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Excellence Through Transformative Education

Dairy Food Science DS 119 2021

Freshmen class of Dairy Production, Dairy Manufacturing, and Food Science majors at a local dairy on a field trip

  1. 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.


  2. 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.


  3. 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