Nov. 12, 2026
The University of Missouri’s Mizzou Meat Market has significantly upgraded its facilities with a move to the new Michael L. Parson Meat Science Education and Training Laboratory on Ashland Road. This transition, completed in August, aims to enhance student learning and hands-on experience in meat processing.
Nick Van Schyndel, a junior studying agriculture and an employee at the meat market since his freshman year, expressed his enthusiasm for the new location. “I started working at the meat market my freshman year, and I kind of fell in love with it,” he 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.”
Previously situated in Eckles Hall, the meat market has been renamed the “American Foods Group Meat Market at Mizzou” thanks to a donation from the Rosen Family Foundation to the College of Agriculture, Food and Natural Resources (CAFNR). Teagan Schnurbusch, the assistant director of the new facility, highlighted the increased capacity for student involvement. “Our capacity in general is so much larger and we’re able to offer more,” she stated, noting that students can now explore various aspects of the meat industry.
The revamped facility not only provides a space for processing meat but also gives students the unique opportunity to develop their own meat products, a significant improvement from the previous environment. Two new courses focused on meat science will be launched in spring 2027 to accommodate the growing interest among students in this field.
Looking to the future, Schnurbusch plans to establish two state-of-the-art research labs within the building and initiate an internship program to further engage students. “My whole goal is to teach them about meat science, meat production, and the meat industry, but also to get them career ready—whether that’s building connections or learning the material to then go find a job,” she said.
