*Year 1: Semester 1* 

1. *Introduction to Dairy Science* 

   - Overview of dairy industry, milk composition, dairy farming basics, and global trends. 

2. *Basic Dairy Chemistry* 

   - Milk proteins, lipids, carbohydrates, enzymes, and physicochemical properties. 

3. *Fundamentals of Microbiology* 

   - Microbial classification, role in dairy (beneficial vs. pathogenic), spoilage, and fermentation. 

4. *Mathematics & Statistics for Dairy Technology* 

   - Calculations for standardization, yield, and data analysis. 

5. *Dairy Engineering Basics* 

   - Fluid mechanics, heat transfer, and equipment overview (pumps, pasteurizers). 

 

*Practical’s*: 

- Milk composition analysis, basic microbiological techniques, lab safety. 

 

*Year 1: Semester 2* 

1. *Advanced Dairy Chemistry* 

   - Colloidal systems, milk adulteration, and advanced analytical methods. 

2. *Dairy Microbiology* 

   - Starter cultures, probiotics, and microbiological quality control. 

3. *Dairy Engineering Systems* 

   - Design of dairy equipment, refrigeration, and energy management. 

4. *Milk Quality & Safety* 

   - Hygiene, HACCP, food safety standards (FSSAI, Codex). 

5. *Introduction to Processing Technologies* 

   - Pasteurization, homogenization, and separation techniques. 

 

*Practical’s*: 

- Microbial culturing, chemical adulteration tests, pasteurization experiments. 

 

*Workshop*: 

- Visit to dairy farms/processing units. 

 

*Year 2: Semester 3* 

1. *Dairy Processing Technology I* 

   - Liquid milk, fermented products (yogurt, cheese), and butter production. 

2. *Packaging & Preservation* 

   - Packaging materials, shelf-life extension, and cold chain management. 

3. *Dairy By-Products* 

   - Whey processing, casein, and value-added products. 

4. *Dairy Quality Assurance* 

   - Sensory evaluation, chemical/microbiological testing, certifications. 

5. *Environmental Management* 

   - Effluent treatment, waste recycling, and sustainability practices. 

 

*Practical’s*: 

- Cheese/yogurt preparation, packaging experiments, waste treatment labs. 

 

*Industrial Training*: 

- 4-6 weeks internship during semester break. 

 

*Year 2: Semester 4* 

1. *Dairy Processing Technology II* 

   - Ice cream, condensed milk, powdered milk, and novel technologies. 

2. *Automation in Dairy Plants* 

   - IoT, robotics, PLCs, and process control systems. 

3. *Dairy Plant Management & Entrepreneurship* 

   - Operations, financial planning, marketing, and regulatory compliance. 

4. *Project Work* 

   - Industry-focused research or product development. 

 

*Practical’s*: 

- Ice cream production, automation simulations, plant layout design. 

 

*Workshop*: 

- Entrepreneurship and emerging trends in dairy tech. 

 

*Assessment Methods* 

- *Theory*: Exams (60%), assignments/quizzes (20%), presentations (20%). 

- *Practical’s*: Lab reports (50%), skill assessments (30%), viva (20%). 

- *Project*: Report (50%), presentation (30%), innovation (20%). 

 

*Additional Components* 

- *Industrial Visits*: Quarterly visits to processing plants. 

- *Guest Lectures*: Experts on automation, sustainability, and entrepreneurship. 

- *Soft Skills*: Communication and teamwork integrated into projects.