University of Idaho Celebrates New Meat Innovation Center

The $15 million facility quadruples the size of the university's meat science program and honors a longtime program manager.

Apr. 14, 2026 at 4:37pm

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A bold, abstract painting in earthy tones featuring sweeping geometric shapes, concentric circles, and precise mechanical spirals, conceptually representing the complex systems and interconnected forces of a modern meat processing and innovation facility.The new Meat Science and Innovation Center at the University of Idaho will serve as a hub for cutting-edge research, workforce development, and industry collaboration in the meat processing sector.Moscow Today

The University of Idaho held a grand opening on April 10 for its new $15 million Meat Science and Innovation Center, a facility that more than quadruples the size of the university's long-running meat science program. The center was built to honor the legacy of Ron Richard, the late manager of the meat science lab who was crucial in building the program's stellar reputation over his three decades of service.

Why it matters

The new state-of-the-art facility will allow the University of Idaho to expand its meat science education and research programs, which have a 100% job placement rate for graduates due to high industry demand. The center will also enable the university to enhance its extension and workforce development efforts in the meat processing sector.

The details

The new Meat Science and Innovation Center is located next to the Seed Potato Germplasm Laboratory on the University of Idaho's Moscow campus. The facility features more efficient equipment, better animal holding pens and chutes to reduce stress, and a retail store called Vandal Brand Meats. The center was a decade in the making, with former CALS Dean Michael Parrella championing the project after seeing the program's previous cramped facilities during his first weeks on campus in 2016.

  • The University of Idaho held the grand opening for the new Meat Science and Innovation Center on April 10, 2026.
  • Ron Richard, the longtime manager of the meat science lab, passed away in October 2018.

The players

Ron Richard

The late manager of the University of Idaho's meat science lab who was crucial in building the program's stellar reputation over his three decades of service.

Matt Doumit

The associate dean and director of academic programs for the University of Idaho's College of Agricultural and Life Sciences.

Leslie Edgar

The J.R. Simplot Endowed Dean for the University of Idaho's College of Agricultural and Life Sciences.

Michael Parrella

The retired dean who championed the creation of the new Meat Science and Innovation Center after seeing the program's previous facilities.

Robert Rebholtz Jr.

The president and CEO of Agri-Beef, a company that employs many University of Idaho graduates.

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What they’re saying

“He literally fed Vandals, and a few Cougars and others, for over three decades. His commitment to the University of Idaho and passion for our meats program and the meat industry was really extraordinary.”

— Matt Doumit, Associate Dean and Director of Academic Programs, University of Idaho College of Agricultural and Life Sciences

“He didn't just train students, he helped shape this workforce that powers the industry today. This facility ensures that not only Ron's legacy, but his impact, continues well into the future.”

— Leslie Edgar, J.R. Simplot Endowed Dean, University of Idaho College of Agricultural and Life Sciences

“Shouldn't the physical aspects of the meat science program, which is a signature program here on campus, reflect the quality, size and the importance of the industry it's designed to serve?”

— Michael Parrella, Retired Dean, University of Idaho College of Agricultural and Life Sciences

“To me it was a no-brainer. It was important to support the great work the University of Idaho has been doing.”

— Robert Rebholtz Jr., President and CEO, Agri-Beef

What’s next

The University of Idaho plans to expand its extension and workforce development efforts through the new Meat Science and Innovation Center, building on the program's strong reputation and 100% job placement rate for graduates.

The takeaway

The University of Idaho's new state-of-the-art Meat Science and Innovation Center represents a major investment in the future of the meat processing industry, honoring the legacy of a longtime program leader while equipping students with the skills and facilities to meet growing workforce demands.