Ammerman-Hearnsberger Pilot Food Processing Lab
Dr. Gale R. Ammerman, former professor emeritus of food science and technology, had a long career with MSU as a professor, Coordinator of the former Food Science Institute, and later the first head of the former Department of Food Science and Human Nutrition. The Ammerman-Hearnsberger (AH) Pilot Food Processing Lab is named in his honor, and that of Dr. James Hearnsberger, a productive and dedicated faculty that passed away at an untimely young age. The Ammerman-Hearnsberger Food Processing Laboratory was constructed to serve as a teaching, research and outreach facility. It is used on behalf of industry for market testing, as well as research and teaching research and teaching.
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Custer Dairy Processing Plant
The Custer Dairy Processing Plant is a unit of the Mississippi Agricultural and Forestry Experiment Station and is located in the Herzer Building on the campus of Mississippi State University. The plant is a teaching and research laboratory for students studying dairy foods. The cheese operation is a by-product of the research and teaching program. In addition to cheese, the dairy-processing plant manufactures all the fluid milk products, ice cream and butter that are used on the MSU campus and serves as one of the University's unique venues.
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Dorman Hall
Dorman Hall was formerly the location of Dudy Noble Field. In 1964, the baseball field was closed to make way for the construction of the building. Dorman Hall houses the Department of Plant and Soil Sciences and the Department of Biochemistry, Nutrition and Health Promotion. Approximately 200 faculty members and graduate and post-doctoral students have offices in Dorman Hall. In addition, Dorman classrooms accommodate approximately 1,000 students daily.
Garrison Sensory Evaluation Laboratory
The Garrison Sensory Evaluation Laboratory facilitates conduct sensory tests to understand consumer acceptability and sensory descriptive attributes. Examples of this research encompass the relationships between meat quality measurements and sensory quality, the relationships between the concentration of aroma compounds and product acceptability, and the relationships between instrumental texture measurements and product acceptability.
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Herzer Dairy Science Building
The Department of Food Science, Nutrition and Health Promotion is located in the Herzer Dairy Science Building. The building contains classrooms, laboratories, and offices.
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MAFES Sales Store
The MAFES Sales Store, often referred to as the MSU Cheese Store, is a unit of the Mississippi Agricultural and Forestry Experiment Station and is housed on the campus of Mississippi State University in the Herzer Dairy Science Building. The store exists as an outlet for the research and educational products produced by MAFES Research Support Unit Dairy Manufacturing Plant and by the Department of Biochemistry, Nutrition and Health Promotion. Many products sold are produced on the MSU campus by faculty, staff, and students.
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Visit the MAFES Sales Store Website
Meat Science and Muscle Biology Laboratory
With over 18,000 square feet of space, the MAFES Meat Science and Muscle Biology Laboratory produces some of the finest beef and pork products. The facility includes a harvest area, demonstration area and freezer space as well as classrooms and research laboratories. The facility includes teaching, research and outreach by the Departments of Animal and Dairy Science and Biochemistry, Nutrition and Health Promotion. Want to taste our farm-raised products? They are available to the public at the MAFES Sales Store. These include rib eye steaks, ground chuck, sirloin tip roasts, and many other cuts.
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Statewide Facilities
Off-campus facilities include 16 Mississippi Agricultural and Forestry Experiment Station Branch Experiment Stations, each being strategically located according to soil type. The MSU Extension Service also has a presence in all 82 counties.
Other Facilities
Other on-campus facilities include greenhouses, a plant science research farm of 360 acres, a 1,650-acre animal research center, and a 1,050-acre dairy research center; nearby is an 8,000-acre university-owned forest.