Curing the Meat Sciences

Meat ScienceWisconsin may best be known as America’s Dairyland, but the state has long been home to a thriving meat industry. Wisconsin was the birthplace of Johnsonville Sausage and Oscar Mayer bologna, and we acknowledge our meat-roots through our professional sports teams, from the history of the Packers’ name to the Brewers’ Racing Sausages.

While there’s an art to creating great meat products, there’s also a lot of science. The need to train a new generation of science-savvy meat industry leaders is one reason that UW-Madison plans to replace the current facility built in the 1930s.

So a plan is in motion to construct a new Meat Science Laboratory to carry out a mission to:

  • Harness multi-disciplinary expertise across the UW-Madison campus including Meat Science, the Food Research Institute, School of Medicine and Public Health, the College of Engineering and the Schools of Pharmacy and Veterinary Medicine
  • Foster partnerships between industry, government and academia.
  • Discover new drug compounds from non-food bio-products that could benefit both human and animal health
  • Support entrepreneurs who want to start new businesses related to meat and meat processing.
  • Educate consumers about the foods they eat.

The project’s timeline has construction beginning in the fall of 2016, with the facility opening in 2018. With a total project cost of $45.7 million — $22.8 million from state support and $18.1 million already raised from private support — it will take the help of alumni, donors, and friends to raise the remaining $4.8 million. Please, consider your part in guaranteeing the future success of this storied program … and a safe and healthy food supply for communities in Wisconsin and beyond.