South Dakota State University’s Department of Dairy and Food Science has been an industry-leading program in the United States for more than a century, says Dr. Londa Nwadike, David A. Thompson endowed department head and professor.
Starting with the founding of the Dakota Agricultural College in the 1880s, Dairy Science officially began as a department in 1907. SDSU went on to make its first commercial ice cream in 1910.
The Davis Dairy Plant is an on-campus, 17,900 square-foot dairy processing facility where students transform milk into cheese, butter, and SDSU Ice Cream.
“Our curriculum utilizes the dairy plant to apply information learned in class in a real processing setting, providing on-the-job training for a future career in food safety, operations, research, development, process engineering, or other fields while making marketable dairy-based foods for campus and the surrounding areas,” said Dr. Nwadike.
Dairy Manufacturing student and Valley Queen Cheese Company intern Raul Berrones Pedraza says seeing the in-depth processes of making products and the classes at SDSU have equipped him to be able to make impactful differences in the world, like saving water or possibly making a new product.
“The popularity of SDSU Ice Cream is undeniable, and makes an appearance at every jackrabbit sporting event and special occasion”
-Dr. Londa Nwadike
COOKIES ‘N CREAM’S ORIGIN STORY
In 1979, a dairy science professor and two students working in the plant created the first ice cream flavor to include crushed chocolate cookies, and Cookies ‘n Cream was born.
SDSU’s Cookies ‘n Cream was names best ice cream treat in South Dakota by Food Network Magazine.
Students can work in the SDSU Davis Dairy Plant and make cheese, ice cream, and butter, all sold to the public. With the help of students, the Davis Dairy Plant processes nearly one million pounds of milk annually.
Sadie Streff, SDSU Food and Science and biochemistry student employee in Davis Dairy Plant, says she loves the hands-on experience at SDSU. The chemistry fascinates her, and with the Food and Science program, she’s able to hone in on that fascination.
According to the International Dairy Foods Association, dairy manufacturing in South Dakota has a direct economic impact of $1,595,236,000 (about $4.9 per person in South Dakota) and $267,628,815,000 (about $820 per person in the US) in the entire US.
High quality, safe, and diverse dairy-based product processing at the Davis Dairy Plant focuses on supporting the interdisciplinary field of study, elaborates Dr. Nwadike.
“Food safety is at the core of each learning experience, challenging students to explore all avenues of risk with a proactive approach,” said Dr. Nwadike.
Undergraduate students in the dairy manufacturing degree program are actively building a working knowledge of the chemical, physical, and microbiological properties in food, particularly dairy foods, she continues.
Operational skills in business and human resources for future managerial roles in the food industry are also developed. Dr. Nwadike says students are equipped with the necessary skills to drive success in the dairy industry.
Multiple alumni in dairy and food sciences have been recognized by the state alumni association’s Legends & Legacy Distinguished Alumni program for expanding the economic development of dairy processing in the state and Midwest.
The SDSU alumni association also facilitates an Alumni Mentoring Program, connecting current SDSU students with alumni in professions aligned with their career goals.
Caitlin Swanson, a dairy manufacturing 2025 graduate, partook in this program to prepare for her first full-time role post-graduation. She was mentored by Polly Vander Wal of Agropur USA.
“You are a person, not a number. Courses are smaller and more personalized, led by professors who can and want students to succeed in school and life,” said Swanson. “The student and professors stay in contact post-graduation, as well as alumni.”
Process technologist Lexi Ahlers and project director of expansion Jake Anderson are two SDSU graduates both employed at Bel Brands USA.
“I grew up working on my neighbor’s dairy farm, so I had a love of milk from the very beginning,” said Ahlers. “I could make a career out of it and that’s a win, to find my passion and get paid for it.”
Both Ahlers and Anderson express gratitude for SDSU and dairy manufacturing, and confidence in their current standing and future.
“The dairy manufacturing program is certainly a hidden gem,” said Anderson. “With the 100% job placement, the great wages and benefits, the support from SDSU and the industry scholarships makes it great. It’s a program that doesn’t get enough recognition.”
SDSU’s program has graduates working in the dairy and food industry across the US and the world.
Jarrod Otta, working for Glanbia Nutritionals in Sioux Falls, graduated from the program in 1989. His success through the program and career spurred his nephew Joey Otta to graduate in 2023. Joey now works for Saputo Cheese in Texas.
“Students can help contribute to feeding the world healthy, safe, and sustainable food products,” said Dr. Nwadike. “Graduates from the dairy manufacturing program are in high demand from the dairy and food industry, receiving competitive starting salaries with many opportunities for advancement and bonuses.”
The department also offers a food science degree, focusing on the broader scope of foods’ chemical and biological processes. The department also offers a degree in dairy production, which focuses on producing the milk used in dairy processing.
A degree in dairy-based food manufacturing is unique to SDSU and sought by leaders in the dairy industry, Dr. Nwadike adds.
A LIVABLE WAGE MAKE THE WORRIES GO AWAY
With a 100% job placement, the average starting salaries can reach $70,000 or beyond in dairy manufacturing and food science with opportunities for bonuses and promotion.
POTENTIAL CAREER TITLES INCLUDE, BUT AREN’T LIMITED TO…
Dairy Food Manufacturing Plant Manager
Dairy Food Microbiologist
Dairy Food Technologist
Food or Flavor Chemist
Ingredient Supplies Representative
New Product Development Researcher
Operations Project Manager
Production Engineer
Quality Control & Assurance Manager
Sales and Business Developer
Sensory Science Specialist
State or Federal Inspector or Auditor
“A degree in dairy manufacturing can lead to work in a variety of careers, including marketing, food safety and regulation, process engineering, operations, management, distribution, sales, and business development,” said Allie Arp, director of marketing and communications for the SDSU College of Agriculture, Food, and Environmental Sciences.
Daybreak Foods, Agropur, USA, Wells Blue Bunny, Fairlife, Bongards, AMPI, Lactalis, Saputo Cheese, and International Flavors and Fragrances are just some of the companies SDSU dairy manufacturing students have pursued careers in post graduation.
The department has awarded more than $165,000 in department-specific scholarships sourced from alumni and industry partners each year.
For example, Valley Queen Cheese Company offers a $10,000 scholarship for one incoming dairy manufacturing student, says department recruitment coordinator Cheyenne Edmundson.
“The department’s scholarship support reflects the success alumni have experienced after graduation, as well as the desire of industry to encourage this field of study for future employment opportunities,” added Edmundson.
“The Dairy and food micro lab is equipped with conventional as well as basic, molecular microbiology infrastructure. it is a containment-two facility catering to graduate and undergraduate research in fundamental and applied microbiology. although not a service lab, we do consider specialized industry projects to provide microbiological solutions in food quality and safety.”
-Dr. Sanjeev Anand, professor of dairy manufacturing
The David A. Thompson Scholarship in dairy manufacturing annually awards $6,500 to a student for their education in this specific field of study.
There are other scholarships sponsored by the same companies hiring students available to dairy manufacturing students, as well as to students in the entire department pursuing food science and dairy production.
“We collaborate with our alumni and industry partners to ensure our dairy manufacturing degree meets the interests and demands of industry,” said Dr. Nwadike. “This strategy, and our support of hands-on learning, has secured graduates 100% job placement in this field.”
For more information, visit SDSTATE.EDU/DS+
