Oregon State University

The renovated Withycombe Hall, originally constructed in 1952, will consolidate the Departments of Animal & Rangeland Sciences and Food Science & Technology into a single location, allowing the university to create an innovative, hands on and collaborative learning and research environment.

The new space will incorporate flexibility and include shared support spaces to maximize interdepartmental partnerships and resources.

The building will house:

• The Arbuthnot Dairy Center, which includes a dairy processing plant, a licensed dairy pilot plant, innovation room and cheese aging coolers. Students learn the cheese making process and commercially produce and sell Beaver Classic cheese.
• The Enology Program, which includes a wine processing plant, coolers, a barrel room with controlled humidity and temperature, a wine pilot plant and wine aging cooler.
• Food Science and Technology, which includes a sensory testing room and commercial kitchen & product innovation room.

The building also will be home to researchers investigating pasture & grazing, rangeland ecology, reproductive physiology, ecohydrology, nutrition, animal behavior, forage livestock interaction, ruminant nutrition, poultry nutrition, sage grouse, range science, watershed management and beef & cattle management.

A public outreach retail space for the cheese, creamery and meat produced by the students is also located in the facility.