Lakeland’s food safety and quality program blends the science of biology and chemistry with best business practices to prepare students for careers in food processing.
Graduates will be well-rounded manufacturing professionals equipped to advance in the production of food, while also possessing finance, management philosophy and other skills needed to lead people to their potential.
Unlike a food science degree, which prepares students for food research and development, Lakeland’s food safety and quality program focuses on the safe production of food. Students in the program will learn from food industry leaders by working and earning credit both in Lakeland’s classrooms and at local employers.
The program is open to those new to the industry and to high school graduates who may not be familiar with this career path.
For students planning to enroll full time at Lakeland’s main campus in Sheboygan County, Lakeland’s Cooperative Education Program will provide 12-18 months of full-time work experience at food producers, academic credit for their work and a combination of scholarships and wages that will significantly reduce or eliminate post-graduation debt.
Lakeland plans to build a state-of-the-art, on-campus lab allowing hands-on experience that replicates the work students will find on the job, a project funded in part by a $500,000 gift from Johnsonville Foods.
Other food industry partners involved in the development of the program include: Sargento, Masters Gallery Foods, Old Wisconsin, Usinger’s, Klement’s Sausage and Miesfeld’s.