The history of the Department of Dairy Technology dates back to the year of 1933. In 1953, following the transformation of the Advanced Agriculture Institute into the Faculty of Agriculture, education and research activities conducted by the Chair of Milk and Dairy Products have been carried out by the Department of Dairy Technology, which has gained an independent status since 1967. The department is located within the Diskapi Campus of Ankara University.

The Department of Dairy Technology is a discipline dealing with milk which is an indispensable food substance for mammalians after birth; its fresh, healthy and hygienic transportation to consumers. It is established in order to transfer the necessary knowledge and experience for ensuring the processing of milk into cheese, yoghurt, butter and other similar dairy products and dairy by-products, which has been also teaching on this field. The Department of Dairy Technology, which provides education at the undergraduate and graduate levels, continues its education in a specific way with its specialized staff on milk and dairy products. The department’s curriculum has been designed to equip students with sufficient technical practicum to increase the production of milk, quality control activities in milk and dairy products, establishment and organization of dairy plants, and evaluation of milk by-products. In addition to milk and dairy products, basic agricultural and engineering lectures are also given. The information obtained in department lectures are supported by laboratory and processing practices.

Students who complete 4 years of education in the Department of Dairy Technology Program in the Faculty of Agriculture are graduated with the title of “Agricultural Engineer”. Department graduates who have completed their education with all kinds of professional knowledge and skills can find employment in various public institutions and private sector companies operating on milk and dairy products.

The Department of Dairy Technology consists of 6 laboratories, 2 classrooms with the capacity of 45 and 25 students, library, seminar room for 20 persons, computer room, academic and administrative staff rooms, and student reading room in its department building. The department also has a dairy processing plant where education, research and applications activities can be carried out.

The department has six laboratories: 1. Research Laboratory, 2. Student Practise Laboratory, 3. Microbiology Laboratory, 4. Chromatography Laboratory, 5. Sensory Evaluation Laboratory, 6. Rheology Laboratory. Scientific research projects, master’s and doctoral thesis studies are carried out in the research laboratory. Analysis and quality control of milk and dairy products are demonstrated to students individually, within the scope of Dairy Technology Department lectures in the application laboratory. Routine microbiological analyzes are performed in the microbiology laboratory. One Polimerase Chain Reaction (PCR), 2 laminar flow cabinets, 1 microcentrifuge equipment and other microbiological equipments are available in the microbiological laboratory.  There are basic laboratory equipments in student practice and research laboratories, that allow students to carry out practical applications and research projects. Chromatography Laboratory includes Gas Chromatography (GC), Gas Chromatography- Mass Spectrometry (GC/MS), Olfactometer, High Pressure Liquid Chromatography (HPLC), Texture Analyser and Rheometer instruments where specific analyses such as aroma components, fatty acids and toxic substances (aflatoxin, amine etc) are performed. In addition, there is a PAGE electrophoresis device where qualitative tests of protein fractions are performed in the department. Ultrafiltration (UF) and microfiltration (MF) assemblies of membrane technologies, which are among the emerging new techniques, are available in department laboratories and are used in various researches.

The Education-Research and Application Plant of Department of Dairy Technology is capable of processing 3 tons of milk per day. There are 6 basic units, namely drinking milk, yoghurt, cheese, ice cream, butter and kefir. In addition, pilot scale milk powder and evaporation units are available and these units are used in student applications. On the other hand, commercial production is also carried out in the processing plant and the products are offered to the public in the stores belong to faculty that are located in various districts.

There is a library in the Department of Dairy Technology which has a rich and up-to-date content. There are domestic and foreign journals dating back to the 1950s and 1960s, as well as numerous books by domestic and foreign authors in the library.