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Dairy and Food Science Department

 

Feed the world–with science

Dairy is a huge industry that helps feed the world. And the science behind it helps employ a lot of SDState grads. All of the decisions that go into the products consumers pick up from their grocery aisle were meticulously made by professionals in the dairy and food science field.

Let's dive into what makes SDState's Dairy & Food Science Department a magnificent major choice for those in search of a lucrative career.

 

High school? Check. Future career plans? (Not so much.) Download the Dairy & Food Science Career Guide

Shaping the Industry for nearly 150 years.

SDState's Dairy & Food Science Department has been an industry-leading program in the United States for more than a century. Starting with the founding of the Dakota Agricultural College in the 1880s, officially forming as a department in 1907 and more than doubling in enrollment since 1967, dairy science is a hallmark of SDState's culture–and a high-demand, high-earnings field, to boot.

SDSU Dairy Research and Training Facility

Fast Facts

Number of Students

110
Undergraduate
29
Graduate

Student/Faculty Ratio

10:1

Job Placement

100%

Scholarships Awarded

112
Recipients
$153K
Awarded

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Dairy and Food Science Department News

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clear film held in gloved hands

Cellulose from ag residue to make clear biodegradable film

Making a transparent, biodegradable film from crop residue and native grasses—that is the goal that South Dakota State University assistant professor of dairy and food science Srinivas Janaswamy is pursuing through a three-year, $481,618 U.S. Department of Agriculture grant.

South Dakota State University Students Selected to Represent the South Dakota Dairy Industry as Midwest Dairy Ambassadors

Five South Dakota State University students have been selected to represent South Dakota’s dairy industry as part of the 2021 Midwest Dairy Ambassador Program.

Sweet potatoes increase vitamin A, fiber in bread

Incorporating sweet potato puree into bread not only adds vitamin A, but also changes the starch composition by increasing the fiber content.