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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. 100% job placement. Student to faculty ration of 10 to 1. 112 scholarship recipents with $153,000 awarded.

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The Brookings Inclusive Collaborative

Brookings tackling diversity issues through focus groups gathering multiple points of view

A collaborative grant partnership taking a comprehensive look at workplace diversity and inclusion in the community of Brookings has launched the first of many focus groups aimed at gathering multiple viewpoints on the issues.

steamed bread in steamer

SDSU food scientist increases protein, fiber in steamed bread

Professor Padu Krishnan is increasing the protein and fiber content of steamed bread by incorporating up to 15% food-grade dried distillers grain.

Anand receives 2020 International Dairy Foods Association Research Award in Dairy Foods Processing

Despite recently receiving the 2020 International Dairy Foods Association Research Award in Dairy Foods Processing at the American Dairy Science Association® Virtual Annual Meeting, South Dakota State University professor Sanjeev Anand is not resting on his laurels and has many more research idea