Dairy Manufacturing (B.S.)

Location(s): Brookings Main Campus

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Students making cheese at the Davis Dairy Plant.

Program Coordinator/Contact

Londa Nwadike, Department Head
Department of Dairy and Food Science
Alfred Dairy Science Hall 136
605-688-4116

Program Information

Dairy Science is an application of the sciences, engineering and technology, and business toward the study of milk production and processing. The Dairy Manufacturing major focuses on processing of milk and milk products. 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. Students will develop a knowledge base related to the basic physical, microbiological, chemical and engineering sciences 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 are well prepared for professional positions within the dairy processing industry or for further graduate study in Dairy Science.

Course Delivery Format

The program offers instruction through lecture, discussion, laboratory exercises and hands-on practical training.

Student Learning Outcomes

Upon completion of the Dairy Manufacturing curriculum a graduate should be able to demonstrate the following:

Understanding of the chemistry underlying the properties and reactions of the various components within a dairy food as they are influenced by processing conditions.
Practical proficiency in laboratory techniques associated with the determination of qualitative and quantitative analytical data related to physical, chemical, biological and microbiological aspects of dairy foods and dairy-based ingredients.
Understanding of microbial growth and survival as it impacts the safety, preservation and spoilage of dairy food systems.
Understanding of unit operations, process control and sanitation protocols as they relate to the production and preservation of dairy-based foods.
Understanding of cleaning and sanitation processes and protocols as they impact the control and assurance of quality in the finished dairy food.
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.
Understanding of the laws and regulations governing the manufacture and sale of dairy-based food products.
General understanding of business operations including finance, human resources, inventory management, infrastructure requirements, loss control and purchasing.
Ability to utilize verbal and written communication skills effectively in a group environment.
Ability to apply critical thinking and reasoning skills while ethically applying scientific principles to resolving issues associated with dairy food products and processing systems.

Requirements for Dairy Manufacturing Major: 120 Credits

Bachelor of Science

System General Education Requirements

Goal #1 Written Communication: SGR #1 Elective Credits: 6
Goal #2 Oral Communication: SGR #2 Elective Credits: 3
Goal #3 Social Sciences: ECON 201 - Principles of Microeconomics (COM) [SGR #3, HSDC] Credits: 3 or
ECON 202 - Principles of Macroeconomics (COM) [SGR #3, HSDC] Credits: 3
and SGR #3 Elective Credits: 3
Goal #4 Arts and Humanities:
SGR #4 Electives Credits: 6
Goal #5 Mathematics:
MATH 114 - College Algebra (COM) [SGR #5, HSDC] Credits: 3
or
MATH 115 - Precalculus (COM) [SGR #5, HSDC] Credits: 5
Goal #6 Natural Sciences:
- BIOL 101 - Biology Survey I (COM) [SGR #6, HSDC] Credits: 2
  and BIOL 101L - Biology Survey I Lab (COM) [SGR #6, HSDC] Credits: 1
  or BIOL 151 - General Biology I (COM) [SGR #6, HSDC] Credits: 3 and BIOL 151L - General Biology I Lab (COM) [SGR #6, HSDC] Credits: 1
- CHEM 106 - Chemistry Survey (COM) [SGR #6, HSDC] Credits: 3 and CHEM 106L - Chemistry Survey Lab (COM) [SGR #6, HSDC] Credits: 1
  or CHEM 112 - General Chemistry I (COM) [SGR #6, HSDC] Credits: 3 and CHEM 112L - General Chemistry I Lab (COM) [SGR #6, HSDC] Credits: 1

Major Requirements

ACCT 210 - Principles of Accounting I (COM) Credits: 3
AGEC, ECON, BADM, BLAW, MGMT, MKTG, FIN, DSCI, HRM, STAT, ACCT or ENTR Electives Credits: 3
AST 443 - Food Processing and Engineering Fundamentals Credits: 2
AST 443L - Food Processing and Engineering Fundamentals Lab Credits: 1
BIOL 103 - Biology Survey II (COM) [SGR #6, HSDC] Credits: 2
and BIOL 103L - Biology Survey II Lab (COM) [SGR #6, HSDC] Credits: 1
or BIOL 153 - General Biology II (COM) [SGR #6, HSDC] Credits: 3
and BIOL 153L - General Biology II Lab (COM) [SGR #6, HSDC] Credits: 1
CHEM 108 - Organic and Biochemistry (COM) [SGR #6, HSDC] Credits: 4
CHEM 108L - Organic and Biochemistry Lab (COM) [SGR #6, HSDC] Credits: 1
DS 119 - First Year Seminar – Dairy and Food Science Credits: 2
DS 130 - Introduction to Dairy Science Credits: 2
DS 130L - Introduction to Dairy Science Lab Credits: 1
DS 202 - Dairy Products Judging Credits: 1
DS 301 - Dairy Microbiology Credits: 2
DS 301L - Dairy Microbiology Lab Credits: 2
DS 400 - Dairy Chemistry and Analysis Credits: 3
DS 400L - Dairy Chemistry and Analysis Lab Credits: 2
DS 421 - Dairy Plant Management Credits: 3
DS 421L - Dairy Plant Management Lab Credits: 1
DS 460 - Dairy Product Processing I Credits: 4
DS 460L - Dairy Product Processing I Lab Credits: 1
DS 461 - Dairy Product Processing II Credits: 4
DS 461L - Dairy Product Processing II Lab Credits: 1
DS 490 - Seminar (COM) Credits: 1
DS 494 - Internship (COM) Credits: 3-12 (3 credits required)
or DS 498 - Research (COM) Credits: 1-6 (3 credits required)
DS 496 - Field Experience Credits: 3-12 (3 credits required)
FS Electives Credits: 3
MICR 231 - General Microbiology (COM) [SGR #6, HSDC] Credits: 4
MICR 231L - General Microbiology Lab (COM) [SGR #6, HSDC] Credits: 0
MICR 311 - Food Microbiology Credits: 2
MICR 311L - Food Microbiology Lab Credits: 2
PHYS 101 - Survey of Physics (COM) [SGR #6, HSDC] Credits: 3
and PHYS 101L - Survey of Physics Lab (COM) [SGR #6, HSDC] Credits: 1
or PHYS 111 - Introduction to Physics I (COM) [SGR #6, HSDC] Credits: 3
and PHYS 111L - Introduction to Physics I Lab (COM) [SGR #6, HSDC] Credits: 1

Electives

Taken as needed to complete any additional degree requirements.

Total Required Credits: 120

Summary of Program Requirements

Bachelor of Science
System General Education Requirements*	31-34 Credit Hours
Major Requirements	68-69 Credit Hours
Electives**	17-21 Credit Hours

*System General Education Requirements for students pursuing a baccalaureate degree shall include a minimum of 30 credit hours. Some general education coursework may be counted for Major Requirements and Supporting Coursework.
**Taken as needed to complete any additional degree requirements

Academic Advising Guide Sheet

The goal of the academic advising guide sheets and sample plans of study is to promote undergraduate student success by guiding all students to timely completion of an undergraduate degree. Students are not limited to the course sequence provided for their academic program. Instead, the sample plan of study is one possible path to completing your degree and is meant to be used as a guide for planning purposes in consultation with an academic advisor. The plans also help students prepare for meetings with their academic advisor and track their progress in their selected academic program.