There are jobs awaiting you in the dairy industry. According to Dairy Foods’ 2017 Hiring Survey, 70% of the companies we surveyed report they are actively seeking to fill one or more full-time or part-time positions.
Executives heading dairy processing firms must be confident in the future of the industry, based on their investment and expansion plans. In March and April, these companies made the following announcements:
Two university students each received $25,000 to support their research into the health impact of yogurt. Erin Davis from the University of Illinois at Urbana-Champaign and Haley Chatelaine from The Ohio State University were selected from a pool of over 120 applicants by an international committee of scientists in food and nutrition.
Nearly 6,500 attendees and 3,000 exhibitor personnel participated in the inaugural ProFood Tech trade show in April. Held at McCormick Place in Chicago, the show featured cutting-edge technologies and innovative solutions within the food and beverage industry.
There is a lot more to successful processing of dairy foods than heating raw milk and putting it into bottles or turning it into cheese, yogurt or ice cream. There are factors in play far beyond pasteurization times and temperatures.