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Society of Dairy Technology

Student Awards

The Dairy Industry Student Award Sponsored by The Society of Dairy Technology and The International Cheese Awards

This award will recognise the efforts of students in the Dairy Industry and promote their talent to a wide audience.  The work of the winning individual will be communicated to a global audience, showcasing their achievement.  The award will be presented at the prestigious trade lunch held on the Tuesday (Trade Day) at the Nantwich International Cheese Awards.

The award is open to any student studying a dairy related course in the United Kingdom or the Republic of Ireland. Courses may be vocational qualifications, diploma, degree and so on. There is no age restriction to applicants; however the applicant should be studying a course or major project involving Dairy Technology.

Previous winners of the award:
2016 Chris Hay (Tuxford & Tebbitt, Arla Foods)
2017 John Clark (Arla Foods Stourton)
2018 Jamie Evans (Arla Foods Llandyrnog)

How to enter:            

Complete the application form (click HERE) to register your entry and email it to   Entries must be received by April 30th.

Requirements for judging (required May 30th):

  1. A confidential, comprehensive report of either a dairy related project or work placement experience should be submitted for judging. This should be no more than 2000 words.
  2. In addition to the detailed report submit a summary, of no more than 300 words, of the study or work undertaken. The summary could be in the form of a poster or a written summary. (This will be used as press and electronic release for the winning candidate).
  3. Include a brief biography of yourself, your course of study and your experience within the industry.

ALL submissions must be electronically submitted in both PDF and Word formats and NOT as a hard copy. It should be sent to

Entries should be submitted for judging by April 30th and judging will take place during June.

Judging will be undertaken by a panel of 4 industry experts, 2 from the Society of Dairy Technology and 2 allocated by the International Cheese Awards Committee.

Judging criteria

The following criteria will be used to judge entries:


% of mark

Potential impact to Dairy (either the specific dairy if employed, or the industry in general if a full time student)


Significance of the work


Scientific content and method of study


Background of the individual (eg is the project appropriate for the level of study; is the student employed within the industry)