The National Dairy Foods Research Center program helps drive innovation in dairy products and the latest best practices, thanks to support from the dairy checkoff. Centers in the program, which are located on college campuses across the country, also provide another asset to the industry: a future workforce.

Dr. Vikram Mistry, who heads the dairy and food science department at South Dakota State University (SDSU), said dairy science graduates have little trouble finding employment in one of three majors: dairy production, manufacturing and food science.

“What’s unique is that we’re a farm-to-product program that offers students hands-on training,” Mistry said. “For this reason, graduates have an incredible opportunity for placement – in fact, 100% placement. I’ve been here since 1986 and have seen that most students graduate with one to five job offers within the industry.”

He added, “We definitely have an impact on the dairy industry across the board.”

SDSU is part of the Midwest Dairy Foods Research Center, along with the University of Minnesota, Iowa State University, Kansas State University, University of Missouri and University of Nebraska.

The other centers are in:

Since 1987, these centers have received financial support from national and local dairy checkoffs. They collaborate with farmer-founded organizations that include the National Dairy Council, the Innovation Center for U.S. Dairy and the U.S. Dairy Export Council. Processors and manufacturers also provide financial resources to the centers.

Each center has its own proficiencies. Some have food safety expertise, while another may be the go-to source for cheese production or ingredients. All have the facilities and technical experts needed to help the industry improve or introduce products into the marketplace. They accelerate innovation, helping the checkoff’s goal of providing consumers with the dairy products they want and enjoy.

“What’s so important about this network are the research outcomes that are helping to drive innovation, plus the pipeline of dairy leaders and advocates that are developed by these centers,” said Bill Graves, senior vice president of product research for National Dairy Council. “That’s your future workforce. Ultimately, they are the people who are implementing the outcomes of the research who are driving innovation and leading companies in the marketplace.”

SDSU has built a reputation for its processing ingenuity, with students creating cheese innovations. One student recently created Jack Daniels cheese, while another produced maple bacon cheese.

Mistry credited John Haberkorn for providing a real-life experience for students. Haberkorn is a 1985 SDSU graduate who spent 30 years in the field before returning to manage the Davis Dairy Plant at his alma mater.

“That, in itself, is a statement to the value of our program,” Mistry said. “When [Haberkorn] came back, he brought extensive industry experience, and that’s what he’s practicing here and teaching students.”

Products like the Jack Daniels cheese and other student-created products are sold at the Dairy Bar on campus. Some also are available at area grocery stores.

Similar experiences are happening at the university’s 130-cow dairy farm, which is managed by Pete Linke, another SDSU graduate. Mistry said the program specializes in nutrition research and was at the forefront of understanding how to convert distillers grains and other byproducts into cattle feed.

Mistry said experiences such as these would not be possible without support from the dairy checkoff and processors. He said many students also have benefited from the scholarships that are awarded annually by the National Dairy Board.

“This is the type of partnership that we dream of,” Mistry said. “Farmers (and importers) are investing their hard-earned dollars in us so we can generate new information and human resource capital for the future to keep our industry strong. We are very thankful and fortunate to have this type of relationship, and I hope the farmers see value in it as well.”