and technology transfer in specialized field of Dairy Microbiology. Broadly, the research work of the division covers the areas related to starter cultures like direct vat starters (DVS) and fermented milk products such as indigenous probiotics. The research includes filled like functional efficacy and work on gut microbiota, Prebiotics and Synbiotics etc. The department undertakes teaching and guidance for both under-graduate and post-graduate Programs of the University. The scientists regularly participate in different specialized training Programs. The department has well equipped with U.G. and P. G. laboratories. The department is in the process buttressing the lab facilities with modern equipment.
Mandate:
To advance excellence in dairy microbiology through education, research, innovation, quality assurance, consultancy, and technology transfer for ensuring safe, nutritious, and sustainable dairy and food products.
Specific Mandates
- Teaching and Human Resource Development
- Provide quality undergraduate, postgraduate, and doctoral education in Dairy Microbiology.
- Develop skilled professionals in dairy quality assurance, food safety, and microbial biotechnology.
- Organize training programmes, workshops, and capacity-building activities for students, researchers, dairy professionals, and entrepreneurs.
- Research and Innovation
- Conduct fundamental and applied research on dairy microorganisms.
- Develop indigenous starter cultures, probiotics, prebiotics, synbiotics, and fermented dairy products.
- Promote innovation leading to patents, technologies, and commercial products.
- Food Safety and Quality Assurance
- Monitor and improve microbiological quality and safety of milk and dairy products.
- Develop rapid diagnostic methods and biosensors for detection of pathogens, antibiotic residues, and contaminants.
- Support implementation of HACCP, ISO 22000, GMP, GHP, and microbiological quality standards.
- Technology Development and Transfer
- Develop and standardize technologies for starter culture production and fermented dairy products.
- Transfer technologies to dairy industries, startups, cooperatives, and farmers.
- Promote value addition through microbial biotechnology.
- Consultancy and Industry Support
- Provide consultancy services on dairy hygiene, quality control, shelf-life improvement, and food safety.
- Offer laboratory testing and certification support.
- Extension and Outreach
- Disseminate scientific knowledge to dairy farmers, entrepreneurs, and processors.
- Promote hygienic milk production and safe dairy processing practices.
- Conduct awareness programmes on fermented foods, probiotics, and food safety.
- National Culture Repository
- Isolate, characterize, preserve, and maintain indigenous dairy microbial cultures.
- Develop culture banks for starter cultures and probiotic strains with industrial potential.
- Collaborative Research
- Establish collaborations with national and international institutions, industries, and regulatory agencies.
- Promote interdisciplinary research involving microbiology, biotechnology, nutrition, and dairy engineering.
- Sustainable Dairy Processing
- Develop eco-friendly microbial technologies.
- Support environmentally sustainable dairy production systems.
Facilities
Laboratories:
- UG Lab
- PG Lab
Name of the Instruments/Equipment:
- Microscope
- Water Bath with Shaker
- Double Distillation unit
- pH Meter
- Colony Counter
- Magnetic Stirrer
- Centrifuge
- Rotameter
- Weighing Balance
- Laminar air Flow
- Incubator
- Hot Air Oven
- Autoclave
- Hot Plate
- Deep Freezer
- Refrigerator
- Freeze Drier
- Refrigerator
- Induction Cook top
- Gas stove with Cylinder
- Various types of utensils for conducting practical
Academic Activities:
| S. No. | Course No. | Course Title | Credit Hours |
|---|---|---|---|
| 1 | DTM-111 | Fundamentals of Microbiology | 2 (1+1) |
| 2 | DTM-121 | Microbiology of Fluid Milk | 2 (1+1) |
| 3 | DTM-221 | Microbiology of Dairy Products | 2 (1+1) |
| 4 | DTM-211 | Starter Cultures and Fermented Milk Products | 2 (1+1) |
| 5 | DTM-311 | Quality and Safety Monitoring in Dairy Industry | 3 (2+1) |
| 6 | DTM-321 | Food and Industrial Microbiology | 2 (1+1) |
| Skill Enhancement Programme | |||
| 7 | SEC-18 | Food Safety & Hygiene | 2 (0+2) |
| 8 | SEC-19 | Basic Microbiological Tests for Quality of Milk & Milk Products | 2 (0+2) |
| 9 | SEC-20 | Preparation & Management of Starter Culture for Fermented Milk Products | 2 (0+2) |
| M.Tech Courses | |||
| 1 | DM-511 | Microbial Physiology | 2+1 |
| 2 | DM-512 | Microbiology of Processed Dairy Foods | 3+1 |
| 3 | DM-513 | Microbial Morphology & Taxonomy | 2+1 |
| 4 | DM-514 | Microbiology of Fluid Milk and Dairy Products | 2+1 |
| 5 | DM-515 | Microbial Genetics | 2+1 |
| 6 | DM-516 | Environmental Microbiology | 2+1 |
| 7 | DM-517 | Biotechnology in Dairy Industry | 2+1 |
| 8 | DM-521 | Dairy Starter Culture | 2+1 |
| 9 | DM-522 | Microbial Safety & Quality | 2+1 |
| 10 | DM-523 | Microbiology of Cheese & Fermented Dairy Products | 2+1 |
| 11 | DM-524 | Probiotics & Prebiotics | 2+1 |
| 12 | DM-525 | Research Techniques | 2+1 |
| 13 | DM-526 | Microbial Fermentation Technology | 2+1 |
| 14 | DM-591 | Credit Seminar | 1+0 |
| 15 | DM-599 | Masters Research | 0+30 |
Research Activities:
| Sl. No. | Details | PI/Co-PI |
|---|---|---|
| 1 | Process Optimization for Development of Yoghurt Fortified with Sweet Potato (Ipomoea batatas) | PI |
| 2 | Process Optimization of Low Fat Long Life Herbal Vacuum Packaged Paneer/Soft Cheese | Co-PI |
|
S. No |
Name |
Mobile No. |
Email ID |
More |
| 1. | Dr. Sonia Kumari | 8292230618 | sonia.sinhasgidt@gmail.com | More |
Dr. Sonia Kumari
Professor & Head
Department of Dairy Microbiology
Bihar State Institute of Dairy Technology (BSIDT), BASU-Patna
📞 Mobile: +91 8292230618
📧 Email: sonia.sinhasgidt@gmail.com