Lakeland’s Food Safety and Quality program blends the sciences 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.
Johnsonville Sausage, LLC | Sargento Foods Inc. | Masters Gallery Foods |
Old Wisconsin Sausage Co. | Fred Usinger, Inc. | Klement’s Sausage Co. |
Miesfeld’s Market Inc. | SSL Industries | Food Industry Counsel LLC
Lakeland University's state-of-the-art, on-campus lab allowing for a hands-on experience that replicates the work students will find on the job. The project is funded in part by a $500,000 gift from Johnsonville Foods.
For students planning to enroll full time at Lakeland’s main campus in Sheboygan County, the 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.
For people already working in the food industry, the degree offers an opportunity to explore new roles or a new career path. Only Lakeland allows students to design their own coursework, allowing them to earn academic credit for projects happening at their workplace. This degree is also ideal for employers seeking professional development opportunities for their employees.