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Cooperatives’ Needs for Dairy Technologists
SYMPOSIUM: NEEDS FOR PROFESSIONALS AND CURRENT STATUS FOR EDUCATING PEOPLE IN THE DAIRY INDUSTRY Cooperatives' Needs for Dairy Technologists C A R L E. Z U R B O R G Mississippi Valley Milk Producers Association, Inc. Davenport, IA 52802
The growth of dairy cooperatives in recent years has reduced their numbers from 1,244 in 1964 to about 550. Many of the mergers have resulted in viable processing plants. The market share of dairy cooperatives, based on cash farm receipts, has gone from 53% in 1950 to 75% in 1975. A corresponding increase in further processing of raw milk was likely during the same period. This increased their need for more trained dairy technologists as their share of the market increased. The concern shared by many in management is whether trained personnel will be available in years ahead. The business and industry section set up an ad hoc committee to survey industry needs and recommendations for courses of study for dairy technologists. This paper deals with the subject as viewed by managers of dairy cooperatives.
ABSTRACT
Many dairy industry leaders have been concerned over the reduction of dairy foods research and the training of personnel for the industry at our universities. Dairy cooperatives have grown in size in recent years and have moved into further processing of milk. This trend has resulted in the need for more dairy technologists in their operations. Major dairy operating cooperatives, most of which are members of the National Milk Producers Federation, were surveyed for a consensus on subjects which should be taught to students to help them become effective dairy technologists. Of the cooperatives contacted, 75% responded to a questionnaire with suggestions for important subject matter. The survey was divided into processing and engineering, science and related courses, business, and other courses. The results show a strong need for courses in processing and engineering, and science and related courses. Business courses were recommended but with less emphasis. Other courses had suggestions in considerable numbers of which the most frequently mentioned was communication skills.
PROCEDURE
Personalized letters were sent in each of the general managers of operating member cooperatives of the National Milk Producers Federation and to several large nonmembers explaining the need for a survey of courses for dairy technologists. A copy of a dairy technoIogist questionnaire was included, along with a stamped, self-addressed envelope. Of 64 sent out, 48 questionnaires were returned, 75%. The questionnaire and its results are in Table 1.
INTRODUCTION
In recent years numerous Land Grant Universities have changed from dairy industry departments to an emphasis on food science. This has resulted in fewer dairy-related courses being offered to prospective dairy technologists. Many industry leaders have questioned whether graduates in food technology wilI have enough basic knowledge of our industry to qualify as dairy technologists.
Received February 12, 1979. 1979 J Dairy Sci 62:1171-1173
RESULTS
The trend of dairy cooperatives moving into further processing was evident by the large number of participants showing a strong emphasis on processing and engineering. Emphasis was strong on the various dairy manufacturing courses. The need for basic science courses was shown by the replies indicating a need in science and related courses for microbiology and chemistry. Business courses show a lower mandatory need but with a comparatively strong emphasis on plant management, accounting, labor relations, and economics.
1171
1172
ZURBORG
T A B L E 1. Questionnaire for survey of managers of dairy cooperatives o f courses for dairy technologists and distributions o f answers in percents o f 48 responding. DAIRY TECHNOLOGIST T R A I N I N G Q U E S T I O N N A I R E Please place a check following each course as to w h e t h e r it should be 1) mandatory, 2) desirable b u t n o t mandatory; 3) should n o t be included in t h e curriculum. Please list a n y other courses or subject m a t t e r y o u feel a dairy technologist graduate should take.
Mandatory Processing and Engineering A. Dairy food engineering B. Frozen desserts: to include m i x formulations and processing options C. Cheese D. Fermented products: yogurt, buttermilk, cottage cheese, acidophilus E. Butter F. Concentrated and dried milk and w h e y G. Fluid milk processing (market milk) H. Quality assurance of t h e dairy industry 1. T r e a t m e n t o f fluid wastes J. New product development II. Science and Related Courses of Importance A. Applied statistical m e t h o d s B. Dairy product judging C. Sensory evaluation: principles and m e t h o d s D. General microbiology E. Dairy microbiology F. Analytical chemistry G. Laboratory instrumentation H. Dairy chemistry I. Biochemistry J. Mechanical drawing IlL Business A. Labor relations B. Plant m a n a g e m e n t C. Accounting D. Marketing in our e c o n o m y E. General economics F. Public speaking G. Industrial engineering H. Cost accounting I. Advertising J. Business English K. Business law IV. Other courses or subject matter you r e c o m m e n d A. Cooperative business B. Dairy m a r k e t i n g economics (pricing C. Regulatory conditioning D. C o m m u n i c a t i o n skills E. Interpersonal relationships F. Product labeling laws G. Psychology H. Physics I. Math (business and general) J. Business general (organization and legal) K. Food m a c h i n e r y Journal of Dairy Science Vol. 62, No. 7, 1979
Mandatory
Desirable b u t not mandatory
81
19
69 71
27 27
4 2
71 65 65 96 79 44 21
29 35 35 4 17 53 65
2 13
21 48 33 63 92
53 40 58 29 6 63 52 17 58 50
27 35
79 31 2
56 73 58 31 40 21 10 2 2 2 4
2 2 4 8 2 2 4 4 2
35 27 40 67 50 69 63
2 2
Should n o t be in Course curriculum
15 6 8
6 8 2 38
2 2 6 21
SYMPOSIUM: EDUCATION AND NEEDS FOR PROFESSIONALS
117 3
TABLE 1. Questionnaire for survey of managers of dairy cooperatives of courses for dairy technologists and distributions of answers in percents of 48 responding. (Continued) L. M. N. O. P. Q. R. S. T. U. V. W. X. Y.
Food nutrition Sociology Survey-computer science Dairy food analysis Milk marketing Government (as relates to business) Public relations Dairy marketing Work simplification (time and motion) Scheduling (people and functions) How to work with people Computer logic and automation Positive mental attitude Work experience in elected field (summer or coop)
Many o f the courses under Other Courses could have been integrated in o t h e r sections e x c e p t for their highly specialized nature. The one e x c e p t i o n is c o m m u n i c a t i o n skills which is used extensively in our society today. CONCLUSIONS
There is a need for a dairy technologists's curriculum to serve the needs of dairy cooperatives in the years ahead. The food t e c h n o l o g y
2 2 2 2 2 2 2 2 2 2 2 2 2 2
schools will need to return to courses in basic dairy processing and n u m e r o u s other dairy t y p e courses if t h e y are to m e e t this need. ACKNOWLEDGMENTS
The a u t h o r acknowledges the aid and assistance o f Vincent L. Zehren in setting up the project and the c o o p e r a t i o n of all o f the dairy cooperative managers who participated in the survey.
Journal of Dairy Science Vol. 62, No. 7, 1979
The growth of dairy cooperatives in recent years has reduced their numbers from 1,244 in 1964 to about 550. Many of the mergers have resulted in viable processing plants. The market share of dairy cooperatives, based on cash farm receipts, has gone from 53% in 1950 to 75% in 1975. A corresponding increase in further processing of raw milk was likely during the same period. This increased their need for more trained dairy technologists as their share of the market increased. The concern shared by many in management is whether trained personnel will be available in years ahead. The business and industry section set up an ad hoc committee to survey industry needs and recommendations for courses of study for dairy technologists. This paper deals with the subject as viewed by managers of dairy cooperatives.
ABSTRACT
Many dairy industry leaders have been concerned over the reduction of dairy foods research and the training of personnel for the industry at our universities. Dairy cooperatives have grown in size in recent years and have moved into further processing of milk. This trend has resulted in the need for more dairy technologists in their operations. Major dairy operating cooperatives, most of which are members of the National Milk Producers Federation, were surveyed for a consensus on subjects which should be taught to students to help them become effective dairy technologists. Of the cooperatives contacted, 75% responded to a questionnaire with suggestions for important subject matter. The survey was divided into processing and engineering, science and related courses, business, and other courses. The results show a strong need for courses in processing and engineering, and science and related courses. Business courses were recommended but with less emphasis. Other courses had suggestions in considerable numbers of which the most frequently mentioned was communication skills.
PROCEDURE
Personalized letters were sent in each of the general managers of operating member cooperatives of the National Milk Producers Federation and to several large nonmembers explaining the need for a survey of courses for dairy technologists. A copy of a dairy technoIogist questionnaire was included, along with a stamped, self-addressed envelope. Of 64 sent out, 48 questionnaires were returned, 75%. The questionnaire and its results are in Table 1.
INTRODUCTION
In recent years numerous Land Grant Universities have changed from dairy industry departments to an emphasis on food science. This has resulted in fewer dairy-related courses being offered to prospective dairy technologists. Many industry leaders have questioned whether graduates in food technology wilI have enough basic knowledge of our industry to qualify as dairy technologists.
Received February 12, 1979. 1979 J Dairy Sci 62:1171-1173
RESULTS
The trend of dairy cooperatives moving into further processing was evident by the large number of participants showing a strong emphasis on processing and engineering. Emphasis was strong on the various dairy manufacturing courses. The need for basic science courses was shown by the replies indicating a need in science and related courses for microbiology and chemistry. Business courses show a lower mandatory need but with a comparatively strong emphasis on plant management, accounting, labor relations, and economics.
1171
1172
ZURBORG
T A B L E 1. Questionnaire for survey of managers of dairy cooperatives o f courses for dairy technologists and distributions o f answers in percents o f 48 responding. DAIRY TECHNOLOGIST T R A I N I N G Q U E S T I O N N A I R E Please place a check following each course as to w h e t h e r it should be 1) mandatory, 2) desirable b u t n o t mandatory; 3) should n o t be included in t h e curriculum. Please list a n y other courses or subject m a t t e r y o u feel a dairy technologist graduate should take.
Mandatory Processing and Engineering A. Dairy food engineering B. Frozen desserts: to include m i x formulations and processing options C. Cheese D. Fermented products: yogurt, buttermilk, cottage cheese, acidophilus E. Butter F. Concentrated and dried milk and w h e y G. Fluid milk processing (market milk) H. Quality assurance of t h e dairy industry 1. T r e a t m e n t o f fluid wastes J. New product development II. Science and Related Courses of Importance A. Applied statistical m e t h o d s B. Dairy product judging C. Sensory evaluation: principles and m e t h o d s D. General microbiology E. Dairy microbiology F. Analytical chemistry G. Laboratory instrumentation H. Dairy chemistry I. Biochemistry J. Mechanical drawing IlL Business A. Labor relations B. Plant m a n a g e m e n t C. Accounting D. Marketing in our e c o n o m y E. General economics F. Public speaking G. Industrial engineering H. Cost accounting I. Advertising J. Business English K. Business law IV. Other courses or subject matter you r e c o m m e n d A. Cooperative business B. Dairy m a r k e t i n g economics (pricing C. Regulatory conditioning D. C o m m u n i c a t i o n skills E. Interpersonal relationships F. Product labeling laws G. Psychology H. Physics I. Math (business and general) J. Business general (organization and legal) K. Food m a c h i n e r y Journal of Dairy Science Vol. 62, No. 7, 1979
Mandatory
Desirable b u t not mandatory
81
19
69 71
27 27
4 2
71 65 65 96 79 44 21
29 35 35 4 17 53 65
2 13
21 48 33 63 92
53 40 58 29 6 63 52 17 58 50
27 35
79 31 2
56 73 58 31 40 21 10 2 2 2 4
2 2 4 8 2 2 4 4 2
35 27 40 67 50 69 63
2 2
Should n o t be in Course curriculum
15 6 8
6 8 2 38
2 2 6 21
SYMPOSIUM: EDUCATION AND NEEDS FOR PROFESSIONALS
117 3
TABLE 1. Questionnaire for survey of managers of dairy cooperatives of courses for dairy technologists and distributions of answers in percents of 48 responding. (Continued) L. M. N. O. P. Q. R. S. T. U. V. W. X. Y.
Food nutrition Sociology Survey-computer science Dairy food analysis Milk marketing Government (as relates to business) Public relations Dairy marketing Work simplification (time and motion) Scheduling (people and functions) How to work with people Computer logic and automation Positive mental attitude Work experience in elected field (summer or coop)
Many o f the courses under Other Courses could have been integrated in o t h e r sections e x c e p t for their highly specialized nature. The one e x c e p t i o n is c o m m u n i c a t i o n skills which is used extensively in our society today. CONCLUSIONS
There is a need for a dairy technologists's curriculum to serve the needs of dairy cooperatives in the years ahead. The food t e c h n o l o g y
2 2 2 2 2 2 2 2 2 2 2 2 2 2
schools will need to return to courses in basic dairy processing and n u m e r o u s other dairy t y p e courses if t h e y are to m e e t this need. ACKNOWLEDGMENTS
The a u t h o r acknowledges the aid and assistance o f Vincent L. Zehren in setting up the project and the c o o p e r a t i o n of all o f the dairy cooperative managers who participated in the survey.
Journal of Dairy Science Vol. 62, No. 7, 1979