It seeks to prepare a specialized cadre in the fields of manufacturing processes and quality control from the structural, chemical, microbiological and sensory aspects, as well as working to raise the economic revenues of raw materials and protect the environment from pollution, as well as studying the theoretical foundations with the use of modern biotechnology in producing different dairy products And transporting it to the factory in form of clean milk containing the least number of microorganisms to be manufactured into different dairy products, that include heat treated milk – fermented milk – cheese of all kinds – cream and milk icing – dairy products rich in fat – dried, condensed and sweetened milk.
The theoretical foundations also include studying the composition of milk, the nutritional value of milk and its products, and the possibility of preserving the milk in form of milk products, as previously mentioned, in line with the technology developed to manufacture these products.
The department gives a degree of importance to the development of its students culturally and socially with the same attention it attaches to their scientific development, and the department with its capabilities is able to contribute to a wide range of educational, social, cultural and community facilities.
The department is also concerned with allowing its students to develop their skills and improve their ability to share their contributions with peer graduates locally and internationally.
The faculty members of the department are constantly working to provide educational excellence, the required technological support, and contemporary and standard education for its students, which is required by the promises made to them to prepare them for the labor markets locally and internationally in order to achieve a promising future for them.
The department also organises scientific trips to food and dairy factories in the city of Alexandria every year, as well as many scientific trips to dairy factories in the cities of the tenth of Ramadan and the sixth of October for students of the third and fourth year programs in food and dairy science, in order to familiarise themselves with the modern technologies used in the field of dairy science and technology and to benefit In conveying the realistic image of the department’s graduates to give them more hope and diligence in the educational process to meet the requirements of the lobar market.