AFTER 20 YEARS, CHANGES ARE COMING TO OSU DAIRY FOODS · •The 2016 Oregon Food & Beverage Roadmap...

AFTER 20 YEARS, CHANGES ARE COMING TO OSU DAIRY FOODS

LISBETH GODDIK SHERI COLE

OREGON STATE UNIVERSITY 1

OSU DAIRY FOODS TEAM


Robin Frojen Sheri Cole Joy Waite-Cusic Lisbeth GoddikDairy Plant Manager Dairy Foods Extension Dairy Foods Research Dairy CoursesBeaver Classic Program Work Force Development BUILD leadership Dairy Foods Research

ODI ODI


OSU Dairy Foods graduates

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2008 2009 2010 2011 2012 2013 2014 2015 2016 2017 2018

Internships Permanent Employment

OSU FST Students employed in dairy foods processing

AgropurDarigoldEberhard Dairy ProductsGlanbiaHigh Desert MilkIdaho Milk ProductsLactalisOregon Ice CreamSaputoTillamook CreameryUmpqua Dairy ProductsWalla Walla Creamery

New OSU Dairy Pilot Plant


Impact of new building

• Attract students to careers in dairy processing

• Provide better training to OSU dairy foods students

• Serve as center for work force training program

• Function as industry innovation center

• Strengthen applied dairy research capabilities and consequently generate more funding for dairy research = more graduates


Springfield Creamery


Eberhard’sDairy


OREGON STATE UNIVERSITY DAIRY FOODS PROGRAM

Evolving Dairy Continuing Education

ODI Annual MeetingApril 10, 2019

OSU Dairy Foods Mission

Promote the production of safe and high quality dairy products and support a healthy and sustainable dairy industry in Oregon.

A robust Continuing Education platform is a core component of a robust OSU Dairy Foods Extension Program

Extension Services

Changes in the marketplace require OSU Dairy Foods program to reassess how it supports the industry

• The 2016 Oregon Food & Beverage Roadmap is a guiding reference for OSU Food Science & Technology’s strategic intentions, including Dairy.

• Oregon has a right to win in the evolving food landscape.

• The dairy industry continues to change and diversify –Automation, supply chain complexity, food safety and quality challenges all lead to greater technical complexity.

• Well trained, engaged technical talent is essential – for those entering the industry and those already in it.

A robust, adaptable, well-trained workforce is fundamental for the whole industry’s success.

• 12K direct dairy jobs in Oregon and roughly 40K in the Western U.S. excluding California.

• The greater portion of those jobs are in Manufacturing/Supply Chain.

• Attracting and retaining motivated, well-skilled people is a challenge for all processors.

• Changes impacting skills required are highly dynamic.

• Quality and compliance are more important than ever –manufacturing is the first line of defense.

• There is an opportunity to collaborate on Work Force Development. OREGON STATE UNIVERSITY 18

Having the right skills is important to allstakeholders

• Want to be good at their work and know the right skills and experiences are key

• Engagement - investment in training as investment in them

• Expect ‘career-long learning’(especially Millennials)

• Want to give back to others –coaching and mentoring

• Recognize that ongoing training is essential

• Many have internal training programs but value external training

• Many barriers get in the way –cost, time away from the job

What processors sayWhat employees say

The ‘training gap’ is really a Work Force Development challenge for the industry

• Other industries are competing for the same, finite talent.

• It’s too big for individual companies to tackle alone.

• To work, it needs to be coordinated - multiple stakeholders who can provide expertise, funding, best practices.

• Oregon has models to draw from – Lane County Work Force Board and Workforce Development Board of Portland

• Aligning on a core curriculum, particularly for manufacturing roles, is a key first step.

• Partnering as a western region can help to accelerate positive change.OREGON STATE UNIVERSITY 20

A robust talent pipeline requires earlier exposure to the industry & investment in training


Attract them earlier Develop for Impact & Retention

• STEM programs

• FFA• 4H

High School

CommCollege

• Existing Science Curriculum

• NEW Dairy program partnership

Dairy Industry

Dairy Science degree

12

Program design has to directly address barriers to succeed


‘Hard to find right classes’

‘Hard to measure training impact’‘Can’t get

away from work’ Training

‘Too expensive’

‘Courses are always

full’‘Hard to apply what I learned’

‘can’t train as fast as I’d like’

OSU has a great reputation for developing people but there is an opportunity to do more

A sustainable, adaptable

pipeline of world class talent

OSU DairyContinuing Education

Undergraduate and Graduate students – pursuing a degree in Dairy Science

Industry Technical Professionals –Dairy degree but need depth and breadth across categories

Manufacturing & Supply Chain roles – degree but not in Dairy + non-degreed roles

Target Audience

OSU Dairy Foods

OSU Dairy Foods will evolve to a more strategic, impactful resource for Continuing Education

• OSU has a foundation of successful Dairy Extension classes to build on. PACE partnership for online content.

• Designing the program for impact will be based on input and ongoing governance from processors.

• Content will be determined with input from stakeholders and anticipating future skillsets.

• A Work Force Development model can accelerate progress.

• There is an opportunity to not only support training in Oregon but also in the Western U.S.

Design Principles to evolve of OSU’s Dairy Extension & Continuing Education program

• Look to external models for what works and what doesn’t

• Prioritize content with stakeholders – likely areas are Food Safety and Quality drivers, Processing, business for non-business roles

• Diverse delivery formats – Face to Face, online, hybrid of both

• Competitive total cost

• Stakeholder oversight - prioritization and accountability

• Partner where it makes sense –

o OSU - Food Innovation Center, School of Business and School of Engineering

o Oregon – state, local agencies, OHSU

o Industry

o Dairy programs at Western Universities

• Strong metrics – continuous improvement mindset

• Self-funding

Cross-discipline: Food Science & Technology, Engineering, Business

Dairy Certificate Program

Core training – Food Safety, Dairy Fundamentals

Program mirrors the industry– manufacturing > technicalprofessionals > non-technical professionals

Plant Employees + Artisan

Cheesemakers

Dairy/Food Professionals

AudienceProgram

Dairy/Food Professionals and Plant

Employees

A Dairy Certificate Program can reinforce skill depth and breadth

• Master, Journeyman, Apprentice principle

• ‘Learning outcomes’ model

• Technical & Leadership skills focus

✓Consistent technical training program

✓Continuity - Creates ‘backstops’ for Cheese Master

✓Engagement – employee loyalty due to training investment

✓Recognized training certification

✓Visible commitment to technical depth (e.g. audits)

Targeted Plant Employees

Artisan Cheesemakers

Outcomes

University of Wisconsin-Madison Center for Dairy Research model can provide lessons

• Most mature and successful model started in 1977.

• $4.5M in ongoing funding - roughly half by Wisconsin Dairy Board and half by DMI.

• Staff of 40 - industry experience (dairy, engineering, business development, food safety).

• Profitable – short courses net $350K per year.

• ‘Master Cheesemaker’ Certificate program

• Significant growth in Extension courses, particularly frozen desserts.

• For OSU, principles of what works and what doesn’t is most useful learning.

A coordinated, collaborative effort will have the biggest impact

infrastructure for innovation

& collaboration

Partnership w/ industry, state government,

Western Dairy Universities

Leverage OSU scale

New OSUpilot plant

An Advisory Board will drive prioritization and accountability

Phase I Phase 2 Phase 3

▪ Establish strategy and plans▪ Stakeholder input and

endorsement▪ Oregon and external

partners▪ Set 2020 curriculum

▪ Online content via OSU PACE

▪ Expand cross-discipline content

▪ Pilot Dairy Certificate Program

▪ Evolve based on learning and feedback

▪ Pilot engagement at High School level – STEM, FFA, 4H

20212020

Thank you


AFTER 20 YEARS, CHANGES ARE COMING TO OSU DAIRY FOODS · •The 2016 Oregon Food & Beverage Roadmap...

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