Description
Learn how to identify quality defects in dairy products including milk, cottage cheese, Cheddar cheese, strawberry yogurt, butter and vanilla ice cream. Intensely train for the National Collegiate Dairy Products Evaluation Contest and for dairy product evaluation in the food industry.
Affiliations
This organization has no affiliations.
Constitution / Tier
Membership Information
| Student Members |
13 |
| ISU Members |
3 |
| Non-ISU Members |
4 |
| Allowed Members |
Open to all half-time or full-time students at Iowa State University |
| Allowed Officers |
Any club member in good standing with the university and with a cumulative GPA of 2.0 or greater |
| Membership Qualifications |
Open to all half-time or full-time students at Iowa State University |
| Membership Restrictions |
Membership is based upon dues payment, practice session participation, and fundraiser participation. Lack of participation or dues payment will lead to removal from the official club roster. |
| Elections/Selection |
Officer Elections are held at the final meeting of the fall semester.
Selection is based on paper ballot voting that is overseen by the club president and the advisor |
| Meetings |
Wednesdays, 5:30 pm. |
Description of Regular Meetings/Activities
| Members of the Dairy Products Evaluation Club learn how to identify quality defects in dairy products including milk, cottage cheese, Cheddar cheese, strawberry yogurt, butter and vanilla ice cream. All club members intensely train for the National Collegiate Dairy Products Evaluation Contest and for dairy product evaluation in the food industry. Each year, up to three highly skilled undergraduate students (plus up to two alternates) and up to two highly skilled graduate students are selected to represent the team at the National Collegiate Dairy Products Evaluation Contest.
The primary fundraiser for the club is selling cheese curds that are made by the club in the CCUR Pilot Plant within the Food Sciences Building.
Various industry tours and community service events do occur during the year as well. |
Description of Special Events
| All club members intensely train for the National Collegiate Dairy Products Evaluation Contest and for dairy product evaluation in the food industry. Each year, up to three highly skilled undergraduate students (plus up to two alternates) and up to two highly skilled graduate students are selected to represent the team at the National Collegiate Dairy Products Evaluation Contest |
| August Club meeting and tasting
September Club meeting and tasting
October Club meeting and tasting
November Club meeting and tasting
December Club meeting and tasting
January Club meeting and tasting
February Club meeting and tasting
March Club meeting and tasting
April two trips to contests, service project |