Milk Processing and Engineering examines the production processes of dairy products, the effects of production parameters and storage processes on the products' physical, chemical, textural and sensory properties. In addition, research is carried out on the development of new dairy products with modifications in composition and process parameters, the use of non-thermal technologies, especially high-pressure technology and ultraviolet light application, the development of rapid analysis methods in dairy products (with FTIR), the determination of the effects of reducing fat and salt in dairy products, the determination of adulteration in some dairy products, the determination of the properties of foreign cheese varieties (Swiss cheese) and cheese emulsions, the production of dried dairy products (such as cheese powder, snack cheese) and the examination of the factors affecting product quality. It is involved in the analysis of traditional dairy products and obtaining their geographical indications. Joint studies are carried out with the industry to solve the problems encountered in products and technology. In addition, it contributes to the determination of dairy product standards. There is a milk pilot plant used for students' training to teach them the production line and equipment.