The science of producing high-quality meat products is constantly changing, but Colorado State University has had a key role in educating the industry about those new developments. Construction began recently on a new phase in that education role — the JBS Global Food Innovation Center in Honor of Gary & Kay Smith.

This $20 million facility will advance best practices in food safety, meat sciences, and animal handling and welfare.

JBS has entered into a strategic partnership with CSU that is currently valued at $12.5 million. The partnership includes a $7.5 million philanthropic contribution to build the JBS Global Food Innovation Center, and an employee educational programming investment valued at $5 million.

This new facility will add to CSU's teaching and research in meat sciences, and offer space for industry collaboration through continuing education and training, equipment development and testing, and by furnishing a place to engage in meaningful dialogue to advance the animal agriculture industry. In the facility, students will about meat processing in a hands-on environment that is not currently available in existing CSU facilities.

JBS and CSU have been working together in a research and education partnership for some time, and this new gift builds on that relationship. In a statement from CSU about the groundbreaking, Ajay Menon, dean of CSU's College of Agricultural Sciences, noted that "this facility is designed to provide our students with the hands-on experiences that will position them for careers in industry and academia, especially as they work alongside faculty members who are producing innovations in food safety, food security and animal welfare."

Added Wesley Batista, global CEO of JBS: "The JBS gift to Colorado State University is an investment in the future competitiveness of food and farming in the state of Colorado and across the United States … We envision this facility as a place that will allow the best and brightest CSU students to innovate, discover and explore as they prepare for future careers in the industry."

HONORING SERVICE: CSU Professor Emeritus Gary Smith and his late wife, Kay, are being honored with their name as part of the new JBS Global Food Innovation Center. Smith was on hand for the groundbreaking event.

Honoring the Smiths
The facility is being named for Professor Emeritus Gary Smith and his late wife, Kay. Smith held one of CSU's oldest endowed chairs, the Monfort Chair, and spent more than 20 years as a professor in CSU's Department of Animal Sciences. He is a well-known expert in meat science and food safety, is a University Distinguished Professor Emeritus and serves as a visiting professor of animal sciences and special adviser to CSU President Tony Frank.

The CSU Meat Sciences Department has long played a leading role in advising industry and producing innovations that have helped ensure meat products are safe and secure. This new facility will have space dedicated to testing packaging and developing food products — meeting a growing need for ready-to-eat foods and packaging in the meat industry.

The new facility will also have an educational space designed by CSU Professor Temple Grandin, where students will learn about animal handling and welfare in a hands-on setting.

Source: Colorado State University/Jason Kosovski