COLUMBIA, MO. – Officials from the University of Missouri, state agriculture leaders, Mike Kehoe, Missouri governor and Michael Parson, former governor of Missouri were guests at a groundbreaking ceremony commemorating the construction of The Michael L. Parson Meat Science Education and Training Laboratory at the university on April 18.  

The lab, which is scheduled to open in 2026, will facilitate research for meat processing innovations and provide job training for Missouri’s workforce, highlighting new technologies in the industry while educating area communities about food production and sourcing. The scope of the project will include renovating and consolidating the abattoir and Don Naumann Muscle Foods Processing Laboratory, also known as the Mizzou Meat Market. The updates are designed to increase the facility’s research and outreach efforts by expanding lab and classroom spaces and housing faculty offices. The university said the facility will serve as the state’s only working and teaching laboratory dedicated specifically to meat processing.   

In 2023 and 2024, part of Parson’s support for the university included his approving budget bills representing $35 million for the lab. In February, the University of Missouri Board of Curators announced the facility would bear Parson’s name.

“As a third-generation cattleman, I can think of few greater honors than to have my name on a state-of-the-art facility dedicated to teaching and training Missouri’s workforce to support the state’s livestock producers,” Parson said. “I proudly supported the work of the University of Missouri to advance agriculture in our state during my tenure as governor, and I am grateful for the shared vision for the future of Missouri.”

During the groundbreaking festivities, Christopher Daubert, vice chancellor and dean of the College of Agriculture, Food and Natural Resources (CAFNR) announced that additional funding for the project was provided by California, Mo.-based Burgers’ Smokehouse.
 
 “Creating more opportunities for value-added ag commodity processing in our state is a goal we take seriously in CAFNR,” Daubert said. “I am thrilled this is also a vision shared by our partners and donors joining us for the groundbreaking today. Their support and collaboration are critical.”

“This 25,000-square-foot building will impact the major Missouri meat processing industries such as pork, beef, poultry and more,” said Bryon Wiegand, director of the Division of Animal Sciences. “The new space will include classrooms for teaching and workforce development trainings, provide lab space for research, expand the Meat Market’s storefront and showcase equipment and processes from industry.”