B.Tech. in Dairy Chemistry is a specialized undergraduate program that focuses on the scientific study of dairy products, their properties, processing, and preservation. This course covers a wide range of topics including dairy microbiology, dairy processing technology, food chemistry, biochemistry, and the quality control of dairy products. The curriculum also includes practical training in laboratory techniques and industrial applications to prepare students for careers in dairy product development, quality analysis, and food safety. The course duration is typically 4 years, with a mix of theoretical learning, laboratory experiments, and internships to enhance practical skills. Graduates can work in dairy processing companies, food safety agencies, research labs, and quality control sectors.
