The dairy industry today — jobs, demand and future
Where do dairy technicians work, how large is the demand, and where is the trade heading?
Denmark has banned nitrite entirely
§Where do dairy technicians work?
Most dairy workers work in dairies where they manage production of milk, cheese, butter, cream, powder and ice cream. But the competencies — managing processes, keeping hygiene top-notch and working with chemistry and microbiology — can also be used in other parts of the food industry and in companies that produce, for example, ingredients or medical products where process control is crucial.
- 01Large and medium-sized dairies around the country.
- 02Manufacturers of cheese, ice cream, powder and specialty products.
- 03Ingredient and food companies with process production.
- 04Companies in medicine and biotechnology where process monitoring is similar to the dairy.
§Demand and employment.
Dairy education is known for leading to jobs. The industry has an ongoing need for qualified workers, among other things because many experienced dairy workers retire over time, and because production runs year-round. As a qualified person with the right certificates and experience, you are therefore well-positioned in the job market.
§Automation and Future
Dairies are becoming increasingly automated, and processes are controlled largely via screens and facilities. This does not remove the need for dairy workers — it changes it. The future dairy worker must be able to monitor, troubleshoot and understand the technical facilities, and it is precisely for this reason that technology, chemistry and process understanding are heavily emphasised in the education.
§Sustainability and development
The industry is working to save energy and water, make better use of raw materials and develop new products. As a dairy technician you become part of that development and there are good opportunities to specialize, take responsibility for a production line or move towards development and quality as you gain experience.
“The dairy changes, but the need for someone who understands the process does not disappear.”