Harnessing Interdisciplinary Innovation

The Global Center for Grain and Food Innovation will foster new collaborations across the university and beyond. The new facility will allocate 30% of space for on-site collaboration between public resources and private enterprises, fostering an interdisciplinary environment for effective problem-solving.

This unique structure will drive these anticipated outcomes:

• Revolutionize and nurture interdisciplinary research throughout multiple departments and colleges.
• Recruit and retain world-class faculty and outstanding students.
• Modernize hands-on learning experiences.
• Create high-tech space for collaborative partnerships with private industry and outside partners.
• Develop future agricultural leaders.

This new facility will support the college's efforts to strengthen existing programs and initiatives that harness K-State's unique strengths in grain, animal, and food sciences while supporting interdisciplinary research and innovation in food product development, food safety and food security.

The key differentiating strategy at the heart of the Global Center for Grain and Food Innovation design is to foster innovative research and processes through partnership. Focused teams of industry, research and talented students will ideate and co-locate to develop the unique and desired outcomes to help feed the world.

The Global Center for Grain and Food Innovation, and the research and pioneering teaching that will result from it, will only enhance the allure of enrolling in Kansas State's Department of Grain Science and Industry, the world’s only collegiate academic department dedicated to milling, baking, feed, and pet food. These highly educated and trained students will enter the workforce and help drive innovation and change within the industry.

Features of the Global Center for Grain and Food Innovation:

• New interdisciplinary labs for collaboration across colleges
• New industry partner spaces including labs
• New 'dairy bar' and merchandising space with indoor and outdoor plaza seating
• Modern milling and baking research labs
• Modern experimental baking and teaching lab
• New dry processing, wet processing and non-food grade pilot plant
• Access for students to have comfortable studying and integration spaces
• Three floors with teaching and research spaces which are fully accessible, including new 'Next-Gen' classrooms
• New graduate student offices and collaboration spaces

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