Advance food engineering, food safety standards (ISO, BRC, HACCP, GMP), EU Legislations, Research thesis on cheese coagulation and cutting time factors on an industrial scale. Centrifugal phase separation (heavy, light phase, total solids, stickwater, emulsion), factors affecting CIP, spray/mill dryer working principle and powder cooling, packaging techniques. HACCP (PRPs, OPRP's, CCP), Protein, calcium, Oil properties and factors affecting it's quality. Factory tour (hygiene checks, manual handling, post production handling, storage, segregation, allergen safety, in-house lab testing)