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Advantages and Limitations of Consolidation of Commodity Groups in Preparing Students for a Career in Dairy Science¹

Introduction

American Dairy Science Association Department of Animal Sciences, University of Kentucky, Lexington

ABSTRACT

Welcome to this symposium which has been arranged by the Education Committee of the American Dairy Science Association. It has been a pleasure to work with this committee and plan this program.

We are living in an age of rapid change. Revision and reorganization are the orders of the day. In many land-grant universities Dairy Science does not exist as a department any more, and its courses and disciplines have been incorporated into departments with names such as Animal Science, Animal and Dairy Science, Veterinary and Animal Science, Food Science, Food Science and Industries, and Food Science and Technology. Combining the animal sciences in one department began, in a small way, many years ago, but it has been expedited during the past decade with the formation of departments encompassing all foods, including milk and its products.

The question may be asked: How will Dairy Science education be affected by specialized curricula for all animal production, and by specialized curricula for the processing and technology of all foods?

¹ Presented at the Sixty-second Annual Meeting of the American Dairy Science Association, Cornell University, Ithaca, New York, June 1967.