Diploma in Food / Dairy Technology

Diploma in Food and Dairy Technology at CAFODAT, Lalitpur

The Diploma in Food and Dairy Technology at the College of Applied Food and Dairy Technology (CAFODAT) is a three-year technical program conducted in Kumaripati, Lalitpur. It follows the semester system and is affiliated with the Council for Technical Education and Vocational Training (CTEVT).

The course prepares middle-level technical personnel for work related to food processing, dairy production, preservation, laboratory analysis, quality control, packaging, storage, and production operations. Its six-semester structure moves from foundation science to specialised food and dairy subjects, project work, food analysis, and a three-month Work Experience Program.

Key Highlights

Course Overview

Food and dairy technology deals with the scientific handling and conversion of agricultural materials, milk, and other food ingredients into safe and usable products. The field covers the stages between raw-material reception and finished-product distribution, including processing, preservation, testing, packaging, storage, hygiene, and quality assurance.

The diploma combines general science with technical instruction. Students begin with English, Nepali, mathematics, physics, chemistry, and biology before moving into engineering, microbiology, food preservation, milk processing, fermentation, nutrition, food chemistry, food engineering, product technology, and laboratory analysis.

This progression gives students time to build the scientific understanding needed for later practical work. Chemistry supports food composition and analytical testing. Biology and microbiology help students understand microorganisms, spoilage, fermentation, and hygiene. Mathematics, statistics, and engineering support process calculations, measurement, equipment use, and production planning.

The final stage places greater weight on practical performance. Students study advanced food and dairy subjects, carry out analytical exercises, complete project work, and spend three months in an organisational setting through the Work Experience Program.

Program Objectives

The program is designed to develop technical knowledge and practical competence for food and dairy-related work. Its objectives include helping students:

• Apply professional knowledge and skills in food technology

• Use critical thinking in technical problem-solving and decision-making

• Follow organisational quality standards

• Develop confidence and professional responsibility

• Understand production, preservation, testing, and quality-control processes

• Prepare for technical employment or enterprise-related activity

These objectives are addressed through classroom instruction, laboratory practice, demonstrations, fieldwork, project preparation, industrial practice, and report writing.

Eligibility

Applicants may enter through either of the following academic routes:

• SLC pass, or SLC/SEE with a minimum C grade in any two and D+ in any one of Compulsory Mathematics, English, and Science

• TSLC in Food Technology with a minimum of 66.68%

Applicants must also pass the entrance examination administered by CTEVT.

Duration and Academic Schedule

The course runs for three years and is divided into six semesters. Each semester consists of 19.5 weeks, while an academic week includes up to 40 hours excluding the evaluation period.

Students must maintain at least 90% attendance in each subject to appear in the respective final examination. The medium of instruction may be English, Nepali, or a combination of both.

Semester-Wise Curriculum

Each semester carries 500 marks. The balance between theory and practical work changes as the course progresses. The first two semesters have a stronger foundation-science emphasis, while the later semesters allocate more time to technical laboratory work, processing exercises, projects, and workplace experience.

First Year: Scientific Foundation

The first year covers subjects that support technical study in food and dairy processing.

English I and II develop communication, writing, comprehension, and academic language skills. Nepali is included in the second semester. These subjects support report writing, workplace communication, record preparation, and interaction within technical organisations.

Mathematics introduces calculations used in food and dairy applications, including algebra, trigonometry, calculus, and related problem-solving methods. Physics covers concepts connected with measurement, force, heat, energy, matter, and other principles relevant to equipment and processing.

Chemistry introduces physical, organic, and inorganic concepts, along with laboratory procedures and chemical analysis. Students learn about solution preparation, concentration, pH, separation methods, and chemical changes relevant to food science.

Biology develops knowledge of living organisms, cells, tissues, and biological processes. This foundation supports later work in food microbiology, fermentation, nutrition, hygiene, and quality control.

Third Semester: Processing and Microbiology

The third semester marks the transition from general science to specialised technical study.

Basic Principles of Engineering introduces concepts used in processing systems and equipment. Principles of Food Preservation examines methods used to control spoilage and extend the usable life of food products.

Principles of Milk Processing covers the handling and treatment of milk before it is consumed or converted into dairy products. Students examine operations associated with milk reception, filtration, cooling, heating, separation, storage, and quality maintenance.

Basic and Food Microbiology introduces microorganisms connected with food production, fermentation, contamination, and spoilage. Students also study Statistics and Mathematics for data handling and technical calculations.

Principles of Fermentation Technology examines the controlled use of microorganisms in food and beverage production. The subject connects microbiology with practical production processes.

Fourth Semester: Food Composition, Nutrition, and Engineering

The fourth semester examines food from scientific, nutritional, processing, and engineering perspectives.

Human Nutrition covers nutrients, their functions, dietary sources, energy requirements, balanced diets, nutritional status, and the effects of processing on nutrients. Practical work includes nutrient testing, food-label observation, and basic nutritional assessment.

Computer Application introduces digital tools used for academic, technical, and administrative work. Students may use computers for documentation, calculation, data handling, report preparation, and presentation.

Milk and Milk Products covers milk composition, properties, handling, processing, and common dairy products. Food Chemistry examines the chemical components of food and the changes that occur during processing and storage.

Technology of Food Products I concentrates on cereal technology. Students study cereal raw materials, processing methods, product preparation, and quality considerations.

Food Engineering introduces the technical principles used in food-processing operations. It helps students understand equipment, heat and mass transfer, fluid movement, plant systems, and processing calculations.

Fifth Semester: Product Technology and Quality Control

The fifth semester is centred on food safety, packaging, storage, and commodity-specific processing.

Food Safety and Quality Control introduces hazards, sampling methods, production layout, food labels, quality practices, and systems used to monitor food production. Practical exercises address physical, chemical, and microbiological hazards within food-processing settings.

Storage and Packaging examines how packaging materials protect food from damage and deterioration. Students study paper and paperboard, plastics, aluminium foil, laminates, glass, cans, pouches, cartons, and traditional packaging materials. The subject also considers packaging problems associated with dry foods, cooked foods, dairy products, and frozen meat.

Technology of Food Products II covers fruits and vegetables. Students examine processing, preservation, product preparation, storage, and quality issues connected with these materials.

Technology of Food Products III covers tea, coffee, and spices, while Technology of Food Products IV focuses on meat, poultry, and fish.

Technology of Dairy Products examines the processing of cream, butter, ghee, milk powder, condensed and evaporated milk, cheese, ice cream, sterilised milk, flavoured milk, indigenous dairy products, and milk-based sweets.

The dairy component also includes practical work related to product manufacturing and analysis. Students examine acidity, fat, moisture, solids, and other quality characteristics in products such as cream, butter, ghee, condensed milk, powdered milk, ice cream, dahi, khoa, chhena, and cheese.

Food Analysis

Food Analysis is a major practical subject in the sixth semester. It includes 39 theory hours and 117 practical hours.

Students study chemical and instrumental methods used to examine major food components, including moisture, protein, carbohydrates, lipids, dietary fibre, minerals, and vitamins. The subject also covers microbiological analysis, sensory analysis, sampling, statistical treatment of data, and water analysis.

Laboratory work helps students understand how analytical results are produced, recorded, calculated, interpreted, and presented. Careful sample handling and accurate measurement are important because quality decisions depend on reliable analytical findings.

Project Work

Project Work develops skills in research planning, data handling, technical writing, and presentation.

Students learn about research topics, literature review, hypothesis development, proposal writing, statistical analysis, developmental projects, project management, monitoring, evaluation, food-plant location, and plant layout.

The practical component includes selecting a topic, preparing a proposal, conducting project activities, analysing results, writing a report, and presenting the work. It also introduces scientific paper writing using data collected through food-analysis exercises.

Project work gives students a structured opportunity to examine a technical problem rather than only follow a prepared laboratory procedure.

Work Experience Program

The Work Experience Program is completed in the sixth semester. It runs for three months, covering 12 weeks or 72 working days.

Students work full-time in an organisational setting where they can apply classroom and laboratory learning under actual working conditions. The placement is intended to introduce workplace procedures, professional responsibilities, production activities, technical communication, and organisational discipline.

The program allows students to observe how food or dairy operations are managed from day to day. Depending on the placement setting, this may involve raw-material handling, production, laboratory testing, quality checks, sanitation, packaging, storage, documentation, and coordination with technical staff.

Students also gain experience working with professional colleagues and understanding the responsibilities attached to technical roles. The Work Experience Program carries 300 marks and accounts for much of the practical workload in the final semester.

Teaching and Learning Methods

The diploma uses different methods according to the subject and learning objective.

Theory classes may include lectures, discussions, assignments, seminars, interaction, and group work. Practical instruction includes demonstrations, observation, guided practice, self-practice, industrial practice, fieldwork, and project work.

Students may also complete reports, term-paper presentations, simulations, technical exercises, and independent learning activities. This combination is suitable for a field in which learners must understand scientific principles and carry out procedures correctly.

Examination and Evaluation

Students are assessed through internal evaluation and semester-end examinations. Theory and practical components are evaluated separately according to the mark distribution assigned to each subject.

Internal assessment takes place at regular intervals. Practical performance may be assessed through attendance, logbook maintenance, assigned tasks, measurements, identification exercises, preparation work, and viva voce examinations.

Students must secure at least:

• 40% in theory

• 50% in practical

They must pass the internal assessment and semester final examination components required for each subject.

Back-paper examinations are available under CTEVT provisions. Students must pass all subjects within six years from the date of enrolment.

The grading structure is:

• Distinction: 80% and above

• First division: 65% to below 80%

• Second division: 50% to below 65%

• Pass division: From the minimum pass mark to below 50%

Learning Environment at CAFODAT

CAFODAT provides practical laboratories, science laboratories, audiovisual classrooms, a computer laboratory with internet access, and library resources.

These facilities support the different parts of the diploma. Science laboratories are used during foundation and analytical subjects. Food and dairy practical spaces support processing, product preparation, microbiology, quality control, and testing exercises.

The computer laboratory supports assignments, reports, presentations, and data-related work. Library resources help students study scientific concepts, technical processes, product technologies, food safety, and laboratory methods.

The college also conducts workshops, seminars, industrial visits, excursions, and related academic activities. These activities support the practical and workplace-oriented nature of the program.

Skills Students May Develop

Students may develop practical and analytical abilities in areas such as:

• Food processing and preservation

• Milk handling and dairy processing

• Food and dairy product preparation

• Chemical and microbiological testing

• Food sampling and laboratory analysis

• Food safety and hygiene

• Quality-control procedures

• Packaging-material selection

• Storage and product handling

• Processing calculations

• Equipment-related observation

• Technical record keeping

• Project planning and report writing

• Workplace communication

• Production and laboratory discipline

Skill development depends on regular attendance, participation in practical work, careful use of equipment, accurate record keeping, and engagement during the Work Experience Program.

Career Areas

Graduates may explore technical roles in:

• Food-processing industries

• Dairy plants and milk-processing units

• Quality-control laboratories

• Production departments

• Food and dairy testing facilities

• Packaging and storage operations

• Research-support laboratories

• Food-service organisations

• Governmental and non-governmental projects

• Small food or dairy enterprises

Possible responsibilities may involve food-technician work, laboratory assistance, raw-material inspection, production monitoring, quality-control testing, product preparation, packaging supervision, storage management, or research and development support.

Career outcomes depend on the requirements of the employer, the graduate’s practical ability, academic performance, workplace experience, and any professional conditions attached to the position.

Further Study

The diploma is structured to support progression to bachelor-level education in related fields.

Graduates may consider the BTech Food Technology or Bachelor in Food and Dairy Technology offered by CAFODAT under Purbanchal University, subject to the applicable admission requirements.

Other related study areas may include food science, dairy science, food engineering, nutrition, quality management, microbiology, and agro-processing.

Who May Find This Course Suitable?

The course may suit students who are interested in science, food production, milk processing, laboratory work, product quality, and technical problem-solving.

Students should be prepared for a regular academic schedule with a 90% attendance requirement. The course includes chemistry, mathematics, microbiology, engineering, report writing, practical examinations, project work, and workplace training.

It may be relevant to students who prefer applied technical education and want to understand how food and dairy products are processed, tested, packaged, stored, and assessed for quality.

Frequently Asked Questions

What is the duration of the Diploma in Food and Dairy Technology?

The program runs for three years and is divided into six semesters.

Which body is the course affiliated with?

The Diploma in Food and Dairy Technology at CAFODAT is affiliated with CTEVT.

Where is the course offered?

CAFODAT conducts the program in Kumaripati, Lalitpur.

What is the eligibility for admission?

Applicants may apply after SLC or SLC/SEE under the listed grade requirements. Applicants with TSLC in Food Technology and at least 66.68% are also eligible.

Is an entrance examination required?

Yes. Applicants must pass the entrance examination administered by CTEVT.

What is the attendance requirement?

Students must maintain at least 90% attendance in each subject to appear in the respective final examination.

What subjects are studied during the course?

The program covers foundation science, food preservation, milk processing, microbiology, fermentation, nutrition, food chemistry, food engineering, food safety, packaging, product technology, dairy technology, food analysis, project work, and workplace experience.

Does the course include industrial experience?

Yes. The sixth semester includes a three-month Work Experience Program covering 12 weeks or 72 working days.

Is project work compulsory?

Yes. Project Work is included in the sixth semester and covers proposal preparation, data analysis, project implementation, report writing, and presentation.

What are the pass marks?

Students must secure at least 40% in theory and 50% in practical. They must also pass the required internal and final components separately.

Can diploma graduates continue to bachelor-level study?

The course supports progression to related bachelor’s programs, including food technology and dairy technology, under the applicable admission requirements.