Mizzou Opens New Meat Science Facility for Student Training

By Blake Jackson

For University of Missouri students interested in careers in the meat industry, practical training can play an important role in preparing for the future.

For agriculture student Nick Van Schyndel, working at the university's meat market has helped him develop valuable industry experience and shape his career goals.

“I started working at the meat market my freshman year, and I kind of fell in love with it,” Van Schyndel said. “After I graduate, I want to go back to the family farm and hopefully be able to keep providing meat to people all over the community.”

Van Schyndel, a junior in Mizzou's College of Agriculture, Food and Natural Resources (CAFNR), was among the student employees who transitioned to a new meat science facility in August.

“This has been a wonderful opportunity for me to be able to come in and transfer over from the old facility to here,” Van Schyndel said. “We’re also now able to hire on more people and give them more hands-on experiences.”

A Modern Facility Expands Meat Science Education

Previously housed in Eckles Hall, the student-operated Mizzou Meat Market has relocated to the Michael L. Parson Meat Science Education and Training Laboratory at 1102 Ashland Road.

Following a contribution from the Rosen Family Foundation to CAFNR, the storefront was renamed the American Foods Group Meat Market at Mizzou.

The expanded facility provides students with opportunities to explore different areas of the meat industry, including meat processing, production and product marketing.

“Our capacity in general is so much larger and we’re able to offer more,” said Teagan Schnurbusch, Assistant Director of the new meat lab. “Our student employees can really encompass every aspect of the meat industry here.”

The university plans to introduce two additional meat science courses in spring 2027 to meet growing student interest. Students will also have more opportunities to develop their own meat products, conduct practical training and gain industry experience.

Looking ahead, Schnurbusch plans to establish two advanced research laboratories and introduce an internship program.

“My whole goal is to yes, teach them about meat science, meat production and the meat industry, but also get them career ready — whether that’s building connections or learning the material to then go find a job,” Schnurbusch said.

Photo Credit: mizzou’s-college-of-agriculture-food-and-natural-resources