India’s position as the world’s leading milk producer since 1998 underscores the significance of the dairy sector in its agricultural economy with a steady growth rate of 4 to 5% per annum. The dairy industry presently has approximately 700 processing units which are vital not only for food security but also for employment generation.
The majority of milk production (approximately 70%) occurs in the unorganized sector, while cooperatives and private dairies account for the remaining 30%. This evolving landscape not only signifies a bright future for dairy processing in India but also emphasizes the importance of education and training in cultivating a workforce ready to meet the industry’s challenges and opportunities. As consumer purchasing power rises along with globalization, the demand for value-added dairy products is expected to increase which definitely shall open new job opportunities in dairy sector. This will create the opportunity for adoption of improved processing methods and technology to enhance efficiency, product quality and employment generation.
Keeping in view the need of skilled dairy professionals, Govt. of Uttar Pradesh and U.P. Pandit Deen Dayal Upadhyaya Pashu Chikitsa Vigyan Vishwavidyalaya Evam Go-Anusandhan Sansthan (DUVASU) has established the College of Dairy Science in its Mathura campus from the academic year 2024-25. Presently, the College of Dairy Science offers four years of Bachelor of Technology in Dairy Technology degree programme with an intake capacity of 40 students aiming to provide quality human resource to the dairy and food sector. The college is equipped with all the necessary facilities required for B.Tech. (Dairy Technology). Young and dynamic faculty with expertise in different disciplines has been recruited to fulfill the core objectives of the college. The college has a significant role in imparting quality education in the field of dairy science and shaping the future of dairy technocrats. The college has been constituted as per the recommendations of the Vth Deans’ Committee Report of the Indian Council of Agricultural Research (ICAR), New Delhi. The college consists of five departments and one section.
- Department of Dairy Technology
- Department of Dairy Engineering
- Department of Dairy Chemistry
- Department of Dairy Microbiology
- Department of Dairy Business Management
- Pilot Dairy Unit cum Business Process Development Centre.
Vision
To integrate and advance the excellence in dairy science education, research and extension services to the society.
Mission
-
- To become a Centre of Excellence in Dairy Science education to cater the present need of dairy sector.
- To build the dairy graduates acquainted with different aspects of quality assurance, production, management, sales and marketing by virtue of industrial in-plant training.
- To undergo institutional and industrial collaboration to tackle the problems in dairy industry.
- To adopt Government policies that support growth and sustainability in the dairy sector.
Dean
Prof. (Dr.) Rashmi Singh 
Dean, College of Dairy Science
U.P. Pandit Deen Dayal Upadhyaya Pashu Chikitsa Vigyan Vishwavidyalaya Evam Go-Anusandhan Sansthan (DUVASU), Mathura
E-mail: dean.cods@upvetuniv.edu.in, rashmi.singh@upvetuniv.edu.in
Mobile: +91-98971 09963
About Dean
Dr. Rashmi Singh has about 27 years of academic experience in Veterinary Science. She did her B.V.Sc. & A.H. from the College of Veterinary Sciences, CCSHAU, Hisar with merit award and M.V.Sc. in Veterinary Immunology from the same institution. Her academic pursuit started with her role as Research Associate at National Professor Laboratory on Rotavirus Molecular Biology, at CCSHAU, Hisar and later joining as the first lady faculty in the Department of Veterinary Microbiology, College of Veterinary and Animal Sciences, GBPUAT, Pantnagar. She completed her Ph.D. from the same institute in Veterinary Microbiology and Immunology, with minor in Molecular Biology & Biotechnology. She joined as an Associate Professor in the Department of Veterinary Microbiology, DUVASU, Mathura in 2011. She has guided and mentored many master’s students, as well as Ph.D. scholars in the discipline of Veterinary Microbiology and Biotechnology. Her exceptional research prowess has been widely recognized, as principal investigator in externally funded projects, as well as collaborations as a Co-PI with esteemed institutions such as DBT and ICAR. Her painstaking dedication has yielded an impressive repertoire of original research publications in esteemed national and international journals and publications comprising review articles, book chapters, popular articles, and more to the scientific community. She was awarded an overseas fellowship as a Visiting Professor at VIDO, University of Saskatchewan, Canada for three months in 2022. She has presented papers in various national and international conferences. She was an invited speaker in INTERACT Symposium, Oklahoma State university, USA, September 2024. She is a member of different committees of the University and ICAR institutes viz. IAEC, IBSC, Animal Disease Prioritization Team, FAO-India and as an expert member in selection committees of University and ICAR institutes. Dr. Rashmi Singh took the responsibility of the University during covid pandemic by establishing the covid 19 testing laboratory as nodal officer under One Health. Dr. Rashmi was Professor and Head in the Department of Veterinary Microbiology, DUVASU before joining as the founder Dean of the College of Dairy Science.
Academic Regulation book: College of Dairy Science- 2024
Academic Calendar
Academic Calendar of First Year B.Tech (Dairy Technology) Session 2025-26
Academic Calendar of Second Year B.Tech (Dairy Technology) Session 2025-26
Departments
I. Department of Dairy Technology
Since Uttar Pradesh is the leading producer of milk contributing 17% to the total milk production in the country, the demand for milk and milk products never goes down. The Department of Dairy Technology was established in the College of Dairy Science, DUVASU, Mathura with the moto to aware people in the state of Uttar Pradesh regarding milk processing, value addition, and utilization of surplus milk along with ensuring milk quality and safety. The department offers 13 courses and 4 Student READY programmes in different semesters for the B.Tech (Dairy Technology) degree programme which are aligned with 5th Deans’ Committee Report of ICAR.
The core commitments of Department of Dairy Technology include:
- To develop and conduct B.Tech. (Dairy Technology) courses aimed at addressing the manpower needs for technologists and researchers in the Indian dairy industry.
- To ensure the curriculum is aligned with industry trends and recent technological advancements.
- To organize hands on training programs for various stakeholders, including dairy plant personnel, academicians, researchers, small entrepreneurs and progressive farmers.
- To focus on dairy processing techniques, quality control, and innovative practices.
- To provide R&D assistance to the dairy industry for new product development and Process optimization.
- To collaborate with industry partners to drive innovation.
- To assist the dairy industry in solving technological challenges to enhance productivity and efficiency.
- To provide consultancy services to the target stake holders.
Courses Offered
B.Tech (Dairy Technology)
| Course Code | Nomenclature | Credit Hours |
|
Semester II |
||
| DT-121 | Market Milk | 3+1 |
| DT-122 | Fat Rich Dairy Products | 2+1 |
| DT-123 | Student READY Rural Dairy Work Experience Programme-I (During summer break) | 0+5 |
|
Semester III |
||
| DT-211 | Traditional Indian Dairy Products | 2+1 |
| DT-212 | Condensed and Dried Milks | 3+1 |
|
Semester IV |
||
| DT-221 | Cheese Technology | 3+2 |
| DT-222 | Ice-Cream and Frozen Desserts | 2+1 |
| DT-223 | Student READY Rural Dairy Work Experience Programme-II (During summer break) | 0+5 |
|
Semester V |
||
| DT-311 | By-products Technology | 2+1 |
| DT-312 | Packaging of Dairy Products | 2+1 |
|
Semester VI |
||
| DT-321 | Sensory Evaluation of Dairy Products | 2+1 |
| DT-322 | Food Technology-I | 2+1 |
|
Semester VII |
||
| DT-411 | Student Ready-In Plant Training | 0+20 |
|
Semester VIII |
||
| DT-421 | Dairy Plant Management | 1+1 |
| DT-422 | Waste Disposal and Pollution Abatement | 1+1 |
| DT-423 | Food Technology-II | 2+1 |
| DT-424 | Student READY Experiential Learning Module | 0+10 |
II. Department of Dairy Engineering
The B.Tech (Dairy Technology) program offers 15 courses from the Dairy Engineering Department in different semesters to give students an understanding of the fundamental and applied engineering aspects in the dairy industry. The course curriculum is specifically designed to instill the students with the knowledge and skills related to dairy operations, care and maintenance of dairy equipment, along with technical knowhow of the machines and instrumentation used in the dairy industry. The courses are aligned with the Fifth Deans’ Committee of ICAR guidelines.
Courses Offered
B.Tech (Dairy Technology)
| Course Code | Nomenclature | Credit Hours |
| Semester I | ||
| DE-111 | Workshop Practice | 1+1 |
| DE-112 | Fluid Mechanics | 2+1 |
| DE-113 | Engineering Drawing | 0+1 |
| Semester II | ||
| DE-121 | Thermodynamics | 1+1 |
| DE-122 | Heat & Mass Transfer | 2+1 |
| DE-123 | Boilers and Steam Generation | 1+1 |
| Semester III | ||
| DE-211 | Refrigeration & Air-conditioning | 2+1 |
| DE-212 | Basic Electrical Engineering | 2+1 |
| Semester IV | ||
| DE-221 | Dairy Engineering | 2+1 |
| DE-222 | Instrumentation and Process Control | 2+1 |
| Semester V | ||
| DE-311 | Material Strength and Dairy Machine Design | 2+1 |
| DE-312 | Dairy Process Engineering | 2+1 |
| Semester VII | ||
| DE-321 | Food Engineering | 2+1 |
| DE-322 | Dairy Plant Design and Layout | 1+1 |
| DE-323 | Energy Conservation and Management | 1+1 |
III. Department of Dairy Chemistry
The department is dedicated to the scientific study of the chemical composition and properties of milk and dairy products. We offer a comprehensive curriculum that explores the intricate chemistry of milk, from its basic constituents to the complex processes involved in dairy product manufacturing.
Mission
* To provide quality education and training in dairy chemistry to students, fostering their understanding of the underlying principles and applications.
* To conduct research that advances the knowledge and technology of dairy chemistry, contributing to the industry’s growth and sustainability.
* To collaborate with industry partners and government agencies to address challenges and promote the development of innovative dairy products.
Areas of Expertise
1) Milk Chemistry:
Composition, physico-chemical properties, and chemical reactions of milk.
2) Dairy Product Chemistry:
The chemistry of various dairy products, including cheese, butter, ghee, yogurt, and ice cream.
3) Quality Control and Analysis:
Methods for testing and analyzing the chemical quality as well as adulteration of milk and dairy products.
4) Food Safety:
Ensuring the safety of dairy products through chemical analysis and hazard control.
5) Dairy Processing Technology:
The application of chemical principles to optimize dairy processing methods.
Courses Offered
B.Tech (Dairy Technology)
| Course Code | Nomenclature | Credit Hours |
| Semester I | ||
| DC-111 | Biochemistry | 1+1 |
| Semester II | ||
| DC-121 | Physical Chemistry of Milk | 2+1 |
| DC-122 | Human Nutrition | 1+0 |
| Semester III | ||
| DC-211 | Chemistry of Milk | 2+1 |
| Semester IV | ||
| DC-221 | Chemistry of Dairy Products | 2+1 |
| Semester V | ||
| DC-311 | Chemical Quality Assurance | 1+1 |
| Semester VI | ||
| DC-321 | Food Chemistry | 2+1 |
IV. Department of Dairy Microbiology
The department is dedicated to the scientific study of microorganisms involved in the production, processing, and preservation of dairy products. We offer a comprehensive curriculum that explores the diverse world of dairy microbiology, from beneficial cultures to spoilage organisms.
Mission
* To provide quality education and training in dairy microbiology to students, fostering their understanding of the microbial aspects of the dairy industry.
* To conduct practical on microbiology of milk and milk products, contributing to the development of safe, high-quality dairy products.
Areas of Expertise
1) Dairy Microbiology:
The study of microorganisms found in milk and dairy products, including bacteria, yeasts, and molds.
2) Probiotics and Prebiotics:
The use of beneficial microorganisms and their substrates to improve human health.
3) Food Safety:
Ensuring the safety of dairy products through microbiological control and hazard analysis.
4) Fermentation Technology:
The application of microorganisms to produce fermented dairy products like yogurt, cheese, and kefir.
5) Dairy Processing Hygiene:
Maintaining hygienic conditions throughout the dairy processing chain to prevent microbial contamination.
Courses Offered
B.Tech (Dairy Technology)
| Course Code | Nomenclature | Credit Hours |
| Semester I | ||
| DM-111 | Fundamentals of Microbiology | 2+1 |
| Semester II | ||
| DM-121 | Microbiology of fluid milk | 2+1 |
| Semester III | ||
| DM-211 | Starter Culture and Fermented Milk Products | 2+1 |
| Semester IV | ||
| DM-221 | Microbiology of Dairy Products | 1+1 |
| Semester V | ||
| DM-311 | Quality and Safety Monitoring in Dairy Industry | 2+1 |
| Semester VI | ||
| DM-321 | Food and Industrial Microbiology | 2+1 |
V. Department of Dairy Business Management
The industry demands Dairy Technologists to be innovative and versatile, equipped with the necessary confidence, work ethic, and initiative. They are expected to have strong interpersonal, communication, analytical, problem-solving, and business skills. This statutory department holds the key responsibility for shaping Dairy Technology graduates into skilled professionals, successful entrepreneurs, and above all, well-rounded individuals. Its mission includes conducting fundamental and applied research in key areas such as Business Management, Social Sciences, and Information Technology applications in the dairy and food processing sectors. The department places a strong emphasis on applying management principles to the dairy and food business, while also fostering the entrepreneurial potential of students and promoting teamwork. It offers a variety of courses for B.Tech. (Dairy Technology) students to support these goals.
Courses Offered
B.Tech (Dairy Technology)
| Course Code | Nomenclature | Credit Hours |
| Semester I | ||
| DBM-111 | Milk Production Management and Dairy Development | 2+1 |
| DBM-112 | Communication Skills | 1+1 |
| DBM-113 | Fundamental of Dairy Extension | 2+1 |
| Semester II | ||
| DBM-121 | Economics Analysis | 2+0 |
| Semester III | ||
| DBM-211 | Computer and Application Software Packages | 1+1 |
| DBM-212 | Marketing Management & International Trade | 2+0 |
| Semester IV | ||
| DBM-221 | Environmental Studies | 1+1 |
| Semester V | ||
| DBM-311 | ICT in Dairy Sector and Operational Research | 2+2 |
| Semester VI | ||
| DBM-321 | Financial Management and Cost Accounting | 2+1 |
| Semester VIII | ||
| DBM-421 | Entrepreneurship Development and Industrial Consultancy | 2+0 |
| DBM-422 | Industrial Statistics | 1+1 |
Student READY Programmes
As per Vth Deans Committee Report of ICAR, students will undergo four Student READY Programmes as follows:
| Course Code | Nomenclature | Credit Hours |
| Summer Break – I | ||
| DT-121 | Student READY Rural Dairy Work Experience Program-I | 0+5 |
| Summer Break – II | ||
| DT-223 | Student READY Rural Dairy Work Experience Program-II | 0+5 |
| Semester VII | ||
| DT-411 | Student READY In-Plant Training | 0+20 |
| Semester VIII | ||
| DT-424 | Student READY Experiential Learning Module | 0+10 |
1. Student READY Rural Dairy Work Experience Program-I
An exposure visit/training shall be conducted in the areas of Milk Production & Procurement in State Dairy Federations/Dairy Development Departments/Private Dairies/Animal Husbandry Department/Cattle farm/Progressive dairy farmers.
2. Student READY Rural Dairy Work Experience Program – II
An exposure visit/training shall be conducted in the areas of Preliminary Dairy Operations in Milk chilling centers/Experimental Dairy/Referral lab/Dairy Plants / Exposure to product manufacturing operations in Dairy & Food Industry.
3. Student READY In-Plant Training
The students shall be required to undergo In-plant training in State Dairy Federations/Dairy Development Departments/Private Dairies to learn the unit operations in various sections along with the management of the activities in dairy & food industry.
4. Student READY Experiential Learning Module
The module shall include “Hands-on-Training” in experiential learning dairy with preparation of value-added dairy product along with the submission of detailed Project Report in the selected areas of product manufacture.
Laboratories
The college is equipped with state-of-the art laboratory facilities in each department that serves as the key resources for hands-on learning and research. These labs are designed to provide students with practical experience in respective disciplines, enabling them to apply theoretical knowledge in real-world scenarios. With cutting-edge technology, well-maintained equipment, and expert faculty guidance, the laboratories foster a learning environment that is both innovative and inspiring.
Each department has its own separate laboratory college designed as per the recommendations of Vth Deans’ Committee Report by ICAR, to meet the needs and requirements of the students during their B.Tech (Dairy Technology) programme.
Course Curriculum
Syllabus
Faculty Profile
NSS College of Dairy Science
Student’s Corner
Photo Gallery
Careers
Why Dairy Technology?
Opportunities for employment after B.Tech (Dairy Technology) include:
- Graduates qualify for Supervisory, Applied Research, Sales and Executive positions in processing, quality assurance, process development, product development, marketing, and sensory evaluation in dairy and food-related industries.
- After completion of degree, graduates will find opportunities in multinational agencies (Nestle, Kraft Foods, Lactalis, Danone, Cadbury), milk unions and cooperatives (Mother Dairy, Amul, Verka, Vita, Parag Milk Foods) and other players.
- Graduates can convert their big ideas into self-owned startups through government fundings to become job creators.
- Food Safety Officers, Dairy Development Officers in local, state and pan India government agencies like FSSAI, State Dairy Development Boards etc.
- Can pursue higher studies in the subjects of dairy and food technology, microbiology, chemistry, engineering and extension through national level entrance exams conducted by ICAR, CFTRI and NIFTEM.
- Students can also pursue their MS and Ph.D from renowned international universities with scholarships.
- Can apply for positions as scientists, professors, technical officers, administrative and finance officers at ICAR Deemed Universities, State Agricultural Universities, Veterinary and Animal Sciences Universities in dairy and allied sectors through Agricultural Scientists’ Recruitment Board (ASRB) examinations.
- Can undergo professional programs in business and management from different B- schools like IRMA, IIM’s etc.
- Graduates also have the eligibility to apply for public sector exams in agencies like UPSSC, defense agencies (CDS), SSC etc.
- Opportunities in banking sector as probationary officers and agricultural field officers in SBI, NABARD, IBPS etc.
Contact Us
For any information or query, please contact at the given mail from Monday to Saturday during 10:00 a.m. to 05:00 p.m.:
College of Dairy Science, DUVASU
Email: dean.cods@upvetuniv.edu.in
Locate Us
College of Dairy Science, U.P. Pandit Deen Dayal Upadhyaya Pashu Chikitsa Vigyan Vishwavidyalaya Evam Go-Anusandhan Sansthan (DUVASU), Mathura-281001.