Overall aims of course:

Are to prepare the students to be efficient and productive members in the field of the dairy industry and dairy research institutions in Egypt to assure dairy security, quality and safety. This will be achieved through:

• Provide students with basic information about milk products technology, characteristics, standards and microbiology. Edible fats and oils characteristics to differentiate them from milk fats. Besides egg and egg product hygiene as a food of animal origin.
• Enable students to understand the hygiene adopted in dairy factories to enhance production of safe and high quality milk products.
• Enable students to understand the factors that influencing milk products excellence at factory level and ways to control them.
• Enhance the student educational experience about dairy products manufacturing, dairy plant organization, quality control systems, cleaning and sanitation, transportation, and storage of milk products.