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B.Sc. Food & Dairy Technology
The B.Sc. Food & Dairy Technology program at KVV trains students in the science and technology behind safe food and dairy processing. Through practical lab work, industrial exposure, and product development projects, students are prepared for roles in quality control, production, and innovation within the food and dairy sectors.
Overview
The B.Sc. Food & Dairy Technology program at KVV offers a scientific foundation in food production, dairy processing, biotechnology, and microbiology. With a focus on industry-relevant training, it integrates theoretical knowledge, lab experiments, and project work to prepare students for roles in food technology, quality assurance, dairy industries, and research.
Students build a strong foundation in food and dairy science with practical skills in processing, quality control, and product innovation.
Food microbiology and dairy sciences
Biochemistry and food chemistry
Food & dairy process engineering
Nutrition, quality control, and safety
Packaging, fermentation & product innovation
Environmental science, waste management & sustainability
Finance, marketing, and regulatory standards in the food sector
The B.Sc. Food & Dairy Technology program at KVV blends science with hands-on training in processing, quality assurance, and product development to prepare students for careers in the food and dairy industries.
Core Curriculum (Traditional Undergraduate)
Years 1
Semester
Theory Subjects
Semester I
- Fundamentals of Microbial & Biological World
- Physics & Biophysics
- Chemistry for Biologists
- Botany & Zoology
- Bacteriology, Virology & Rickettsiology
- Mycology, Phycology & Protozoology
- Amazing Microorganisms
- Tools & Techniques in Microbiology & Dairy
Semester II
- Cell Biology & Physiology
- Biochemistry I & II
- Microbial Nutrition & Growth
- Advanced Chemistry & Physics
- Applied Plant & Animal Sciences
- Ecology, Ecosystem & Geosciences
- Environmental Pollution
Years 2
Semester
Theory Subjects
Semester III
- Food Engineering
- Dairy Engineering
- Food Process Technology
- Food & Dairy Process Tech – I (Utility)
- Food & Dairy Process Tech – II (Equipment)
- Math, Statistics & Computers
Semester IV
- Food Production Tech I–III
- Dairy Production Tech I–III
Years 3
Semester
Theory Subjects
Semester V
- Food Production I & II
- Dairy Production I & II
- Wastewater Technology
Semester VI
- Miscellaneous Food Products
- Packaging & Quality Assurance
- Finance Management
- Food & Dairy Marketing
- Environmental Science in Dairy
Eligibility Criteria:
- Annual Intake:
- 15 seats per year
- Eligibility Criteria:
- Candidates must have passed B.Sc. With minimum 50% marks with Food and Dairy/ Microbiology/ Industrial Microbiology/ Zoology/Botany as principal subject or with Biochemistry/ Microbiology/ Botany/ Zoology as subsidiary subjects at B.Sc. II level
- Duration:
- 3 years (6 semesters)
Contact Us
Krishna Vishwa Vidyapeeth, Karad Malkapur, Karad (Dist.Satara), Maharashtra, India. PIN - 415539
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