Major dairy companies have several entry level positions available depending on the interests of the students. Typical positions are in production supervision, quality assurance and research. Each requires unique skill sets which universities can address with proper design of their programs.
The industry needs well-rounded individuals who are willing to learn, accept challenges/changes and know how to learn or find information. These skills must have a foundation in the basic sciences such as chemistry, organic chemistry, microbiology and physics. Food Science Departments need to build on these courses with specific dairy related courses. Dairy processing can be incorporated into processing labs. Many dairy products can be incorporated into chemistry labs to teach students general principles. After students have received training in basic sciences and dairy courses, they should be taking food engineering, business management courses and be familiar with a range of computer programs.
A strong internship program is needed to help students learn where to concentrate their studies and provide exposure to basic dairy processing. This requires a partnership between the dairy industry and schools to provide a wide range of opportunities. We find if basic processing experience is missing, it will take new employees longer to understand the complete process and how they can contribute.
As more students without a strong background in dairy processing enter the industry, more use is being made of special dairy short courses. This may provide an opportunity for Universities well based in dairy to generate another income stream.
The dairy check-off system has provided funds for graduate training in dairy chemistry. It is important this avenue of training dairy leaders of tomorrow be continued and utilized to its fullest potential.