Fort Collins, Colorado | Higher Education

Colorado State University Global Food Innovation Center

$20M | 38,000 SF

New facility that housing Colorado State University’s meat science laboratory and meat processing center. This is a USDA-inspected facility, and houses the Temple Grandin Animal Handling and Education Center.

  • Full meat processing center – USDA-inspected, commercial catering and teaching kitchens, retail store for food products, facility accommodates industry-specific demonstrations for chefs, Temple Grandin was closely involved with design of the animal handling areas



Cator, Ruma & Associates provided the mechanical, electrical, and information technology services for the addition to Colorado State University’s Animal Science building. The addition serves as the meat science laboratory and meat processing center, and is a USDA inspected facility.

The building features the full span of meat processing, including livestock handling areas, commercial catering and teaching kitchens, product testing and sensory labs for quality control and recipe creation, program spaces, and a retail store where students can sell meat and food products. With this new location, Colorado State University is now able to host industry-specific demonstrations for chefs and a variety of community businesses.

The design of the processing spaces required unique utilities to maintain the 40-degree standard for each refrigeration and processing area. There was extensive coordination with the architectural design to achieve these conditions, including prefabricated architectural walls throughout the majority of the building to maintain the required temperatures and to allow washdown and sterilization of the spaces. 

Colorado State University professor Temple Grandin was closely involved with the design as well. The animal science professor provided designs for the chutes and live animal intake utilizing her background in animal treatment and behavior. The building is now home to the Temple Grandin Animal Handling & Education Center, where students can learn about proper food handling processes. 

Unique design challenges for the building arose from the need to contain odors, smoke, and grease from the kitchen. Special detail was also applied to the utility processes in relation to the pressure cascade and sterilization sequences, and specialized mechanical controls were implemented to allow for the different operating modes of the facility.

Electrical lighting, power devices, and mechanical piping were installed to allow for proper washdown and sterilization of the building.

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