Bachelor of Science, Major in Dairy Manufacturing

at South Dakota State University USA

The Animal Science program provides instruction in livestock breeding, feeding, management, selection, evaluation, and marketing, along with meat science, and equine studies. Courses emphasize the principles of genetics, nutrition, physiology, and meats as they affect production and management of livestock and animal products. Beef cattle, horses, sheep, and swine are the primary species discussed in courses.

The specialization allows students to focus their studies on Industry, Science, or Food Animal Health.  The Industry specialization provides flexibility for students to complete courses and minors in related areas of interest. The Science and Food Animal Health specializations are designed to meet course requirements of the Pre-Veterinary Medicine curriculum for the SDSU Professional Program in Veterinary Medicine and some other veterinary schools.

Student Learning Outcomes
Upon completion of the Animal Science major with a Food Animal Health Specialization, students will:

• Acquire knowledge of the core sciences and best management practices that are the foundation of animal science and husbandry.
• Demonstrate effective written and oral communication skills using a variety of mediums and with various audience types.
• Demonstrate the ability to function as an effective member of a team. (Cross-curricular Skill: Teamwork)
• Develop fact-based comparisons of both sides of contemporary issues that impact diversity, inclusion, equity, and professional ethics as related to animal agriculture. (Cross-curricular Skill: Information Literacy; Ethical Reasoning; Diversity, Inclusion and Equity)
• Interpret, critically evaluate, and apply information in order to recognize problems and create solutions. (Cross-curricular Skill: Inquiry and Analysis; Critical and Creative Thinking; Problem Solving)

Graduate work in the Department of Agricultural and Biosystems Engineering leads to Master of Science in Agricultural and Biosystems Engineering, Doctor of Philosophy in Agricultural and Biosystems Engineering, and Doctor of Philosophy in Biological Sciences degrees.

Students who undertake graduate studies in Agricultural and Biosystems Engineering normally have as their goal a better understanding of the current theories, principles, issues, and problems in agricultural, environmental and biological systems. Graduate studies improve the student’s ability to think critically and creatively, and to synthesize, analyze, and integrate ideas for decision-making and problem solving.

The department offers students an opportunity to undertake research and advanced study in specialization areas such as food and biomaterial processing, physical properties of biological materials, natural resource engineering, precision agriculture, structures, indoor environment, waste management and machine design.

Student Learning Outcomes

• Conduct Research or Design: Conduct research and/or design projects that demonstrate an ability to model, analyze, and design agricultural and biosystems engineering processes and systems.
• Understand the principles of agricultural and biosystems engineering: The student will articulate a solid understanding of fate fundamental principles of agricultural and biosystems engineering, including the area of specialization and supporting areas.
• Communicate effectively: The student will demonstrate an ability to communicate, both orally and in writing, technical information in an effective manner.

Agricultural Systems Technology graduates serve an increasingly complex agricultural industry in a wide variety of ways. These individuals have a sound fundamental knowledge of agricultural and biological sciences related to the technical, mechanical and energy aspects. This background combined with a solid understanding of the interactions between agriculture and society provides AST graduates many career opportunities. Graduates use their technological knowledge, coupled with managerial and leadership skills, to increase America’s food and energy supply, security, and safety. Graduates may pursue careers in renewable energy such as ethanol and bio-diesel, farm machinery and equipment, natural resources, livestock facilities and systems, and production agriculture.

Student Learning Outcomes

Upon completion of the Agricultural Systems Technology major, students will have:

• The ability to apply knowledge of mathematics and science. (Cross-curricular Skill: Information Literacy)
• An ability to design and conduct experiments, as well as to analyze and interpret data. (Cross-curricular Skill: Inquiry and Analysis)
• An ability to function on multidisciplinary teams. (Cross-curricular Skill: Teamwork)
• An ability to identify, formulate, and solve problems. (Cross-curricular Skill: Problem Solving)
• An understanding of professional and ethical responsibility. (Cross-curricular Skill: Ethical Reasoning)
• An ability to communicate effectively.
• A recognition of the need for, and an ability to engage in life-long learning. (Cross-curricular Skill: Foundational Lifelong Learning Skills)
• A knowledge of contemporary issues.
• An ability to use the techniques, skills, and modern tools necessary to identify solutions to problems.

This area of specialization is designed for the person who plans to become a communication educator. While the emphasis is primarily on secondary education, the area can serve as a specialization for teaching higher education as well.

Student Learning Outcomes
Graduates will be prepared to:

• Describe the Communication discipline and its central questions by employing communication theories, perspectives, principles, and concepts. (Cross-curricular Skill: Inquiry and Analysis)
• Engage in Communication inquiry. (Cross-curricular Skill: Inquiry and Analysis)
• Create and critically analyze messages appropriate to the audience, purpose, and context. (Cross-curricular Skill: Critical and Creative Thinking)
• Demonstrate the ability to accomplish communicative goals (self-efficacy). (Cross-curricular Skill: Foundational Lifelong Learning Skills)
• Prepare for ethical public influence that embraces differences. (Cross-curricular Skill: Civic Knowledge and Engagement; Diversity, Inclusion and Equity)

A degree in Journalism prepares students with essential skills including: writing, speaking, critical thinking and technology. Through coursework and experiential learning opportunities, including a required internship, graduates are well-positioned for a wide variety of careers. Students may pursue a B.A. or B.S. in Journalism with coursework in both broadcast and news-editorial journalism. This versatile major prepares students to be digital storytellers, reporters, editors, designers for print, broadcast or online media, photojournalists, or communicators in government, with non-profit organizations or in the corporate world.

Student Learning Outcomes
Students completing the Journalism major will be equipped to:

• Understand and apply the principles and laws of freedom of speech and press, for the country in which the institution that invites ACEJMC is located, as well as receive instruction in and understand the range of systems of freedom of expression around the world, including the right to dissent, to monitor and criticize power, and to assemble and petition for redress of grievances. (Cross-curricular Skill: Civic Knowledge and Engagement)
• Demonstrate an understanding of the history and role of professionals and institutions in shaping communications. (Cross-curricular Skill: Diversity, Inclusion and Equity)
• Demonstrate an understanding of gender, race, ethnicity, sexual orientation and, as appropriate, other forms of diversity in domestic society in relation to mass communications. (Cross-curricular Skill: Diversity, Inclusion and Equity)
• Demonstrate an understanding of the diversity of peoples and cultures and of the significance and impact of mass communications in a global society. (Cross-curricular Skill: Diversity, Inclusion and Equity)
• Understand concepts and apply theories in the use and presentation of images and information. (Cross-curricular Skill: Critical and Creative Thinking)
• Demonstrate an understanding of professional ethical principles and work ethically in pursuit of truth, accuracy, fairness and diversity. (Cross-curricular Skill: Foundational Lifelong Learning Skills; Diversity, Inclusion and Equity)
• Think critically, creatively and independently. (Cross-curricular Skill: Critical and Creative Thinking)
• Conduct research and evaluate information by methods appropriate to the communications professions in which they work. (Cross-curricular Skill: Inquiry and Analysis)
• Write correctly and clearly in forms and styles appropriate for the communications professions, audiences and purposes they serve. (Cross-curricular Skill: Critical and Creative Thinking)
• Critically evaluate their own work and that of others for accuracy and fairness, clarity, appropriate style and grammatical correctness. (Cross-curricular Skill: Inquiry and Analysis; Foundational Lifelong Learning Skills)
• Apply basic numerical and statistical concepts. (Cross-curricular Skill: Inquiry and Analysis)
• Apply tools and technologies appropriate for the communications professions in which they work. (Cross-curricular Skill: Inquiry and Analysis)

Food Science is the study of the science behind and involved with the production, preservation, packaging, and distribution of safe, wholesome, and nutritious foods.  Students will develop a knowledge base related to the basic physical, microbiological, chemical and engineering sciences as they are applied to foods.  These sciences are utilized to study the nature of foods, the causes of food deterioration and spoilage, and principles of food preservation.  This skill set is also employed by the scientists to develop and create approaches for the generation of new food products to assist in feeding the world through provision of foods that provide proper nutrition with acceptable taste and texture while maintaining affordability of the product.  Graduates with a degree in Food Science are well prepared for professional positions within the food industry or for further graduate study in Food Science.

Student Learning Outcomes
Upon completion of the Food Science curriculum a graduate should be able to demonstrate the following:

• An understanding of the chemistry underlying the properties and reactions of various food components. (Cross-curricular skill: Inquiry and Analysis)
• A practical proficiency in laboratory techniques associated with the determination of qualitative and quantitative analytical data related to physical, chemical, and biological aspects of foods and food ingredients. (Cross-curricular skill: Inquiry and Analysis)
• An understanding of microbial growth and survival as it impacts the safety, preservation, and spoilage of food systems. (Cross-curricular skill: Integrative Learning)
• An understanding of unit operations, process control and sanitation protocols as they relate to the production and preservation of a food. (Cross-curricular Skill: Problem Solving)
• An ability to apply statistical principles to the control and assurance of quality in the production of food products. (Cross-curricular Skill: Problem Solving; Critical and creative thinking)
• An understanding of the laws and regulations governing the manufacture and sale of food products. (Cross-curricular Skill: Inquiry and Analysis)
• An ability to utilize verbal and written communication skills effectively in a group environment. (Cross-curricular Skill: Teamwork; Diversity, Inclusion and Equity)
• An ability to apply critical thinking and reasoning skills while ethically applying scientific principles to resolving issues associated with foods and food systems. (Cross-curricular Skill: Ethical Reasoning)

Civil Engineering includes design, construction, and operation and maintenance of highways, airports, buildings, bridges, dams, water supply and distribution systems, waste water collection systems and treatment plants, irrigation and drainage systems, river and harbor improvements and many other infrastructure facilities essential in modern life. Civil Engineers are custodians of the built environment and are responsible for all aspects of the world’s infrastructure.

To prepare students for these responsibilities, the program provides opportunities for them to solve engineering problems, promote original thought, illustrate the work expected of engineers and stimulate interest and enthusiasm for design. Seniors design teams work on comprehensive, open-ended projects involving scope and definition, evaluation of alternatives on the basis of economic, social, environmental, and other factors, concluding with the preparation of a functional design, plans, specifications and final cost estimates.

Program Educational Objectives

The civil engineering program at South Dakota State University is committed to preparing students to achieve the following educational objectives within five years beyond the baccalaureate degree.

• Graduates will have obtained professional licensure or specialized certification.
• Graduates will have engaged in professional development and life-long learning through earning advanced degrees, attending continuing education forums, or active participation in professional organizations.
• Graduates will have become actively involved in their profession, communities, and global society with a trajectory towards leadership positions.

Student Learning Outcomes

The program’s mission and educational objectives are accomplished by providing undergraduate students with an educational program that will result in the following outcomes by the time of graduation:

• An ability to identify, formulate, and solve complex engineering problems by applying principles of engineering, science, and mathematics
• An ability to apply engineering design to produce solutions that meet specified needs with consideration of public health, safety, and welfare, as well as global, cultural, social, environmental, and economic factors
• An ability to communicate effectively with a range of audiences
• An ability to recognize ethical and professional responsibilities in engineering situations and make informed judgments, which must consider the impact of engineering solutions in global, economic, environmental, and societal contexts
• An ability to function effectively on a team whose members together provide leadership, create a collaborative and inclusive environment, establish goals, plan tasks, and meet objectives
• An ability to develop and conduct appropriate experimentation, analyze and interpret data, and use engineering judgment to draw conclusions
• An ability to acquire and apply new knowledge as needed, using appropriate learning strategies

The Leadership and Management of Nonprofit Organizations major will prepare students for jobs in the nonprofit sector. Through the Leadership and Management of Nonprofit Organizations (LMNO) program, students will be empowered to become successful professionals who work to advance the quality of life in communities. The program prepares students with opportunities to increase their abilities and skills in the work of leadership to enhance nonprofit organizations. Students will develop a basic understanding of the nonprofit sector, the role of philanthropy in the United States, and introduce the history, philosophy, ethics, and organizational structure of nonprofit and social service agencies. Students will apply fundraising, volunteer management, financial management, leadership and team development techniques.

Upon completion of the undergraduate program, students may also earn the Certified Nonprofit Professional credential with the Nonprofit Leadership Alliance organization. This certification requires students to have knowledge and experiences in 10 different competencies areas. Those competency areas are: Communication, Marketing, and Public Relations; Culture and Diversity; Financial Resource Development and Management; Foundations and Management of Nonprofit Sector; Governance, Leadership, and Advocacy; Legal and Ethical Decision Making; Personal and Professional Development; Program Development; Volunteer and Human Resource Management; and Future of the Nonprofit Sector.

Graduates will be prepared to obtain positions with local, national, and international nonprofit organizations or employers outside of the nonprofit sector. Examples of these positions include executive director of a nonprofit; marketing and public relations; fundraising and resource development; human resources director of a nonprofit; volunteer recruitment and management; community and economic development; program development, management and evaluation; and financial administration and management. Students graduating with the LMNO major may be employed by for-profits in their public affairs, community relations, or corporate responsibility departments or in the consultant industry.

Student Learning Outcomes
Leadership and Management of Nonprofit Organizations graduates will:

• Apply knowledge of fundamental nonprofit management terms, theories, and skills.
• Demonstrate and apply in-depth knowledge of leadership theories.
• Demonstrate the ability to function as an effective member of a team.
• Demonstrate respect and understanding towards diverse cultures and beliefs of individuals and communities. (Cross-curricular Skill: Diversity, Inclusion and Equity)
• Explain the importance of and show evidence of ethical and professional behaviors. (Cross-curricular Skill: Ethical Reasoning)
• Design, implement, and evaluate projects for a variety of audiences. (Cross-curricular Skill: Problem Solving; Civic Knowledge and Engagement)
• Demonstrate effective written and/or oral communication skills to appropriate audiences.

Dietetics is the education and practice of food, nutrition and wellness and offers a wide variety of jobs in the health promotion, wellness, nutrition care and foodservice administration areas. Registered dietitian nutritionist (RDN) provide nutrition education and counseling and are pivotal in preventive health care and community nutrition programs. Additionally, a RDN is essential to the total care of a patient in a healthcare facility through nutritional assessment and medical nutrition therapy. Students develop an understanding and competency in food, nutrition, wellness, and management and a background in the basic and behavioral sciences to apply the science of nutrition for the promotion of health and disease prevention.

The employment opportunities are in health promotion and wellness programs, public health agencies, foodservice and food production industries, schools, universities, the armed services, hospitals, nursing homes, and state, national and international organizations. Governmental regulations require the services of dietitians in federally supported programs. The consulting services of a dietitian are often sought by architects and hospital administrators in planning and equipping food preparation and services facilities.

Mission and program objectives are available on the Nutrition and Dietetics homepage at www.sdstate.edu/health-and-nutritional-sciences/nutrition-and-dietetics. Program outcome data are available upon request from the program director.

Student Learning Outcomes
Upon completion of the Nutrition and Dietetics major, students will:

• Demonstrate how to locate, interpret, evaluate and use professional literature to make ethical, evidence-based practice decisions. (Cross-curricular Skill: Information Literacy)
• Use current information technologies to locate and apply evidence-based guidelines and protocols.
• Apply critical thinking skills. (Cross-curricular Skill: Critical and Creative Thinking)
• Demonstrate effective and professional oral and written communication and documentation.
• Describe the governance of nutrition and dietetics practice, such as the Scope of Nutrition and Dietetics Practice and the Code of Ethics for the Profession of Nutrition and Dietetics; and describe interprofessional relationships in various practice settings. (Cross-curricular Skill: Ethical Reasoning)
• Assess the impact of a public policy position on nutrition and dietetics practice.
• Discuss the impact of health care policy and different health care delivery systems on food and nutrition services.
• Identify and describe the work of interprofessional teams and the roles of others with whom the registered dietitian nutritionist collaborates in the delivery of food and nutrition services.
• Demonstrate an understanding of cultural competence/sensitivity. (Cross-curricular Skill: Intercultural Knowledge)
• Demonstrate identification with the nutrition and dietetics profession through activities such as participation in professional organizations and defending a position on issues impacting the nutrition and dietetics profession. (Cross-curricular Skill: Intercultural Knowledge)
• Demonstrate an understanding of the importance and expectations of a professional in mentoring and precepting others.
• Use the Nutrition Care Process to make decisions, identify nutrition-related problems and determine and evaluate nutrition interventions.
• Develop an educational session or program/educational strategy for a target population.
• Demonstrate counseling and education methods to facilitate behavior change for and enhance wellness for diverse individuals and groups. (Cross-curricular Skill: Diversity, Inclusion and Equity)
• Explain the processes involved in delivering quality food and nutrition services.
• Describe basic concepts of nutritional genomics.
• Apply management theories to the development of programs or services.
• Evaluate a budget and interpret financial data.
• Describe the regulation system related to billing and coding, what services are reimbursable by third party payers, and how reimbursement may be obtained.
• Apply the principles of human resource management to different situations.
• Describe safety principles related to food, personnel and consumers.
• Analyze data for assessment and evaluate data to be used in decision-making for continuous quality improvement.

The M.S. in Human Biology provides graduate-level preparation for students for successful admission to professional schools, including those not admitted directly to professional school from an undergraduate program. The program is designed to provide graduate-level preparation for students who desire admission to professional schools in human healthcare. This includes but is not limited to programs such as: Allopathic Medical Doctor (M.D.), Doctor of Osteopathic Medicine (D.O.), Doctor of Optometry (O.D.), Doctor of Chiropractic (D.C.), Doctor of Dental Surgery (D.D.S), and Master of Science – Physician Assistant Studies (M.S. – PAS). The M.S. program allows for additional opportunities to demonstrate their academic excellence and polish their professional skills. This program directly strengthens the academic capacity of the student with special attention to advanced content knowledge and case based application, professional development and professional skills needed by the healthcare provider.

Student Learning Outcomes

• Integrate the biological, biochemical, physiological and structural aspects of the human body.
• Demonstrate quantitative literacy and evaluate quantitative reasoning.
• Communicate effectively (written and oral).
• Demonstrate leadership and adhere to the ethical standards of the field.