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OSU AND ARBUTHNOT DAIRY CENTER UPDATES -EMBRACING CHANGE
LISBETH GODDIK
OSU AND ARBUTHNOT DAIRY CENTER UPDATES -EMBRACING CHANGE
Oregon’s Public Universities
0
10000
20000
30000
40000
Enrollment
OSU PSU UO SOU OIT WOU EOU
OREGON STATE UNIVERSITY 2
OREGON STATE UNIVERSITY 3
441
63.6
115
Research Funding x $1,000,000
OSU PSU UO
OREGON STATE UNIVERSITY 4
OREGON STATE UNIVERSITY 5
OREGON STATE UNIVERSITY 6
Training of Dairy Science
Graduates
Dairy Product
Innovation
Continued Education programs
OSU Dairy Foods
Research
OSU Dairy Foods graduates
OREGON STATE UNIVERSITY 7
Embracing Change
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42
35
68
13
4
9
0 0 02
0
5
23 3
65
2008 2009 2010 2011 2012 2013 2014 2015 2016 2017 2018
Internships Permanent Employment
OSU Creamery remodeled and licensed
Production of Beaver Classic cheeses
OREGON STATE UNIVERSITY 8
$30,000/year
Education in silos is NOT OK
OREGON STATE UNIVERSITY 9
0
10
20
30
40
50
60
Engineering Food Science Business
OREGON STATE UNIVERSITY 10
Engineering
Food Science
Business
Future Dairy Industry Leaders
Food Manufacturing minor
• *Engineering Economics. ENGR 390
• *Project Management IE 471
• *Lean Manufacturing MFGE 436
• * Statistical Quality Control IE 355
• * Managing organizations BA 351
• Operations Management BA 357
• Pilot Plant Manufacturing FST 315
• Manufacturing internship FST 410
OREGON STATE UNIVERSITY 11
Need Industry Help to provide summer
internships in operations
Students hired by Glanbiamonths prior to graduationFirst graduates with minor in June 2018
OREGON STATE UNIVERSITY 12
Dairy Product
Innovation
Continued Education programs
OSU Dairy Foods
Research
Continued Education 2018Science of yogurt and cultured products
May 15-16, 2018
Safety Systems for Artisan Dairy April 17-18, 2018
ODI 107th Annual Conference April 10-11, 2018
Rickreall Dairy visit
Dairy food trends
April 9, 2018
Basic Dairy Science and Sanitation March 6-7, 2018
Cheesemaker Education Day Jan 26-27, 2018
The Future of Dairy Jan 10, 2018OREGON STATE UNIVERSITY 13
Continued Education 2018Science of yogurt and cultured products
May 15-16, 2018
Safety Systems for Artisan Dairy April 17-18, 2018
ODI 107th Annual Conference April 10-11, 2018
Rickreall Dairy visit
Dairy food trends
April 9, 2018
Basic Dairy Science and Sanitation March 6-7, 2018
Cheesemaker Education Day Jan 26-27, 2018
The Future of Dairy Jan 10, 2018OREGON STATE UNIVERSITY 14
Science of yogurt and cultured products
Hybrid on-line and
hands-on course
May 15-16, 2018
CONTINUED EDUCATION 2018
OREGON STATE UNIVERSITY15
WESTERN DAIRY CENTER MEETINGOSU CAMPUS MAY 30-31
OREGON STATE UNIVERSITY 17
Science of yogurt and cultured products
Safety Systems for Artisan Dairy
Sustainable dairy
Basic Dairy Science and Sanitation
Cheesemaker Education Day
The Future of Dairy
Science of yogurt and cultured products
Improving quality and yield of cottage cheese
Basic Dairy and Sanitation
Cheese maker education day
Practical Introduction to Cheese making
Introduction to Dairy Science and Sanitation
FSMA for Dairy Processors
Webinar: The Future of Dairy, Baby Boomers
Webinar: The Future of Dairy, Millennials
Cheese Maker Education Day
Future of Dairy
Dairy Discovery Day
Practical Introduction to Cheese makingCheese maker education dayDairy Discovery DayPractical Introduction to Cheese MakingAdvanced Cheese Technology
Core Training: Unit Operations
Practical Introduction to Cheese makingCore Training: Cleaning & SanitationCore Training: CIPFSMA and GPSI. Alen SaylerOCG Education DayAffinage for specialty cheese productionHACCP for specialty cheese makers
Pre-requisites for Specialty cheese makersPractical Introduction to Cheese MakingCore Training, GMP and HACCP
Controlling pathogens in environmentCore TrainingCore TrainingOCG Education Day
Goat Cheese classCore trainingOSU Cheese Maker in Residence: Sebastien RoustelControlling risk in specialty cheese making*Oregon Cheese StoriesPractical Introduction to Cheese making*Framing your message with the media*Getting Practical about Sustainability*Practical Introduction to Cheesemaking*Cheesemaking for the Enthusiast. French Bloomy Rind Cheeses*
SQF Implementation Challenges and refresher for dairy processors*
Introduction to practical cheese making*Oregon Cheese StoriesMilk quality and shelf-life*Introduction to dairy science*Introduction to dairy microbiology*
Ice Cream Class*Basic cheese making*Exploring Cheese*Advanced Dairy HACCP*
Farmstead Cheese Making*
Baseline in Dairy Microbiology*
Dairy Microbiology*
Sensory Evaluation of Dairy Products*
Specialty Cheese Making*
Ice Cream Short Course*
Farmstead Dairy Processing*
Food Microbiology and Food Safety*
Butter Short Course*
Food Microbiology and Food Safety*
Ice Cream Short Course*
Johnes Information Session
Dairy Plant and the Environment Seminar*
Cultured Products Short course*
Container Fill Workshop
OREGON STATE UNIVERSITY 18
Science of yogurt and cultured products
Safety Systems for Artisan Dairy
Sustainable dairy
Basic Dairy Science and Sanitation
Cheesemaker Education Day
The Future of Dairy
Science of yogurt and cultured products
Improving quality and yield of cottage cheese
Basic Dairy and Sanitation
Cheese maker education day
Practical Introduction to Cheese making
Introduction to Dairy Science and Sanitation
FSMA for Dairy Processors
Webinar: The Future of Dairy, Baby Boomers
Webinar: The Future of Dairy, Millennials
Cheese Maker Education Day
Future of Dairy
Dairy Discovery Day
Practical Introduction to Cheese makingCheese maker education dayDairy Discovery DayPractical Introduction to Cheese MakingAdvanced Cheese Technology
Core Training: Unit Operations
Practical Introduction to Cheese makingCore Training: Cleaning & SanitationCore Training: CIPFSMA and GPSI. Alen SaylerOCG Education DayAffinage for specialty cheese productionHACCP for specialty cheese makers
Pre-requisites for Specialty cheese makersPractical Introduction to Cheese MakingCore Training, GMP and HACCP
Controlling pathogens in environmentCore TrainingCore TrainingOCG Education Day
Goat Cheese classCore trainingOSU Cheese Maker in Residence: Sebastien RoustelControlling risk in specialty cheese making*Oregon Cheese StoriesPractical Introduction to Cheese making*Framing your message with the media*Getting Practical about Sustainability*Practical Introduction to Cheesemaking*Cheesemaking for the Enthusiast. French Bloomy Rind Cheeses*
SQF Implementation Challenges and refresher for dairy processors*
Introduction to practical cheese making*Oregon Cheese StoriesMilk quality and shelf-life*Introduction to dairy science*Introduction to dairy microbiology*
Ice Cream Class*Basic cheese making*Exploring Cheese*Advanced Dairy HACCP*
Farmstead Cheese Making*
Baseline in Dairy Microbiology*
Dairy Microbiology*
Sensory Evaluation of Dairy Products*
Specialty Cheese Making*
Ice Cream Short Course*
Farmstead Dairy Processing*
Food Microbiology and Food Safety*
Butter Short Course*
Food Microbiology and Food Safety*
Ice Cream Short Course*
Johnes Information Session
Dairy Plant and the Environment Seminar*
Cultured Products Short course*
Container Fill Workshop
Embracing Change
Reshaping Continued Education
• Systematic approach to continued education of dairy industry employees
• Continued education points leading to
• Certificate in Dairy Technology
Request input from Advisory Committee
OREGON STATE UNIVERSITY 20
Dairy Product
Innovation
OSU Dairy Foods
Research
Dairy Product Innovation Programsponsored by OR Dairy and Nutrition Counsil
OREGON STATE UNIVERSITY 21
Embracing Change
OREGON STATE UNIVERSITY 23
OSU Dairy Foods
Research
OSU dairy foods research
•United Dairymen of Idaho
OREGON STATE UNIVERSITY 24
Embracing change
Current OSU dairy projects
• Validation of heat shock $144,037
• Optimizing butter churn operating efficiency: $117,992
• Development natural mold inhibitor $120,092
• Phospholipids from whey cream $178,415
• HPP treatment of camembert $110,200
Have submitted new grant proposals approx. $750,000
• Chocolate milk, rework, fouling in regen, NSLAB, organic milk,
organic milk quality
OREGON STATE UNIVERSITY 25
OREGON STATE UNIVERSITY 26
OREGON STATE UNIVERSITY 27
OREGON STATE UNIVERSITY 28
OREGON STATE UNIVERSITY 29
Springfield Creamery
OREGON STATE UNIVERSITY 30
Eberhard’sDairy
OREGON STATE UNIVERSITY 31
OREGON STATE UNIVERSITY 32
Why Now?
100% match
OREGON STATE UNIVERSITY 33
OREGON STATE UNIVERSITY 34
5 priorities for Governor Brown
• Strategic Investment in Public R&D facilities and capabilities
• An integrated plan to coordinate workforce training and academic preparation to better prepare Oregonians for industry careers
• Critical investments in the State’s transportation infrastructure
• An explicit value-added food and beverage manufacturing market development strategy
• Better alignment between state and federal policies and regulations
OREGON STATE UNIVERSITY 35
Sam Tannahill Patrick CriteserCo-Chair, Oregon Food and Beverage Leadership Council Co-Chair, Oregon Food and Beverage Leadership CouncilChair, Oregon Business Plan Chair Oregon Business Association
OREGON STATE UNIVERSITY 36
Join us embracing change
Why Partner?
OREGON STATE UNIVERSITY 37