Freshmen class of Dairy Production, Dairy Manufacturing, and Food Science majors at a local cheese plant on a field trip
- Achieve academic excellence
- The department will build on its unique strength of “cow to table” programs.
- Continually review and refine the curriculum for Dairy Production, Dairy Manufacturing, and Food Science in response to contemporary needs.
- Foster professional development in faculty by encouraging application for leadership positions in professional organizations such ADSA, IFT, Central Plains Dairy Association, etc., and participation in workshops.
- Successfully complete the Institute of Food Technologists Approval of the Food Science major by 2023.
- Affirm student success as a foundational priority
- Develop leadership skills in students through educational, training, and Extension program activities.
- Invite prospective employers to the department to interview students for internship and permanent positions.
- Engage industry partners in Dairy and Food Science program development.
- Promote high quality advising and support system for students. Continue to engage with students through an established “open door” policy.
- Increase recruitment, retention, and graduation of professionally prepared global citizens
- Increase undergraduate and maintain graduate student enrollment to meet the growing needs of the regional and national dairy and food industries.
- Recruit and retain high quality staff and faculty with expertise in dairy cattle nutrition, dairy herd management, dairy product processing, food science, plant management and food safety.
Goals & Strategies
- Achieve Excellence Through Transformative Education
- Cultivate and Strengthen Community Engagement
- Foster Innovation and Increase Research, Scholarship, and Creative Activity (RSCA)
- Be a Growing, High-Performing and Healthy Department