CORVALLIS, Ore. — Oregon State University has expanded its online Dairy Foods Manufacturing training with bilingual modules as enrollment passes 1,000 since 2023.
“Investing in employee training is a commitment to their professional growth and contributes to retention. Having engaged, well-trained employees who feel successful and want to work in the dairy industry is critical.”
The U.S. dairy industry faces a shortage of well-trained employees, especially in processing, supply chain and quality management. Oregon State created a flexible continuing education program to help fill those gaps.
Oregon’s dairy industry is a key part of the state’s agricultural sector. Nearly 140 dairy farms — many family-owned for generations — produce high-quality milk and dairy products. Statewide, the sector is valued at more than $3.2 billion, supports over 14,000 jobs and $680 million in wages.
Milk is Oregon’s fourth-most valuable agricultural commodity, with a 2022 production value of about $724.9 million.
Professional and Continuing Education in the university’s Division of Extension and Engagement offers three options: an essentials certificate, an advanced certificate and short micro certificates.
“Investing in employee training is a commitment to their professional growth and contributes to retention,” said Sheri Cole, OSU Extension Service dairy specialist and director of the Sustainable Food Manufacturing program in the Department of Food Science and Technology in the College of Agricultural Sciences. “Having engaged, well-trained employees who feel successful and want to work in the dairy industry is critical.”
Modules now in English and Spanish
Courses are self-paced and designed around shift work. All modules are offered in English and Spanish to support bilingual teams and wider access across plants of all sizes.
The essentials certificate introduces core technical topics for people with limited experience or those early in their careers. The advanced certificate builds on those fundamentals with specialized modules such as dry dairy ingredient manufacturing and specialty cheese manufacturing. Micro certificates allow targeted upskilling.
“Our intention with the training content and delivery is to continuously improve it based on client feedback,” Cole said. “We tested the modules before launch and will add new modules as the program evolves.”
Access, pricing and early results
The introductory module on the U.S. dairy industry is free. Additional modules cost $50 for residents of Oregon, Washington and California, and $75 for learners elsewhere. Certificate bundles range from $600 to $1,100 to keep training accessible, including for small, artisan makers.
Since June 2023, more than 1,000 learners have enrolled. A total of 160 have earned certificates, and participants report a 98% positive rating.
“There are a lot of jobs out there for food manufacturing in general and dairy manufacturing specifically,” Cole said. “Technical roles in manufacturing, quality and supply chain are essential to make safe, high-quality and consistent products. It’s important to attract great employees and make sure they want to stay, and investing in the right training is key.”
Development of the online series began in 2018 with the Arbuthnot Dairy Center Advisory Board, which includes the Oregon Dairy and Nutrition Council, Oregon Cheese Guild, Oregon Dairy Farmers Association and dairy manufacturers in Oregon and Washington.
Technical experts Zeynep Atamer, who has a courtesy appointment with Food Science and Technology, and consultant Marc Bates helped create 23 modules. Funding support came from the Pacific Coast Coalition, part of the U.S. Department of Agriculture’s Dairy Business Innovation Initiative.
Previously titled New OSU online course series gives dairy foods manufacturing employees a leg up in their careers
