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.