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Introduction

Department of Food Science and Nutrition, University of Missouri- Columbia65211

ABSTRACT

Substantial changes have taken place over the past several years in the way food and dairy sciences are taught at US universities. These changes have been the subject of much discussion pro and con.

The real issues today are what, where, to whom, and how to teach about dairy food science. At least 12 variables help decide these issues, and each weighs differently with time and place. They can be classified under three headings: university resources, students, and employers.

The courses a university offers and their quality depend on teachers, facilities, and equipment; other educational needs and offerings; and funding for teaching and research.

Students vary in intelligence, educational experiences, and personal interests. On each campus dairy foods science programs must compete with other science and business-oriented curricula to obtain qualified students.

Employers of graduates vary in their needs and attitudes toward what educational experiences are vital to sucess.