Delaware Valley College - Cornucopia Yearbook (Doylestown, PA)

Page 21 text:

Lahoratory on microo. compared. fe hni iie must he mastereil in this jield. Data ganisms is shown here being gat hered and Proper pasteurization is ol great iniporfance in jfrocessing market milk. Here senior Food Indiisir} majors examine a pasteurization recording chart. Demands the Best Techniques Food Industry The Food Industry is devoted to training its students in the practical and technical aspects of food processing and preservation. The men may either major in Dairy Processing or General Foods. Besides courses dealing with specific foods there are also manv subjects applicable to the general realm of chemistry and microbiology which have been found to be of great value. The methods of study are such that first the physical and chemical aspects of a particular food are discussed thor- oughly, and only then are processing procedures taught. Stress is placed on laboratory work which demonstrates the problems in industry on a small scale, and offers corrective procedures. With such rapid advance and changes in industrial technology and equipment, frequ ent field trips to modern food factories have been found to be very helpful. (;e(,rge E. Tiir I ' roleisnr ol Food Industry IJyron Frazcr Instructor in Food Industry

Page 20 text:

Some III ihr si-niiirs iiidf r ihc i iialily oj hin , whiih plays an iniporUinl piitl in mill, pniduilion. Senior Dairy Husbandry majors check on the conditio the Holstein heifers in one of the dairy barns. Twentieth Century Agricultun Arthur Brown Associate Professor of Dairy Husbandry Dairy Husbandry A college graduate in the field of Dairy Hus- bandry may enter many fields of endeavor related to this science. Aside from the fields of commer- cial dairy farming, dairy farm management, breed- ing purebred dairy cattle, and dairy supervision he may enter the professions of teaching, adminis- tration, research, and sales. The Dairy Husbandry majors at N.A.C. are instructed in the latest com- mercial practices, as well as the techniques and theories lying behind them. Practical work is com- plemented by technical courses and courses in the varied sciences. It is this varied program that enables graduates in this field to meet the keen competition found in the dairy industry today.

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HorlicuJliire l):.vi.l I. I ' unii.ll llo,i„iillure Jcisluia Fclilstein In.sinidor in Hiirtirii lure Tlie firlil oi lloilicNiliiic (IimU uilli ihc |ii(i liic- lidii. |ii ciri ' ssint;. ami rnai ki-| iiif; iil fruils atid vcjii ' lalilc . I lie liiilciil;. ri-cfivi ' cxIcnsiM ' Iraiiiirif; ill I liJi 111 iilliiir li caiiAiiiji on inili iilual i- |icii- mciils ((iniiri Icil uilli llic iiianaj;riiicnl of lriiil and vcfit ' lalilcs. Ill Ml ildiiifi llic f;allicr iiifdiiiiaticjii uliirli uill lie xaliialilf u|i(iii laduatidii. Hi)rticul- tural f iailualcs are (|ualifif(l for positions as orchard and market garden managers. horlicLil- tural |ir(idii(ts inspectors, and representatives of ciiinmeicial iiislituti iiis handling horticultural pro- ducts. I ' ositioiis uilli Federal and State govern- ments are also available to the graduates. The campus contains many facilities for the horticul- tural major: such as orchards, vineyards, and land for the production of vegetables. The proper pnininf; oi )ouni trees is ter imporlanl in ordianl work. Below, senior Horliculliire majors gel some practice on a young peach tree. ticcs ;udgi:ig apples in preparation jor a lorlhconiin contest.