The University of Wisconsin-Madison meat science program eschewed hard hats and shovels Oct. 14 in favor of hair nets and food safety gloves to celebrate the launch of construction for the new Meat Science Building. Rather than a traditional groundbreaking event, this milestone was marked with a ham salting ceremony at DeJope Hall.
Donors, campus partners, department staff and others who aided the project salted five hams, which the animal sciences department will carve and serve to guests at the grand opening of the building scheduled for 2018.
Meat played a starring role at the event, with several officials speaking about connections between the university and the state’s $27 billion meat industry.
The new Meat Science Building, which will be built on the site of the university's current Seeds facility, will include ample space for hands-on teaching and training, production facilities to develop new meat products, laboratories to isolate pathogens for food safety research and collaborative space to discover new applications for non-meat animal co-products.