Kansas State University Builds Global Center for Grain and Food Innovation

Kansas State University is constructing the Global Center for Grain and Food Innovation in Manhattan to advance agricultural science and education. Designed by Clark & Enersen, the $210 million project includes the construction of a 140,000-gsf structure and the renovation of Carl Hall and Weber Hall, creating a vibrant integrated complex. Approximately 30 percent of the space in the new facility will be allocated for collaboration between public and private partners to accelerate the generation of novel solutions to pressing global challenges.

Consolidating the Department of Grain Science and Industry’s programs in a single location, the central building will physically connect to the existing halls. This dynamic hub will offer flexible research labs, interactive meeting areas, a 160-seat lecture hall, and sophisticated venues for hands-on learning. Specialized environments will include teaching and research labs for milling and baking, a test kitchen, and a pilot plant for dry, wet, and non-food-grade processing. Next-generation classrooms will leverage sophisticated technologies to optimize academic success and support remote learning, complemented by indoor and outdoor plazas for informal exchange.

In Call Hall, the Dairy Bar and creamery will be updated and expanded, and common areas will be refreshed. Accessibility to Weber Hall will be significantly enhanced, and the Meat Lab, abattoir, classrooms, and research labs will be renovated. Electrical infrastructure will be improved in both of the existing buildings, and some laboratories will be repurposed as office space. 

This nexus of discovery will catalyze interdisciplinary synergies by bringing together faculty, students, and staff from animal science, food science, and grain science. Whiting-Turner is working with local contractor BHS Construction to deliver the project, which broke ground in May of 2024. Occupancy is anticipated in fall of 2026.