Our Courses

SEMESTER WISE DISTRIBUTION OF COURSES OF B.TECH (D.T.)


I Sem (New Syllabus)
Sr.No Course Name Course Code Credit Hrs
1 Milk Production Management & Dairy Development DBM-101 2+1=3
2 Engineering Drawing DE-101 0+2=2
3 Workshop Practice DE-102 1+1=2
4 Fluid Mechanics DE-103 2+1=3
5 Economic Analysis DBM-102 2+0=2
6 Fundamental of Microbiology DM-101 2+1=3
7 Environmental Studies DBM-103 2+1=3
8 Physical Chemistry of Milk DC-101 2+1=3

Optional Course: Oraganic Chemistry (DC-102)/Industrial Statistics (ST-101) 2+1=3 NC

II Sem (New Syllabus)


Sr.No Course Name Course Code Credit Hrs
1 Market Milk DT-201 3+1=4
2 Introductory Dairy Microbiology DM-202 2+1=3
3 Heat & Mass Transfer DE-204 2+1=3
4 Chemistry of Milk DC-203 2+1=3
5 Thermodynamics DE-205 2+1=3
6 Electrical Engineering DE-206 2+1=3
7 Biochemistry & Human Nutrition* DC-204 2+1=3
*Can be bifurcated as Biochem.(1+1) and Human Nutrition (1+1)

III sem (New Syllabus)
Sr.No Course Name Course Code Credit Hrs
1 Traditioanl Dairy Products DT-302 2+1=3
2 Fat Rich Dairy Products DT-303 3+1=4
3 Cheese Technology DT-304 3+2=5
4 Ice cream & Frozen Deserts DT-305 2+2=4
5 Refrigeration and Air Conditioning DE-307 2+1=3
6 Dairy Engineering DE-308 2+1=3
Optional Course: Dairy Extension Education (DBM-304) 1+1=2 NC

IV Sem (New Syllabus)
Sr.No Course Name Course Code Credit Hrs
1 Starter Culture and Fermented Milk Products DM-403 2+1=3
2 Condensed & Dried Milks DT-406 3+2=5
3 By Products Technology DT-407 3+1=4
4 Dairy Process Engineering DE-409 2+1=3
5 Packaging of Dairy Products DT-408 2+1=3
6 Marketing Management & International Trade DBM-405 2+0=2
7 Communication Skill & Entrepreneurship Development DBM-406 1+1=2

V Sem (New Syllabus)
Sr.No Course Name Course Code Credit Hrs

Hands – On training and experimental learning: The student will undergo campus training in verious department of college or off campus training in other college of Dairy Technology, where facility of hands on training is available

Hands – On training and experimental learning DT-509 0+25=25

VI Sem (New Syllabus)
Sr.No Course Name Course Code Credit Hrs
1 IT in Dairy Industry CS-601 1+1=2
2 Chemical Quality Assurance DC-605 2+1=3
3 Dairy Biotechnology DM-604 2+1=3
4 Food Technology I DT-610 3+1=4
5 Intrumentation & Process Control DE-610 2+1=3
6 Food Engineering DE-611 3+1=4
7 Financial Management & Cost Accounting* DBM-607 3+1=4

Optional Course: Computer Programming (CS-602) 1+2=3

* Can be bifurcated as Financial Management (2+1) and Cost Accounting (2+0)

VII Sem (New Syllabus)
Sr.No Course Name Course Code Credit Hrs
1 Quality and Safety monitoring in Dairy Industry DM-705 2+1=3
2 Principles of Dairy Machine Design DE-712 2+1=3
3 Food Chemistry DC-706 2+1=3
4 Food and Industrial Microbiology DM-706 2+1=3
5 Dairy Plant Design and Layout DE-713 2+1=3
6 Judging of Dairy Products DT-711 2+1=3
7 Dairy Plant Management & Pollution Control DT-712 1+1=2
8 Operation Research ST-702 2+0=2

Opt Optional Course: Food Technology II 2+1=3 DT-713

VII Sem (New Syllabus)
Sr.No Course Name Course Code Credit Hrs
1 In-Plant Training DT-814 0+20=20
2 Training Report Evaluation
0+5=5

Sr.No Name of Department No.of courses Total Credits
1 Dairy Technology 11+In-Plant Training 27+60=87
2 Dairy Engineering 13 24+14=38
3 Dairy Chemistry 5 10+5=15
4 Dairy Microbiology 6 12+6=18
5 Dairy Economics & Extension 6 12+4=16
6 Computer Science & Satitstics 2 3+1=4

Total 43+In-Plant Training 88+90=178
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Result
Udgir II Sem 2015 – 2016
Udgir I sem B.Tech (DT) Result 2015-16
Udgir III sem B.Tech (DT) Result 2015-16
Udgir V sem Training E II Report 2015-16
Udgir – Vth sem (NP) DE 318 Result 2015-16
Udgir VII sem B.Tech (DT) Result 2015-16
Udgir – VII th sem (NP) Result 2015-16
Udgir – 8 th sem (NP) inplant Result 2015-16
Udgir IV Sem 2015 – 2016
Udgir VI Sem 2015 – 2016
I SEM. B.TECH. (NEW PATTERN) 2013-14
I SEM_B.TECH NEW SYLLABUS 2013-14
III SEM B.TECH NEW PATTERN 2013-14
III SEM B.TECH NEW SYLLABUS 2013-14
V SEM B.TECH NEW PATTERN 2013-14
VII SEM B.TECH NEW PATTERN 2013-14
V SEM NEW B.TECH DT HANDS ON TRAINING 2012-13


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