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BACHELOR-OF-TECHNOLOGY-DAIRY-TECHNOLOGY in General at Sri Venkateswara Veterinary University
Tirupati, Andhra Pradesh
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About the Specialization
What is General at Sri Venkateswara Veterinary University Tirupati?
This Bachelor of Technology (Dairy Technology) program at Sri Venkateswara Veterinary University, Tirupati, focuses on the scientific and engineering principles applied to milk processing, product development, and quality control. With India being the world''''s largest milk producer, the program addresses the critical need for skilled professionals in modern dairy farming, processing, and management. It combines core engineering disciplines with specialized dairy science to prepare graduates for a dynamic industry.
Who Should Apply?
This program is ideal for fresh 10+2 graduates with a strong interest in science and its application to food processing, particularly dairy. It caters to individuals aspiring for technical or managerial roles within the dairy sector. Working professionals in related food industries seeking to specialize in dairy technology, or career changers passionate about food science and quality, would also find this program beneficial. Prerequisites include a background in Physics, Chemistry, and Mathematics or Biology.
Why Choose This Course?
Graduates of this program can expect diverse career paths in India''''s booming dairy industry, including roles in milk processing plants, product development, quality assurance, marketing, and entrepreneurship. Entry-level salaries typically range from INR 3.5 to 6 LPA, with experienced professionals earning upwards of INR 10-15 LPA. Growth trajectories lead to managerial and R&D positions in both private and cooperative dairy sectors, aligning with national food processing and quality certifications.
Student Success Practices
Foundation Stage
Master Core Science and Engineering Fundamentals- (Semester 1-2)
Focus diligently on Mathematics, Physics, Chemistry, and basic Electrical/Electronics Engineering. Build strong problem-solving skills and conceptual understanding, as these form the bedrock for advanced dairy technology concepts. Form study groups and utilize university tutorial sessions to clarify doubts and reinforce learning.
Tools & Resources
University library resources, Online platforms like Khan Academy for foundational concepts, Peer study groups
Career Connection
A strong foundation in these subjects is crucial for understanding process engineering, equipment design, and chemical reactions in dairy, leading to better performance in core technical roles.
Develop Practical Lab Skills Early- (Semester 1-2)
Actively participate in all practical sessions for Physics, Chemistry, and Fundamentals of Dairy Technology. Pay close attention to experimental procedures, data recording, and analysis. Seek opportunities for additional lab hours or volunteer for departmental projects to gain hands-on experience with equipment and techniques.
Tools & Resources
Laboratory manuals, Safety guidelines, Faculty mentorship during experiments
Career Connection
Proficiency in laboratory techniques and equipment handling is directly applicable to quality control, R&D, and production roles in dairy plants, ensuring immediate readiness for industry demands.
Enhance Communication and English Language Skills- (Semester 1-2)
Beyond classroom English, engage in debates, presentations, and technical writing exercises. Read industry-specific journals and publications to expand vocabulary and understanding. Practice professional email writing and formal report structuring. Join college clubs focused on public speaking.
Tools & Resources
TOEFL/IELTS preparation guides, Grammarly, Toastmasters International clubs (if available)
Career Connection
Effective communication is vital for collaborating with teams, writing technical reports, and presenting project findings, which are essential for career progression and leadership roles in the dairy sector.
Intermediate Stage
Seek Early Industry Exposure and Internships- (Semester 3-5)
Look for short-term internships or industrial visits during semester breaks at local dairy farms, processing units, or milk chilling centers. This provides practical insights into dairy plant operations, equipment, and industry challenges. Network with professionals and faculty for guidance on opportunities.
Tools & Resources
Departmental placement cell, LinkedIn networking, Local dairy companies and cooperatives
Career Connection
Early exposure helps contextualize theoretical knowledge, builds a professional network, and makes students more attractive to employers for future internships and placements in the dairy industry.
Specialize in Dairy Processing Technologies- (Semester 3-5)
Deep dive into subjects like Fluid Mechanics, Thermodynamics, Dairy Microbiology, and Dairy Chemistry. Explore beyond the syllabus by reading case studies on dairy product manufacturing, quality issues, and innovative processing methods. Consider undertaking mini-projects related to these areas.
Tools & Resources
NPTEL courses on Food Engineering, Dairy industry journals (e.g., Indian Dairyman), Reference books on dairy processing
Career Connection
Specialized knowledge in these core dairy engineering subjects is indispensable for roles in R&D, production management, and process optimization within dairy plants.
Develop Data Analysis and Computer Application Skills- (Semester 4-5)
Beyond basic computer applications, learn to use spreadsheet software proficiently for data analysis and basic statistical tools relevant to quality control and process monitoring in dairy. Explore basic programming for data handling or process simulation if interested.
Tools & Resources
Microsoft Excel advanced features, Statistical software like R or Python (for basic data analysis), Online tutorials for data visualization
Career Connection
Competence in data analysis is crucial for monitoring quality parameters, optimizing processes, and making informed decisions in modern, data-driven dairy operations, enhancing employability for analytical roles.
Advanced Stage
Undertake Comprehensive Plant Training & Project Work- (Semester 7-8)
Treat the mandatory Dairy Plant Training and Project Work as a real-world assignment. Identify a specific problem in a dairy plant, propose a solution, and implement it. Document everything meticulously, from observations to results, and actively seek feedback from industry mentors.
Tools & Resources
Industry mentors, Project proposal guidelines, Data analysis tools, Technical report writing guides
Career Connection
This capstone experience demonstrates practical problem-solving, project management, and industry readiness, significantly boosting chances for placements and demonstrating capability for R&D or operational leadership roles.
Prepare for Placements and Professional Certifications- (Semester 7-8)
Start preparing for interviews, aptitude tests, and group discussions well in advance. Focus on technical knowledge from core dairy subjects, general knowledge, and soft skills. Explore certifications like HACCP, FSSC 22000, or internal auditor courses relevant to food safety and quality in dairy.
Tools & Resources
Placement cell workshops, Mock interviews, Online aptitude test platforms, FSSAI training programs
Career Connection
Proactive placement preparation and relevant certifications demonstrate commitment and expertise, making candidates highly competitive for roles in quality assurance, food safety, and processing management in top dairy companies.
Engage in Advanced Dairy Product Development & Research- (Semester 6-8)
Participate in departmental research projects focusing on novel dairy products, functional foods, or waste valorization in the dairy sector. Attend national/international seminars and workshops to stay updated on emerging trends and network with researchers and industry experts.
Tools & Resources
Research labs, Faculty guidance, Scientific databases (e.g., Scopus, Google Scholar), Industry conferences
Career Connection
Involvement in advanced R&D projects enhances critical thinking, innovation skills, and positions graduates for roles in product development, research, and academia, contributing to the evolution of the Indian dairy industry.
Program Structure and Curriculum
Eligibility:
- Intermediate (10+2) with Physics, Chemistry, and Mathematics (PCM) or Physics, Chemistry, and Biology (PCB) from a recognized board.
Duration: 8 semesters / 4 years
Credits: 155 Credits
Assessment: Internal: undefined, External: undefined
Semester-wise Curriculum Table
Semester 1
| Subject Code | Subject Name | Subject Type | Credits | Key Topics |
|---|---|---|---|---|
| BS-101 | Mathematics-I | Core | 3 | Differential Calculus, Partial Differentiation, Integral Calculus, Differential Equations, Matrices and Determinants |
| BS-102 | Physics | Core | 2 | Units and Dimensions, Kinematics, Work, Power, Energy, Heat and Thermodynamics, Wave Motion and Optics |
| DT-101 | Fundamentals of Dairy Technology | Core | 3 | Milk production and composition, Properties of milk, Dairy processing equipment, Handling and storage of milk, Dairy industry overview |
| DT-102 | Engineering Drawing | Core | 2 | Drawing instruments and conventions, Lettering and dimensioning, Orthographic projections, Isometric views, Sections and developments |
| HS-101 | English Language & Communication Skills | Core | 2 | Grammar and vocabulary, Reading comprehension, Writing skills, Oral communication, Presentation skills |
| BS-101(P) | Mathematics-I Practical | Lab | 1 | Calculus problem solving, Matrix operations, Differential equations applications, Numerical methods, Graphical representations |
| BS-102(P) | Physics Practical | Lab | 1 | Measurement techniques, Properties of matter experiments, Heat transfer experiments, Light and optics experiments, Basic electricity experiments |
| DT-101(P) | Fundamentals of Dairy Technology Practical | Lab | 2 | Milk quality tests, Density and specific gravity of milk, Cream separation, Preparation of standardized milk, Cleaning and sanitization procedures |
| HS-101(P) | English Language & Communication Skills Practical | Lab | 2 | Pronunciation practice, Group discussions, Public speaking, Interview skills, Report writing |
Semester 2
| Subject Code | Subject Name | Subject Type | Credits | Key Topics |
|---|---|---|---|---|
| BS-201 | Mathematics-II | Core | 3 | Vector Algebra, Vector Calculus, Probability Theory, Statistical Methods, Numerical Analysis |
| BS-202 | Chemistry | Core | 2 | Physical Chemistry, Organic Chemistry basics, Inorganic Chemistry basics, Electrochemistry, Polymers and materials |
| ES-201 | Basic Electrical Engineering | Core | 3 | DC and AC circuits, Circuit theorems, Transformers, DC and AC machines, Power systems fundamentals |
| ES-202 | Basic Electronics Engineering | Core | 2 | Semiconductor diodes, Transistors, Rectifiers and filters, Operational amplifiers, Digital electronics basics |
| DT-201 | Heat & Mass Transfer | Core | 3 | Conduction, convection, radiation, Heat exchangers, Evaporation and drying, Mass transfer operations, Diffusion and absorption |
| BS-201(P) | Mathematics-II Practical | Lab | 1 | Vector analysis problems, Probability distributions, Hypothesis testing, Regression analysis, Numerical integration |
| BS-202(P) | Chemistry Practical | Lab | 1 | Volumetric analysis, Qualitative analysis, Preparation of solutions, pH measurements, Organic compound synthesis |
| ES-201(P) | Basic Electrical Engineering Practical | Lab | 1 | Ohm''''s law and Kirchhoff''''s laws, Circuit simulation, Motor and generator characteristics, Transformer experiments, Wiring and safety practices |
| ES-202(P) | Basic Electronics Engineering Practical | Lab | 1 | Diode and transistor characteristics, Rectifier circuits, Amplifier circuits, Logic gates, Basic circuit design |
| DT-201(P) | Heat & Mass Transfer Practical | Lab | 2 | Thermal conductivity measurement, Heat exchanger performance, Evaporator efficiency, Drying curve determination, Mass transfer coefficient |
| HS-201 | Environmental Science | Core | 2 | Ecology and ecosystems, Pollution control, Waste management, Renewable energy sources, Environmental legislation |
Semester 3
| Subject Code | Subject Name | Subject Type | Credits | Key Topics |
|---|---|---|---|---|
| DT-301 | Fluid Mechanics | Core | 3 | Fluid properties, Fluid statics, Fluid kinematics, Fluid dynamics, Flow measurements |
| DT-302 | Thermodynamics | Core | 3 | Basic concepts and laws, Properties of pure substances, Vapor power cycles, Gas power cycles, Refrigeration cycles |
| DT-303 | Dairy Microbiology | Core | 3 | Microorganisms in milk, Milk spoilage, Fermented dairy products, Pathogens in milk, Hygiene in dairy |
| DT-304 | Dairy Chemistry-I | Core | 3 | Composition of milk, Milk proteins, Milk fat, Milk carbohydrates, Vitamins and minerals in milk |
| DT-305 | Workshop Technology | Core | 2 | Safety in workshop, Fitting and carpentry, Welding processes, Foundry practices, Machining operations |
| DT-301(P) | Fluid Mechanics Practical | Lab | 1 | Viscosity measurement, Bernoulli''''s theorem verification, Pipe friction experiments, Pump characteristics, Flow rate measurement |
| DT-302(P) | Thermodynamics Practical | Lab | 1 | Ideal gas laws verification, Heat engine performance, Refrigerator performance, Calorimetry experiments, Properties of steam |
| DT-303(P) | Dairy Microbiology Practical | Lab | 2 | Microscopic examination of milk, Standard plate count, Coliform count, Tests for pathogens, Preservatives in milk |
| DT-304(P) | Dairy Chemistry-I Practical | Lab | 2 | Analysis of milk composition, Fat estimation, Protein estimation, Lactose determination, Ash and mineral analysis |
Semester 4
| Subject Code | Subject Name | Subject Type | Credits | Key Topics |
|---|---|---|---|---|
| DT-401 | Strength of Materials | Core | 3 | Stress and strain, Elastic constants, Bending moments and shear forces, Torsion of shafts, Columns and struts |
| DT-402 | Dairy Engineering-I (Unit Operations) | Core | 3 | Centrifugation, Homogenization, Filtration, Membrane separation, Evaporation and drying in dairy |
| DT-403 | Dairy Chemistry-II | Core | 3 | Chemistry of dairy products, Physical properties of milk, Adulteration of milk, Chemical changes during processing, Nutritional aspects of dairy products |
| DT-404 | Food & Industrial Microbiology | Core | 3 | Microbiology of food spoilage, Foodborne pathogens, Fermentation industries, Probiotics and prebiotics, Sterilization and disinfection |
| DT-405 | Computer Applications in Dairy Industry | Core | 2 | Operating systems, Database management, Spreadsheet applications, Statistical software, Process control applications |
| DT-401(P) | Strength of Materials Practical | Lab | 1 | Tensile test, Compression test, Hardness test, Impact test, Bending of beams |
| DT-402(P) | Dairy Engineering-I Practical | Lab | 2 | Cream separator operation, Homogenizer performance, Filter press operation, Evaporator studies, Drier efficiency tests |
| DT-403(P) | Dairy Chemistry-II Practical | Lab | 2 | Analysis of dairy products, Detection of adulterants, pH and acidity of products, Viscosity and surface tension, Colorimetric analysis |
| DT-405(P) | Computer Applications in Dairy Industry Practical | Lab | 2 | MS Office applications, Data entry and analysis, Basic programming for data, Networking basics, Internet applications |
Semester 5
| Subject Code | Subject Name | Subject Type | Credits | Key Topics |
|---|---|---|---|---|
| DT-501 | Dairy Process Engineering | Core | 3 | Process flow diagrams, Material and energy balances, Unit operations design, Process control systems, Dairy plant layout |
| DT-502 | Market Milk | Core | 3 | Collection and chilling of milk, Standardization of milk, Pasteurization, Homogenization, Packaging and distribution |
| DT-503 | Cheese Technology | Core | 3 | Milk for cheese making, Rennet and cultures, Cheese manufacturing steps, Types of cheese, Cheese ripening and defects |
| DT-504 | Ice Cream & Frozen Desserts | Core | 3 | Composition of ice cream mix, Freezing and hardening, Ingredients for ice cream, Defects in ice cream, Manufacturing of kulfi and sorbet |
| DT-505 | Dairy Plant Engineering | Core | 3 | Plant layout and design, Utilities in dairy plants, Material handling systems, Maintenance management, Energy conservation |
| DT-501(P) | Dairy Process Engineering Practical | Lab | 1 | Mass and energy balance problems, Design of storage tanks, Flow control systems, Heat exchanger design calculations, CIP system operation |
| DT-502(P) | Market Milk Practical | Lab | 2 | Reception of milk, Cream separation, Pasteurization plant operation, Homogenization demonstration, Packaging of milk |
| DT-503(P) | Cheese Technology Practical | Lab | 2 | Manufacture of paneer, Manufacture of cheddar cheese, Analysis of cheese, Preparation of cheese spreads, Cheese quality assessment |
| DT-504(P) | Ice Cream & Frozen Desserts Practical | Lab | 2 | Preparation of ice cream mix, Freezing and packaging, Manufacture of kulfi, Manufacture of sorbet, Sensory evaluation of frozen desserts |
| DT-506 | Biochemistry | Core | 2 | Carbohydrate metabolism, Lipid metabolism, Protein metabolism, Enzymology, Nucleic acids |
Semester 6
| Subject Code | Subject Name | Subject Type | Credits | Key Topics |
|---|---|---|---|---|
| DT-601 | Traditional Indian Dairy Products | Core | 3 | Fermented milk products (Dahi, Lassi), Heat desiccated products (Khoa, Burfi), Milk fat products (Ghee), Acid coagulated products (Paneer, Chhana), Sweetened condensed milk products |
| DT-602 | Dairy Products - By-products & Waste Utilization | Core | 3 | Whey utilization, Buttermilk utilization, Skim milk utilization, Dairy waste treatment, Environmental management in dairy |
| DT-603 | Food Packaging | Core | 3 | Packaging materials, Packaging systems, Packaging machinery, Modified atmosphere packaging, Packaging for dairy products |
| DT-604 | Refrigeration & Air Conditioning | Core | 3 | Vapor compression refrigeration, Refrigerants, Refrigeration systems, Air conditioning principles, Psychrometry |
| DT-605 | Dairy Microbiology & Quality Assurance | Core | 3 | Microbial quality of dairy products, HACCP and GMP, Food safety standards, Sensory evaluation of dairy products, Quality control techniques |
| DT-601(P) | Traditional Indian Dairy Products Practical | Lab | 2 | Preparation of Dahi and Lassi, Manufacture of Khoa, Preparation of Ghee, Manufacture of Paneer, Preparation of Burfi |
| DT-602(P) | Dairy Products - By-products & Waste Utilization Practical | Lab | 2 | Whey protein concentrate production, Buttermilk beverage formulation, Skim milk powder production, Effluent treatment plant visit, Analysis of dairy effluents |
| DT-604(P) | Refrigeration & Air Conditioning Practical | Lab | 1 | Refrigeration cycle experiments, Performance of HVAC systems, Psychrometric chart applications, Troubleshooting refrigeration systems, Cold storage design principles |
Semester 7
| Subject Code | Subject Name | Subject Type | Credits | Key Topics |
|---|---|---|---|---|
| DT-701 | Dairy Process Automation | Core | 3 | Sensors and transducers, Programmable Logic Controllers (PLCs), SCADA systems, Robotics in dairy industry, Instrumentation for process control |
| DT-702 | Fermented & Special Dairy Products | Core | 3 | Yogurt and fermented milks, Probiotic dairy products, Novel dairy products, Concentrated and dried dairy products, Dietetic dairy products |
| DT-703 | Dairy Business Management & Economics | Core | 3 | Principles of management, Marketing management, Financial management, Personnel management, Dairy cooperatives |
| DT-704 | Food Safety & Regulations | Core | 3 | FSSAI regulations, International food standards, Food quality management systems, Food adulteration detection, Traceability and recall systems |
| DT-705 | Project Work-I | Project | 3 | Literature review, Problem identification, Methodology design, Data collection, Preliminary analysis |
| DT-701(P) | Dairy Process Automation Practical | Lab | 1 | Sensor calibration, PLC programming basics, SCADA system operation, Automated control loops, Industrial network protocols |
| DT-702(P) | Fermented & Special Dairy Products Practical | Lab | 2 | Yogurt and Dahi manufacture, Probiotic drink formulation, Preparation of flavored milk, Manufacture of milk sweets, Sensory evaluation of special products |
Semester 8
| Subject Code | Subject Name | Subject Type | Credits | Key Topics |
|---|---|---|---|---|
| DT-801 | Dairy Plant Training | Project | 8 | Hands-on plant operations, Process flow observation, Quality control implementation, Maintenance practices, Data recording and analysis |
| DT-802 | Project Work-II | Project | 4 | Experimental work and data analysis, Results interpretation, Report writing, Presentation of findings, Conclusion and future scope |
