Federal funding legislation signed into law this week included $30 million to support the construction of a new Center of Excellence for Food Science and Innovation in Fayetteville as part of the University of Arkansas System Division of Agriculture.
The planned, two-story building will house specialized laboratories supporting research across food science disciplines, along with space designed for community engagement. The approximately 62,000-square-foot facility is nearing design completion by Arkansas firm WER Architects, and the two-year construction process is expected to begin this summer.
“Arkansas farmers, ranchers and ag producers benefit tremendously from the innovative research and partnership of the University of Arkansas Division of Agriculture,” said U.S. Sen. John Boozman. “This funding ensures we can strengthen both through the creation of a state-of-the-art food science center. I was proud to champion this funding and will continue supporting projects and policies that enhance The Natural State’s agricultural leadership.”
Deacue Fields, head of the Division of Agriculture, said the new center will enhance the food science program, which acts as a bridge between Arkansas agriculture and the food processing industry.
“Our nationally recognized food science program is already adding value to Arkansas-grown commodities and supporting economic development in the state,” he said. “Thanks to this investment, the UA Division of Agriculture will be able to continue driving innovation to foster a more resilient food industry and address food insecurity.
“We are sincerely grateful to the entire Arkansas congressional delegation, and especially Sen. Boozman and his staff, for their support to make this project a reality,” Fields said.
Jean-François Meullenet, director of the Division of Agriculture’s research arm, the Arkansas Agricultural Experiment Station, said the food science building replacement will provide state-of-the-art research facilities that will help attract top talent and advance the food industry in Arkansas and beyond.
“We have been working towards this day for over three years. I am very thankful to Sen. Boozman and his staff for working on our behalf and believing in the food science project,” he said.
As former head of the department of food science, Meullenet noted the significant link between the department and the state’s food industry.
“Having spent 22 years in the department of food science before serving in my current role, I understand the part the department plays in advancing food innovation, supporting food entrepreneurship and preparing the next generation of leaders for the industry,” he said.
SUPPORTING VALUE-ADDED INNOVATION AND OUTREACH
Meullenet said the new Center of Excellence for Food Science and Innovation will be home to faculty, staff and students achieving discoveries across disciplines:
— The Arkansas Rice Processing Program collaborates closely with the Arkansas rice industry to improve the efficiency and effectiveness of rice processing operations. A recent study from the program, for example, showed that optimizing rice mill lab analysis can improve rice yield and consumer quality.
— The Center for Food Safety specializes in produce safety, virology, retail and consumer food safety and low-moisture food safety. The center also conducts research on meat and poultry product safety, including an ongoing project to develop autonomous food safety tools for the poultry industry.
— The Arkansas Food Innovation Center, based in the existing food science building, and its sister facility, AFIC at the Market Center of the Ozarks in Springdale, support food entrepreneurs and help bring new value-added food products to the market.
— The Center for Beverage Innovation is redefining how Arkansas rice can be used in beer production and strengthening the state’s wine industry.
— The Center for Human Nutrition performs critical research and outreach to help make Arkansas healthier.
— The Sensory Science Center researches the role of sensory cues on food and beverage acceptance and offers comprehensive consumer testing services for the food industry.
Faculty in the department of food science are also developing new uses for soybean protein, improving 3D food printing systems to enhance nutrient and medicine delivery, investigating the use of cold plasma to treat rice seeds, and offering essential food safety training.
TRAINING THE FUTURE WORKFORCE
As part of the Dale Bumpers College of Agricultural, Food and Life Sciences, the department of food science offers comprehensive undergraduate and graduate degrees, said Dean Jeff Edwards.
“The food science program trains the next generation of experts in food manufacturing, product development, quality assurance and more,” he said. “The educational opportunities offered by this new facility will ensure that our graduates are more prepared than ever to join the workforce.”
GIVING OPPORTUNITIES
While the final design of the Center of Excellence for Food Science and Innovation is not yet finalized, the latest projections estimate total construction costs of $60 million.
The Division of Agriculture will offer donation opportunities for named spaces, including laboratories, classrooms, a beverage production facility and more. Those interested in making a gift in support of the food science research and education center can contact Jeff Weaver (jweaver@uada.edu), director of government affairs and stakeholder relations for the Division of Agriculture.
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