Amanda King teaching at Master Meat Crafters class 1/13As agriculture evolves in the 21st century, we need to prepare students to meet unforeseen challenges.   Giving students a strong foundation in the basics and the environment to explore new areas will support food production in the new century. Instructional spaces will foster engagement with all aspects of meat science.

From traditional undergraduate and graduate education, to consumer outreach, to industry training, the new laboratory will provide innovative spaces where:

    • students become engaged with the meat industry;
    • consumers can come to learn, understand, and appreciate meat and poultry;
    • industry personnel can be inspired to advance meat science and production.