Curing the Meat Sciences Wisconsin 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.