S.No. Dates Title of the Short Course No. of trainees trained No. of beneficiaries other than the Host Institution
Institution / States
1995-1996
1. March 20 to April 4, 1996 Recent Advances in Membrane Processing 14 10 / 8
1996-1997
2. 22.8.1996 to 13.9.1996 Sensory Evaluation and Rheology of Milk and Milk Products 17 16 / 13
3. 18.3.1997 to 7.4.1997 Technological Advances in Dairy by-products 18 16 / 13
1997-1998
4. 16.12.1997 to 6.1.1998 Advances in Traditional Dairy Products 20 18 /11
1998-1999
5. 16.5.1998 to 9..6.1998 Advances in Cheese and Fermented Dairy Products 20 14 / 9
6. 15.12.1998 to 4.1.,1999 Advances in Ice cream and Frozen Desserts 14 12 / 9
1999-2000
7. 19.5.1999 to 8.6.1999 Advances in processing and preservation of milk 20 15 / 10
8. 14.12.1999 to 3.1. 2000 Advances in Condensed and Dried milks 18 12 / 9
9. 27.3.2000 to 26.4. 2000 New Concepts in Dairy Technology 19 14 / 11
2000-2001
10. 19.6.2000to 10.7.2000 Advances in formulated foods 14 11 / 8
11. 12.12.2000 to 11.1. 2001 Application of Membrane Technology in Dairy/Food products 20 13 / 8
12. 1.3.2001 to 30.3. 2001 Total Quality Management. 17 13 / 7
2001-2002
13. 13.8. 2001 to 12.9. 2001 Advances in preservation of Dairy/Food products. 14 9 / 5
14. 4.3. 2002 to 3.4.2002 Ghee and fat-rich dairy products. 17 12 / 8
2002-2003
15. 13.2, 2003 to 5.3. 2003 Advances in packaging of Dairy and food products 20 15 / 8
2003-2004
16. 4.11.2003 to 24.11. 2003 Application of Biotechnology in Dairy and food Processing. 20 16 / 10
17. 3.3.2004 to 23.3.2004 Advances in Cleaning and Sanitation of Dairy Equipment. 13 12 / 8
2004-2005
18. 8.2.2005 to 28.2. 2005 Recent Developments in Health Foods and Nutraceuticals 18 16 / 10
2005-2006
19. 28.12.2005 to 17.1.2006 Computer Applications in Food and Dairy Processing 14 10 / 7
20. 11.3.2006 to 31.3.2006 Recent Advances in Food Additives and Ingredients 20 16 / 7
2006-2007
21. 10.12.2006 to 30.12. 2006 Recent Developments in Traditional Dairy Products 15 11 / 5
2007-2008
22. 27.2.2008 to 18.3. 2008 Technological advances in the utilization of Dairy By Products 15 13 / 6
2008-09
23. 17.6.2008 to 7.7. 2008 Sensory and Related Techniques for Evaluation of Dairy Foods 19 14 / 9
2010-11
24. 22.03.2011 to 11.04.2011 Advances in processing and quality assurance of dairy foods 15 7 / 5
2011-12
25. 5.7.2011 to 25.7.2011 Technological developments in cheese and fermented dairy foods 10 7/4
2012-13
26. 10.10.2012 Innovative Trends in Dairy and Food Products Formulation 10 18 / 9
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