Texas A&M University Breaks Ground on Meat Science and Technology Center

Texas A&M University broke ground in May of 2026 on the Meat Science and Technology Center in College Station. Promising to revolutionize applied agricultural research, teaching, and extension, the 85,600-sf structure will house an array of key programs and initiatives for the Department of Animal Science and the Department of Poultry Science. The $133.36 million building will feature modern laboratories and classrooms, as well as processing spaces for cows, swine, poultry, sheep, and goats. 

Addressing critical challenges across global food systems, the dynamic facility will integrate emerging technologies such as robotics and AI to promote food safety and catalyze innovation. Public-facing observation zones and an auditorium will welcome participants in a range of related programs. Outdoor areas will support animal evaluation and handling, and a retail outlet will serve as a storefront for products created at the center.

Designed by Kirksey Architecture and Potter Lawson, the next-generation development will drive industry engagement and harness leading-edge infrastructure to bridge the gap between lab discoveries and field applications. The building will replace the existing Rosenthal Meat Science and Technology Center, and will serve as the cornerstone for a future agricultural district on the West Campus. Skanska USA is the general contractor for the project and completion is anticipated in 2028.