Using Delphi Surveying Techniques to Gather Input from Non‐Academics for Development of a Modern Dairy Manufacturing Curriculum |
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| Authors: | Helen S Joyner Denise Smith |
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| Affiliation: | 1. School of Food Science, Univ. of Idaho, Moscow, Idaho, U.S.A.;2. School of Food Science, Washington State Univ, Pullman, Wash., U.S.A |
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| Abstract: | The current face of the dairy manufacturing industry has changed from its traditional conception. Industry emphasis is moving away from traditional dairy products, such as fluid milk, ice cream, and butter, and moving toward yogurts, dairy beverages, and value‐added products incorporating ingredients derived from milk and whey. However, many undergraduate dairy curricula still focus on production of fluid milk and traditional dairy products. In addition, despite the significant production of dairy products in the northwestern United States, there are few universities in the Pacific Northwest that offer courses in dairy products or manufacturing. Washington State Univ. and the Univ. of Idaho have developed a dairy manufacturing option to address these issues. To ensure that the curriculum was in alignment with current industry needs, dairy experts in the Pacific Northwest were asked to provide feedback on the proposed curriculum using a modified Delphi survey. Top industry concerns and desired knowledge and skills in new hires were identified. Survey participants emphasized the importance of including new processing technologies, waste management concepts, sustainability principles, engineering skills, and novel dairy products/ingredients in curriculum coverage. The results of the survey were used to modify the proposed curriculum to more closely address dairy industry needs. Alignment between industry needs and university curricula is vital to promote continued growth, development, and innovation in any industry; universities must be aware of changing needs in industry and modify curricula when necessary to address industry challenges. |
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