Wisconsin’s dairy industry drives innovation and generates over $45 billion annually, making it a powerhouse in agriculture. For individual businesses, this means constantly improving processes, products, and promotions to stay competitive.
Last spring, two Wisconsin dairy companies collaborated with UW–Madison seniors to gain fresh perspectives on innovation. The Renk Agribusiness Institute in the Department of Agricultural and Applied Economics (AAE) partnered with the Dairy Business Innovation Alliance to connect classroom learning with real-world business goals, embodying the Wisconsin Idea.
Senior “capstone” courses challenge students to apply their knowledge to real-world problems. In the AAE Senior Capstone Experience course, students tackled industry-specific projects, applying their skills while building professional networks.
“This course lets students use their technical education to impact communities,” says Jeremy Beach, associate director of Renk and course instructor. “These experiences develop interpersonal skills that translate across industries and enhance careers.”
Marieke Gouda, based in Thorp, collaborated with a student team to create a cost-effective manufacturing and stocking plan. The goal was to reduce losses, boost capacity, and improve profitability. Meister Cheese, located in Muscoda, tasked its team with developing a marketing strategy for new retail products.
“This partnership gave me invaluable real-world experience,” says senior Morgan Knilans, double majoring in AAE and life sciences communication. “I collaborated with fellow students, learned from mentors, and directly engaged with business leaders.”
Knilans’ team worked with Meister Cheese to identify target markets, consumers, and outlet channels, enhancing product visibility.
“The students provided a thorough, data-driven marketing plan,” says Alex Meister of Meister Cheese. “Their insights helped us prepare for the next big opportunity.”
Under the guidance of Beach and Jeff Schwager, outreach program manager at the Center for Dairy Research, each four-student team worked closely with company leaders for 10 weeks. At semester’s end, they presented final reports to an audience of industry representatives and Renk Agribusiness Institute members, creating additional networking opportunities.
“We were impressed by the students’ dedication and innovative ideas,” says Marieke Penterman, founder of Marieke Gouda. “Their passion and creativity were inspiring. I hope they saw how exciting the dairy industry is.”
Students toured company facilities and received marketing insights from Dairy Farmers of Wisconsin, helping them align their strategies with market demands. These experiences exposed students to diverse career opportunities within the dairy industry.
“This project expanded my knowledge of the cheese industry and inspired me to pursue a career in agriculture,” says Knilans. “I’m grateful for this opportunity.”
The program continues this fall with new students and companies. Organizers aim to expand it to include students from other majors and offer follow-up internships.
“Feedback has been overwhelmingly positive,” says Beach. “Students gain practical experience, and partners benefit from consulting with the next generation of professionals. These partnerships deliver impactful outcomes for everyone involved.”
