Vikram V. Mistry, Department Head
Department of Dairy and Food Science
Alfred Dairy Science Hall 136
Click here for additional information.
Dairy Science is an application of the sciences, engineering and technology, and business toward the study of milk production and processing. The degree is designed to prepare students for a wide range of outstanding, challenging and rewarding career opportunities ranging from industry to private enterprise, government, research and higher education. The Dairy Manufacturing Major - Microbiology Specialization provides a strong biology, chemistry and microbiology focused curriculum for students with a strong interest in pursuing Microbiology related careers within the dairy industry. Students will develop a knowledge base related to the basic physical, biological, microbiological, chemical and engineering sciences, with special emphasis on microbiology, as they are applied to dairy foods. These sciences are utilized to study the nature and development of dairy products; the unit operations involved in processing and production of quality dairy foods; the causes of deterioration and spoilage, and principles of dairy food preservation. Students will also be exposed to business operations management as it relates specifically to a dairy processing facility. These skill sets are also utilized by scientists to develop and create approaches for the generation of new dairy food products to assist in feeding the world through provision of products that provide proper nutrition with acceptable taste and texture while maintaining affordability. Graduates with a degree in Dairy Manufacturing-Microbiology Specialization are well prepared for professional positions within the dairy processing industry or for further graduate study in Dairy Science.
Student Learning Outcomes
Upon completion of the Dairy Manufacturing - Microbiology Specialization curriculum a graduate should be able to demonstrate the following:
- A functional understanding of the chemistry underlying the properties and reactions of various components within a dairy food as they are influenced by processing conditions.
- A practical proficiency in laboratory techniques associated with the determination of qualitative and quantitative analytical data related to physical, chemical, and biological aspects of dairy foods and dairy-based ingredients.
- A functional proficiency in laboratory techniques associated with the determination of qualitative and quantitative analytical data related to microbiological aspects of dairy foods and dairy-based ingredients.
- An understanding microbial physiology and genetics as it influences microbial growth and survival and resultant impacts on the safety, preservation and spoilage of dairy food systems.
- An understanding of unit operations, process control and sanitation protocols as they relate to the production and preservation of dairy-based foods.
- An understanding of cleaning and sanitation processes and protocols as they impact the control and assurance of quality in the finished dairy food.
- A practical proficiency in application of Good Manufacturing Principles (GMP’s), Standard Operating Procedures (SOP’s), and Sanitation Standard Operating Procedures (SSOP’s) as a direct result of exposure to these items in an applied manufacturing environment.
- An understanding of the laws and regulations governing the manufacture and sale of dairy-based food products.
- A general understanding of business operations including finance, human resources, inventory management, infrastructure requirements, loss control and purchasing.
- An ability to utilize verbal and written communication skills effectively in a group environment.
- An ability to apply critical thinking and reasoning skills while ethically applying scientific principles to resolving issues associated with dairy food products and processing systems.
Course Delivery Format
The program offers instruction through lecture, discussion, laboratory exercises and hands-on practical training.