The Committee on Facilities Planning and Construction, on behalf of The Texas A&M University System Board of Regents, has authorized construction of the Meat Science and Technology Center at Texas A&M-RELLIS.
The Meat Science and Technology Center, a $114.6 million mission, will embrace a 75,000-square-foot constructing with trendy laboratories, school rooms and a meat processing flooring, together with beef, poultry, swine, sheep and goat, for hands-on studying.
A groundbreaking for the brand new heart will happen in early 2026.
“This new applied research center will take our meat and poultry science programs from great to the best, and will benefit students, industry and producers,” mentioned Jeffrey W. Savell, Ph.D., vice chancellor and dean for Agriculture and Life Sciences. “This will give Texas A&M the tools to drive innovation and teach future generations of meat science leaders.”
Leading the best way in meat science expertise
Outdoor areas on the heart will help animal analysis and dealing with. A retail outlet will function a public storefront to promote merchandise developed on the heart.
Inside the brand new facility, an auditorium and statement areas will welcome members in a spread of standard applications associated to meat science and expertise. The choices will embrace business seminars and applications like Barbecue Summer Camp, Camp Brisket and Beef 101, together with occasions of Texas 4-H, FFA and the Texas A&M Department of Poultry Science.
“Our new center will empower Texas A&M to continue leading the world in meat research, food safety, processing and nutritional quality,” mentioned G. Cliff Lamb, Ph.D., director of Texas A&M AgriLife Research. “It is the next step in our comprehensive work to pioneer knowledge that nourishes health, strengthens communities and supports economies in Texas, the U.S. and the world.”
“These state-of-the-art spaces will support world-class education with facilities for processing meat at each stage of the process from harvest to packaging,” mentioned Clay Mathis, Ph.D., professor and head of the Texas A&M Department of Animal Science.
“With broilers and eggs comprising two of Texas’ top 10 commodities, the Meat Science and Technology Center represents a major step in supporting poultry science and the state’s producers,” mentioned Audrey McElroy, Ph.D., professor and head of the Department of Poultry Science.
The construction mission is feasible via funding from AgriLife Research, Texas A&M University, The Texas A&M University System and donor support.
