UK opens Meats and Foods Industry Advancement Center to strengthen Kentucky agriculture

VERSAILLES, Ky. (Sept. 16, 2026) — The University of Kentucky Martin-Gatton College of Agriculture, Food and Environment (CAFE) celebrated the opening of the Meats and Foods Industry Advancement Center today with a ribbon-cutting ceremony at the C. Oran Little Research Center in Woodford County.

The nearly 30,000-square-foot center brings research, teaching, Extension and industry support together to advance meat science, food safety, workforce development and value-added production. Designed with processors supporting local producers in mind, it includes a 56-seat classroom connected directly to the processing area, providing students with hands-on learning throughout the product development process.

“This center reflects what it means to be Kentucky’s land-grant university,” said University of Kentucky President Eli Capilouto. “Everything we do is to advance the state we were created to serve. By connecting our research and Extension expertise with the needs of producers and industry partners, we can help strengthen businesses, develop our agricultural workforce and create new opportunities for communities across the Commonwealth.”

Specialized spaces will support the development of products such as hams, sausages and other value-added foods. A sensory laboratory will allow researchers and businesses to evaluate consumer response to new products, while an on-site market will offer meat products developed at the center and other Kentucky agricultural products.

The facility will operate under U.S. Department of Agriculture inspection for cattle, pigs, sheep, goats and poultry. These capabilities will help businesses improve food safety, develop and test new products, train employees and explore opportunities to increase the value of agricultural products grown in Kentucky.

“This center demonstrates what is possible when we lock arms and move forward together,” said Kentucky Lt. Gov. Jacqueline Coleman. “It is going to prepare our workforce, support our local processors, unlock new opportunities for our producers and strengthen the agricultural economy of the Commonwealth for generations to come.”

The Meats and Foods Industry Advancement Center will also strengthen the college’s ability to serve Central Kentucky by housing members of its Central Region Extension team.

“This center gives our faculty, specialists and Extension professionals another important place to work directly with producers, entrepreneurs and industry partners,” said Jennifer Hunter, associate dean for extension and director of the Kentucky Cooperative Extension Service. “The knowledge and resources available here will help Kentuckians address real-world challenges, explore new ideas and move promising products from concept to market.”

The facility was designed by Morris Workshop Architects and Kirksey Architecture and constructed by Messer Construction.

“The opening of the Meats and Foods Industry Advancement Center marks an exciting new chapter for the C. Oran Little Research Center and Kentucky agriculture,” said state Rep. Daniel Fister. “As vice chair of the House Agriculture Committee and a representative of Woodford County, I am proud to see this investment strengthening the University of Kentucky’s commitment to research, education and innovation that supports our farmers, livestock producers and food industries. This facility carries forward Dr. Little’s vision while preparing the next generation of Kentucky agricultural leaders for the opportunities ahead.”

The new center is part of a broader series of transformational capital investments across Martin-Gatton CAFE. The Martin-Gatton Agricultural Sciences Building opened in May, followed by the reopening of Scovell Hall in July. The college is also rebuilding research facilities at the Robinson Center in Jackson and the UK Research and Education Center in Princeton.

“Kentucky has made important investments in meat-processing infrastructure, and this center will build on that progress through research, training and food-safety expertise,” said Laura Stephenson, Ph.D., vice president for land-grant engagement and dean of Martin-Gatton CAFE. “Our role is to listen and provide the expertise Kentucky producers and processors need to solve problems, develop new products and create more value here in Kentucky.”

Construction continues on the Agricultural Research Building, which is expected to open next year and become one of the nation’s premier agricultural research facilities.

Together, these investments are expanding the college’s capacity to educate future leaders, advance research, strengthen Kentucky’s agricultural and food industries and improve lives in communities across all 120 counties. 

“Agriculture has always been a cornerstone of Kentucky’s economy and our way of life. With investments like this, Kentucky will remain at the forefront and be strong for years to come,” said state Sen. Donald Douglas. “The Meats and Foods Industry Advancement Center builds on more than a century of agricultural research and education at the University of Kentucky while giving our students, producers and industry leaders access to the modern facilities they need to compete and succeed. I’m proud of the General Assembly’s continued commitment to UK and Kentucky agriculture, and I look forward to seeing the opportunities this facility creates across the Commonwealth.”