CALF_News_June_July_2019

30 CALF News • June | July 2019 • www.calfnews.net T he JBS Global Food Innovation Center in Honor of Gary and Kay Smith officially opened on the Colorado State University (CSU) campus April 9, when JBS USA CEOAndre Nogueira cut the ribbon on the $20 million state-of-the-art facility. The facility was named in honor of meat scientist and innovator Gary Smith, Ph.D., and his wife, Kay. Smith is an emeritus University Distinguished Professor who was the first to hold the Monfort Chair in Meat Science. In March 2017, JBS USA entered into a strategic, long-term partnership with CSU that included a $12.5 million investment toward construction of the building and educational programming for JBS USA and Pilgrim’s Pride team members. The USDA-FSIS-inspected facility enables CSU to expand as a source of innovation and discovery in the food and meat science industry and better prepare future industry leaders. The 36,000-square-foot center will be a hub related to Temple Grandin-designed livestock handling, global food innova- tions in new product development, culinary research, meat and food science, food safety and animal welfare. The facility also houses the Where Food Comes From Market, a new retail store featuring a variety of student- prepared meat products, marketed under Ram Country Meats, and other source-verified food items available to the community. Located within 60 miles of every sector of the livestock and meatpacking industries, the Food Innovation Center is designed for global impact, offering a world-class facility for research, education, innovation, and industry partnerships. “We’re so pleased to be here today to help celebrate the opening of this center,” Nogueira said at the grand opening cer- emony.“Our mission at JBS is to be the best, and the mission of this CSU Opens New Meat Science Facility, Honors Meat Scientist JBS USA CEO Andre Nogueira cuts the ribbon at the grand opening ceremony for the JBS Global Food Innovation Center In Honor of Gary & Kay Smith at Colorado State University while Gary Smith (left) and CSU officials look on. An outdoor courtyard area at the JBS Global Food Innovation Center. The JBS Global Food Innovation Center includes food production areas that replicate a real production facility so that students have access to hands-on learning. Continued on page 39  facility is to advance best practices in food safety, meat sciences and animal handling and welfare. So it’s a natural partnership for us and one that we’re proud to be a part of.” The multidisciplinary nature of CSU’s meat science program involves expertise in all aspects of the production, food and consumer continuum, including:  animal handling and well-being; nutrition and health;  food safety and security;  value-added and culinary develop- ment; and international collaboration. For years, students enrolled in the program at CSU have had to travel to