LITTLE ROCK – This week the new Center of Excellence for Food Science and Innovation in Fayetteville, part of the University of Arkansas System Division of Agriculture received $30 million in federal funding. The new center has been in planning phase, and this funding will catapult the process forward. The federal funding was signed into law on February 6th.
While the final design of the Center of Excellence for Food Science and Innovation has not yet been finalized, the latest projections estimate total construction costs of $60 million. The Division of Agriculture is continuing to raise funds and has donation opportunities available.
The new center would be built in Fayetteville near the division’s existing food science building. The project aims to enhance food and nutrition research and workforce development. The planned 62,000 square foot, two-story building will house specialized laboratories supporting research across food science disciplines, along with space designed for community engagement. The two-year construction process is expected to begin this summer.
According to the head of the Division of Agriculture, Deacue Fields, “the new center will enhance the food science program, which acts as a bridge between Arkansas agriculture and the food processing industry.”
The primary purposes of the new center, according to Jeff Weaver, director of government affairs and stakeholder engagement for the agriculture division, include expanding industry-leading research with rice, wheat, blackberries, grapes and many other Arkansas-grown commodities. Rice research is vital considering the state produces at least 50% of all rice grown nationwide. A larger facility will help expand the division’s focus on food innovation, food health and safety, food processing and chemistry and connect food and farm entrepreneurs with consumers and markets. Part of that also includes more research on brewing and winemaking.
The university has one of the top 5 food science programs in the United States. Therefore, retaining and recruiting new faculty members is very important and in such a competitive environment a new facility will help ensure the Food Science division has an advantage. Jean-Francois Meullenet, director of the Division of Agriculture’s research arm, The Arkansas Agricultural Experiment Station, said, “the food science building replacement will provide state-of-the-art research facilities that will help attract top talent and advance the food industry in Arkansas and beyond.”
Faculty, staff and students are currently working on discoveries across disciplines such as a recent study for the Arkansas Rice Processing Program showed that optimizing rice mill lab analysis can improve rice yield and consumer quality. An ongoing project in the Center for Food Safety is developing autonomous food safety tools for the poultry industry. The Center for Beverage Innovation is redefining how Arkansas rice can be used in beer production. Additionally, The Center for Human Nutrition performs critical research and outreach to help make Arkansas healthier. Faculty in the department of food science are also developing new uses for soybean protein, improving 3D food printing systems to enhance nutrient and medicine delivery, and offering essential food safety training.
