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Undergraduate Training of Dairy Technologists in Food Science Departments

Department of Food Science, University of Illinois, Urbana 61801

ABSTRACT

The current status and the possible fate of undergraduate training in dairy technology at institutions with broadbased, food oriented departments are examined. It is proposed that dairy industry courses be required of all food technology students.

Because of its complexity, milk is an excellent model on which to build further knowledge of foods. The subject may be taught in a manner which is both academically and professionally sound as a voluminous literature of technical and scientific information on milk and dairy products is available for teaching aids. This recommendation is not merely an effort to turn out more dairy technologists at the expense of food technologists but rather to strengthen the food technology programs by having them draw from a time tested, well-documented area of study.

Additional suggestions are for types of courses and a cooperative industry work-study program.