According to the United States Bureau of Labor, jobs in the agriculture and food science sector for college graduates are expected to increase by sixteen percent between 2008 and 2018. Locally, western Ohio is a region with significant agricultural production, food processing, shipping, and support services.
According to Dr. Greg Homan, Lake Campus Agriculture Program director, focus groups were conducted with area food manufacturers and industry representatives to explore local training needs. As a result of these listening sessions and visits to area employers a Food Science training program was established at Wright State Lake Campus.
To address local needs, Wright State Lake Campus hired Dr. Courtney Simons as a new faculty member to design and deliver the food science program. As a result of his efforts and input from local industry representatives, the campus is now offering three options for those seeking training to work within the growing food industry.
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