By Blake Jackson
At Northwest Missouri State University, instructor Bill Brooks is spearheading a creamery initiative designed to enrich dairy education and give students real-world experience.
A 1991 graduate of the university, Brooks returned in 2020 after a successful career in dairy marketing and risk management.
Brooks’ courses in agricultural law and futures marketing now align closely with the creamery, located at the university’s Agricultural Learning Center. His lifelong connection to dairy, combined with new certifications in dairy processing and manufacturing, support his teaching efforts and the creamery’s launch.
“Teaching is not just about passing on information but helping students build their own understanding and knowledge,” said Brooks, who also values hands-on training for career readiness.
As construction nears completion, the creamery will offer students experiences in food production, quality testing, and product marketing. It also introduces opportunities for collaboration across campus—combining agriculture with design, marketing, and science fields.
Dr. Rod Barr praised Brooks’ leadership, calling him “the right person to oversee the creamery operations” thanks to his industry and academic background.
Brooks said the facility will not only educate students, but serve the community by promoting awareness of dairy’s role in food systems. The on-farm, small-scale focus makes the creamery distinct in Missouri, targeting students interested in processing, not just animal care.
“There’s some neat things going on in the state, but we’re the ones kind of focusing on smaller operation, on-farm processing,” Brooks said.
As the creamery nears completion, student interest and support for the initiative continue to grow. Brooks remains committed to giving students tools to succeed in modern agriculture.
Photo Credit: university-of-mis.souri
Categories: Missouri, Business, Livestock