The programme aims to strengthen academic capacity, applied research skills and industry relevance in functional dairy foods — a category that blends nutrition with health benefits beyond traditional dairy products. By focusing on innovation and commercial prospects, the course reflects the growing global interest in value-added dairy products like fortified milks, probiotic yoghurts and other health-oriented formats.

The inauguration was attended by senior academic leaders, including BHU Vice Chancellor Prof. Ajit Kumar Chaturvedi, Faculty of Management Studies Dean Prof. Sujit Kumar Dubey, and DSFT Head and CAFT Director Prof. Raj Kumar Duary, underscoring institutional support for the programme. Course director Prof. Anil Kumar Chauhan outlined the training’s structure, objectives and expected outcomes, setting the tone for an intensive blend of theory and practice.

Training modules will feature expert lectures, laboratory demonstrations and group discussions, offering participants hands-on exposure to recent advances in dairy processing, functional ingredient incorporation, and product development. By bridging the gap between basic dairy science and commercial product innovation, the curriculum equips faculty to drive research and teaching that align with global dairy industry trends.