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Bachelor in Dairy Technology

Bachelor in Dairy Technology

Program
Bachelor in Food Technology (4 yrs/8 semesters)

 

Entry requirement
I.Sc./10+2 Science/Diploma in Food/Dairy or equivalent

 

Mode of Entry
Entrance Examination by Purbanchal University

 

Course Content in Bachelor level both in food and dairy program

SEMESTER-I

  • 1. Applied Physics
  • 2. Applied Chemistry
  • 3. Applied Mathematics and Statistics
  • 4. Applied Microbiology
  • 5. Basic Engineering for Food and Dairy

SEMESTER-II

  • 1. Agro Business Management
  • 2. Food Chemistry
  • 3. Food Extension Education
  • 4. Food Process Engineering I
  • 5. Instrumental Methods of Food Analysis
  • 6. Computer Application in Food & Dairy Industries

SEMESTER-III

  • 1. Biochemistry & Human Nutrition
  • 2. Advanced Microbiology
  • 3. Biochemical Engineering
  • 4. Post Harvest Technology
  • 5. Modern Biotechnology and Genetic Engineering
  • 6. IT Based Management in Food/Dairy Industries

SEMESTER-IV

  • 1. Quality Control and Assurance
  • 2. Food Process Laboratory System Development
  • 3. Food Process Engineering II
  • 4. Nutrition and Dietetics
  • 5. Packaging Technology
  • 6. Human Resource and Entrepreneurship Development
  • 7. Industrial Microbiology
Specialization Course in Dairy Specialization Course in Food

SEMESTER V

  • 1. Dairy Chemistry I
  • 2. Dairy Microbiology I
  • 3. Dairy Engineering I: Mechanical and Electrical
  • 4. Technology of Dairy Products I: Market Milk
  • 5. Technology of Dairy Products II: Indigenous Milk Products

SEMESTER V

  • 1. Advanced Food Process Engineering
  • 2. Technology of Food Products I: Fruits and Vegetables
  • 3. Technology of Food Products II: Cereal Legumes and Oilseeds
  • 4. Technology of Food Products III: Fats and Oils
  • 5. Market Research and Consumer Behaviour

SEMESTER VI

  • 1. Dairy Chemistry II
  • 2. Dairy Microbiology II
  • 3. Dairy Engineering II: Refrigeration and Air Conditioning
  • 4. Technology of Dairy Products III: Ice-cream and Frozen Milk Products
  • 5. Technology of Dairy Products IV: Fermented Milk Products
  • 6. All Nepal Industrial Visit

SEMESTER VI

  • 1. Technology of Food Products IV: Snack Foods
  • 2. Technology of Food Products V: Alcoholic and Non-Alcoholic Beverages
  • 3. Technology of Food Products VI: Spices, Tea and Coffee
  • 4. Technology of Food Products VII: Meat, Fish and Poultry
  • 5. Technology of Food Products VIII: Chocolate and Confectionery
  • 6. All Nepal Industrial Visit

SEMESTER VII

  • 1. Dairy Extension and Marketing
  • 2. Dairy Business Management
  • 3. Dairy Engineering III: Design of Dairy Equipment
  • 4. Technology of Dairy Products V: Dried and Condensed Milk Products
  • 5. Dairy Plant Operation and Instrumentation
  • 6. Quality Control in Dairy
  • 7. Research Topic Selection

SEMESTER VII

  • 1. Environmental Management
  • 2. Marketing and Exporting of Food Commodities
  • 3. Technology of Food Products IX: Indigenous Foods of Nepal
  • 4. Quality Management System and Application
  • 5. Food and Beverages Services
  • 6. Research and Development in Food Technology
  • 7. Research Topic Selection

SEMESTER VIII

  • 1. In-Plant Training / On the Job Training
  • 2. Thesis Based on Lab Work

SEMESTER VIII

  • 1. In-Plant Training / On the Job Training
  • 2. Thesis Based on Lab Work

 

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