Biological Sciences (M.S.) - Dairy Science Specialization

• Brookings Main Campus

Why Dairy? – Investigate and Innovate

The SDSU dairy and food science program is equipped with excellent laboratories; a state-of-the-art dairy processing plant with capabilities for processing fluid milk, cheese, butter, ice cream, concentrated and dried products, cultured dairy foods and other dairy and food products. Metabolism and surgical facilities in the Animal Science Complex, along with specialized laboratory equipment in the Genomics Lab and other departments on campus, including, veterinary and biomedical sciences, and health and nutritional sciences programs are also available. Graduate students accepted in the program will have opportunities to utilize these facilities to develop basic and/or applied research programs in dairy product processing, microbiology, chemistry, food safety, dairy cattle nutrition, metabolism, genomics, breeding, microbiology of the rumen, immunology and management, while interacting with well qualified faculty. The SDSU dairy science program, in collaboration with the food science and nutrition program at the University of Minnesota and the food science and human nutrition program at Iowa State University, constitute the Midwest Dairy Foods Research Center. This collaborative center provides graduate students in the manufacturing area a unique opportunity to be involved with current issues and research needs.