More options at South Dakota State

BROOKINGS, S. D. — South Dakota State University has responded to growing workforce demands across the dairy industry by developing a new associate of science degree in dairy technology. The 2-year degree gives students a faster pathway into careers on the dairy farm or in dairy processing facilities while also allowing continuation towards a bachelor’s degree.

“This is really driven by industry needs and interest,” said Londa Nwadike, head of the David A. Thompson Endowed Department and a professor at SDSU.

The dairy cow population in South Dakota has more than doubled in the last 10 years, which makes it one of the fastest-growing dairy states in the nation.

“Herdsmen for the dairy farms will be top priority, especially if they speak Spanish to communicate with our workforce, which would be so beneficial,” said Doug Ode, secretary of the South Dakota Dairy Producers.

SDSU’s Department of Dairy and Food Science created the curriculum and gained final approval from the South Dakota Board of Regents earlier this year. The 2-year program officially begins this fall and is designed to address one of the industry’s biggest challenges: developing skilled employees for dairy farms and processing facilities.

The dairy technology associate degree will offer two separate educational tracks. One places an emphasis on the dairy production side, focusing on dairy cattle management. The other emphasizes dairy products, centered on processing milk and manufacturing cheese, ice cream and butter.

“The idea is that students choose one pathway,” Nwadike said. “If a student would like to complete both tracks, they certainly could, but it would take longer than two years because of the additional coursework.”

Department staff intentionally designed the curriculum for students to pursue an advanced degree if they choose.

“We planned it so students can complete the associate degree and then, if they decide they want to continue, they can move directly into our bachelor’s program without adding extra time,” Nwadike said. “If they complete the dairy production track, they can continue into the 4-year dairy production degree. Likewise, students in the dairy products track can move directly into the dairy manufacturing bachelor’s program.”

The associate degree fills a gap in post-secondary dairy education at SDSU. While students have been able to pursue 2-year technical degrees in related fields such as automation, there has been no dedicated 2-year program focused specifically on dairy production or dairy processing.

Students will complete 60 credits, combining general education requirements with specialized dairy coursework. The curriculum provides foundational knowledge while also meeting university requirements for an associate degree.

All dairy department courses will be taught in person at SDSU’s Brookings campus.

“Students may be able to complete some general education classes online, but the dairy courses currently require students to be here on campus,” Nwadike said.

Industry support played a significant role in bringing the program to fruition.

Valley Queen Cheese was among the companies providing letters of support during the approval process, along with South Dakota Dairy Producers.

“Companies have told us they think this is a good idea,” Nwadike said. “They also wanted to make sure we are still offering our 4-year degrees, and we absolutely are. We see this as another pathway that allows more students to enter the dairy industry.”

Cheyenne Edmundson, a recruiter for the dairy and food science department, is already seeing interest from prospective students.

“There’s a lot of appeal right now to being cost efficient,” Edmundson said. “This degree meets students in the middle. Some may be considering a technical program but also want the experience of attending a state university.”

SDSU strategically announced the program during June Dairy Month to maximize industry visibility throughout the Midwest and Northeast.

“We have already accepted a student from Virginia who is excited about the program,” Edmundson said.

South Dakota’s competitive tuition rates may also attract students from outside the region, particularly because many Midwestern students qualify for in-state tuition agreements.

“The affordability piece is very appealing,” Edmundson said. “This gives students the opportunity to start with two years, gain confidence, and then decide if they want to continue.”

Students enrolled in the dairy technology program will also be eligible for department-specific scholarships in addition to broader awards offered by the SDSU College of Agriculture, Food and Environmental Sciences, further helping reduce education costs.

As dairy farms expand and processors continue investing in new facilities across the Upper Midwest, SDSU leaders believe the new associate degree provides an important tool for developing the skilled workforce needed to support the industry’s continued growth.

“Our goal is to provide another pathway into dairy,” Nwadike said. “Whether students complete the 2-year degree and enter the workforce immediately or continue on for a bachelor’s degree, we’re helping prepare the next generation of dairy professionals.”