By Andi Anderson
The University of Illinois Meat Science Laboratory is set to undergo a transformation with a $3 million investment announced on April 4. This initiative, supported by the College of Agricultural, Consumer and Environmental Sciences (ACES), Facilities and Services (F&S), and the US Department of Agriculture’s Research Facilities Act Program, aims to modernize and enhance the facility's infrastructure.
Among the planned upgrades is the establishment of a new Meat and Egg Sales facility, slated to receive ceiling and HVAC improvements. This facility, known for offering fresh local products on Wednesdays and Thursdays, will benefit from structural enhancements to ensure its continued functionality and efficiency.
Professor Anna Dilger from the Department of Animal Sciences at the University of Illinois expressed excitement about the expansion of the test kitchen. This expansion will create a versatile and inviting space for engaging with consumer volunteers, conducting workshops with stakeholders, and hosting classes on grilling, barbecue, and hospitality management.
Originally part of the College of Veterinary Medicine, the building housing the Meat Science Laboratory underwent significant renovations in the 1980s to accommodate its current purpose. However, subsequent updates have been limited, making this investment critical for modernizing the facility and aligning it with contemporary research needs.
The USDA’s Research Facilities Act Program has contributed $500,000 to the project, reflecting its recognition of the importance of advancing research infrastructure nationwide.
The investment signals a commitment to fostering innovation and growth in agricultural research at the University of Illinois. With these upgrades, the Meat Science Laboratory is poised to continue its legacy of excellence and contribute to advancements in the field of meat science and beyond.
Photo Credit: gettyimages-luoman
Categories: Illinois, Livestock