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Issues of Education for Dairy Foods Scientists: Food Science vs. Dairy Science

Department of Food Science, University of Missouri, Columbia 65211

E-mail: marshallr{at}missouri.edu

ABSTRACT

The issues are considered under the headings of 1) quantity of graduates needed at the three degree levels, 2) quantities of students available for the educational programs, 3) content of the curricula at participating universities, 4) methods of teaching, 5) application of electronic technology to both teaching and industrial practice, 6) influence of the changing industry, and 7) factors affecting locations of dairy industry facilities and of educational institutions involved in specialized discovery, education and service.