South Dakota, known for its vast landscapes and commitment to agriculture, is heralding the efforts of the South Dakota State University (SDSU) Department of Dairy and Food Science. Established in 1896 and deeply rooted in the state’s dairy history, SDSU has fostered a community centered around dairy production, manufacturing, and food science. Despite the impending closure of the university’s Dairy Research and Training Facility, the department remains a beacon of innovation and education, continually adapting to meet the needs of students and industry partners.
South Dakota State University Department of Dairy and Food Science
Adapting to Change: The Future of Dairy Science at SDSU
The SDSU Dairy Research and Training Facility, housing 140 lactating cows, is slated for closure by June 2024. The decision stems from the outdated nature of the current facility and the financial hurdles posed by post-COVID construction costs and inflation. Dr. Joseph Cassady, Dean of the College of Agriculture, Food and Environmental Sciences, emphasized the university’s search for substantial donors to fund a new facility—efforts that, unfortunately, did not yield the necessary financial backing.
Despite this setback, SDSU is committed to continuing its dairy program, drawing inspiration from its successful nursing program that operates without an attached hospital. The program plans to source milk from local commercial dairies, maintaining its curriculum’s integrity and focus. This move not only sustains educational quality but also reinforces SDSU’s ties with the South Dakota agricultural community.
State-of-the-Art Facilities: The Davis Dairy Plant
The crown jewel of the department, the Davis Dairy Plant, remains operational, equipped with cutting-edge technology to support both education and industry needs. Located on the SDSU campus, the plant offers processing and analytical services, catering to both industry members and third-party researchers. The facility specializes in cheese and ice cream manufacturing and advances research in membrane filtration, evaporation, and drying processes. It also provides contract manufacturing of pilot-scale ingredients crucial for research and development.
Dairy Research and Training Facility South Dakota
Educational Excellence and Community Impact
Under the leadership of Londa Nwadike, the David A. Thompson Endowed Department Head and Professor of Dairy and Food Science, the department supports approximately 75 undergraduate students, reflecting a significant growth trajectory since 1967. The department’s dedication to providing exemplary education in dairy sciences aligns with South Dakota’s agricultural prominence, ensuring that graduates are well-prepared to contribute to the industry.
- Focus on cheese and ice cream production.
- Leading research in membrane filtration, evaporation, and drying.
- Utilization of partnerships with commercial dairies for practical exposure.
- Commitment to sustaining South Dakota’s agricultural traditions.
South Dakota’s residents, particularly those involved in agriculture, view the adaptations at SDSU as emblematic of the state’s resilience and forward-thinking approach. The university continues to play a pivotal role in fortifying South Dakota’s status as a leader in dairy and food science education.
Davis Dairy Plant South Dakota
A Vision for Tomorrow
As the Dairy and Food Science Department forges ahead, bolstered by historical expertise and modernized practices, it remains committed to the advancement of dairy sciences. This resolve not only nurtures the state’s promising future in agriculture but also ensures that South Dakota continues to offer significant contributions to the dairy industry at large.
For those interested in the program or wishing to support its mission, further information can be sought by contacting Dr. Joseph Cassady.