Recognizing Teaching Excellence in Dairy Science
With its biennial Teaching Award in Dairy Manufacturing, IDFA recognizes outstanding teachers of undergraduate students of dairy science. The winner must demonstrate exceptional ability as a teacher at an at accredited college or university, be an active teacher when nominated with not less than a total of 10 years of active teaching preceding, and have been a member of the American Dairy Science Association for at least five years.
Michael J. Miller, an associate professor of food microbiology at the University of Illinois, is the 2017 recipient of the IDFA Teaching Award in Dairy Manufacturing. Miller has taught a variety of courses, including Introduction to Food Science and Nutrition, Food and Industrial Microbiology, and Advanced Food Microbiology. He follows a teaching philosophy that presents clear learning objectives, uses real-life examples to reinforce academic concepts, provides numerous opportunities for discussion and fosters an open and supportive classroom environment. Read more.
Carmen Moraru, Ph.D., an associate professor in the Department of Food Science at Cornell University, has earned the 2015 IDFA Teaching Award in Dairy Science in recognition of her outstanding teaching of undergraduate students in dairy foods. This is the second award she has received from IDFA in two years; in 2013 she received the Milk Industry Foundation’s Research in Dairy Foods Processing Award for her research program emphasizing dairy foods and food-safety engineering.
The 2013 recipient of the Teaching Award is Kayanush Aryana, professor, Dairy Foods Technology, School of Animal Sciences and Department of Food Science, Louisiana State University Agricultural Center in Baton Rouge, La. Kayanush was honored for his accomplishments in training undergraduates while teaching Milk and Dairy Foods, Dairy Microbiology and Quality Assurance in the Food Industries. Aryana received the award during the American Dairy Science Association's annual meeting in July.
The 2011 recipient was Karen Schmidt, a professor in the Department of Animal Sciences and Industry at Kansas State University, Schmidt's teaching responsibilities include Fundamentals of Milk Processing, Food Product Evaluation, Dairy Foods Processing and Technology and Quality Assurance of Food Products, and her research program focuses on processing and quality of dairy and non-dairy foods.