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Educational Strengths of College Graduates Entering the Dairy Foods Industry

Kraft, Inc., Glenview, IL 60025

ABSTRACT

Education and training of recent college graduates entering the dairy foods industry has become less commodity oriented. The typical food science or food technology graduate has more training in food processing and chemistry than earlier dairy technology graduates. Although graduates may not possess the in-depth knowledge of a particular dairy food product, they usually are provided training in unique processes and product characteristics by their employers. The role of the entry level graduate in an industrial setting has become more challenging and usually requires decision making. The proliferation of new technologies has made it more difficult for university programs to provide hands-on training on all possible processes the graduate is likely to encounter on the first job. A description of an internship program for graduates in product development is provided.