Program Coordinator/Contact
Londa Nwadike, Department Head
Department of Dairy and Food Science
Alfred Dairy Science Hall 136, Box 2104
605-688-4116
Program Information
The Dairy and Food Science Department provides research opportunities leading to Masters and PhD degrees. SDSU is one of two universities in the US with a Dairy Science Program that offers Dairy Production and Manufacturing majors. It is equipped with excellent laboratories, and a state-of-the-art dairy processing plant which has the capability of processing fluid milk, cheese, butter, ice cream, concentrated and dried products, and other products.
Metabolism and surgical facilities in the Animal Science Complex, and specialized laboratory equipment in Chemistry and Biochemistry, Veterinary and Biomedical Sciences, Health and Human Sciences departments, and the Edgar S. McFadden Biostress laboratories, are also available. Graduate students accepted into the program will have opportunities to utilize these facilities to develop basic and/or applied research programs in dairy product processing and development, microbiology, chemistry, food safety, dairy cattle nutrition, management, and metabolism, while interacting with well qualified faculty. The Food Science specializations offer research opportunities in analytical methods for nutrient measurement, new food processing methods and carbohydrate chemistry.
The SDSU Dairy Science Program, in collaboration with the Food Science and Nutrition Program at the University of Minnesota and the Food Science and Human Nutrition Program at Iowa State University, comprise the Midwest Dairy Foods Research Center. This provides graduate students in the manufacturing area a unique opportunity to be involved with current issues and research needs.
Course Delivery Format
Biological Sciences courses are delivered face-to-face and enhanced with web-based instruction. Online delivery may be offered for specific courses.