The University of Missouri has officially broken ground on a new, state-of-the-art facility set to advance meat science education, research, and workforce training across the state. The Michael L. Parson Meat Science Education and Training Laboratory will serve as a cornerstone for hands-on learning, industry innovation, and collaboration in meat processing.
The groundbreaking ceremony drew dignitaries from across Missouri, including university leaders, state officials, and former Governor Mike Parson, for whom the facility is named. During his time in office, Parson prioritized agricultural policy and education, securing more than $35 million in state funding to support the creation of the new lab.
More than just an expansion of existing infrastructure, the facility will modernize and unify the university’s meat science capabilities. It will bring together the Don Naumann Muscle Foods Processing Laboratory and the Mizzou Meat Market under one roof, creating Missouri’s only dedicated teaching and research center for meat processing. The new space will include advanced lab and classroom facilities, state-of-the-art equipment, and faculty offices to support both academic programs and industry engagement.
Alongside state funding, the project has attracted private investment, including a contribution announced at the ceremony by Burgers’ Smokehouse. This public-private partnership highlights the strong connection between the university and Missouri’s agricultural industry.
When complete, the lab will serve as a training ground for students and current workers in beef, pork, poultry, and other meat processing sectors. It will also provide resources to rural communities, offering education on food sourcing and value-added agricultural practices.
Scheduled to open in 2026, the Michael L. Parson Meat Science Education and Training Laboratory underscores Mizzou’s commitment to its land-grant mission—supporting the agricultural economy, addressing workforce needs, and preparing the next generation of industry leaders.
