Temple Grandin and Gary Smith are both CSU animal sciences professors and respected national leaders in animal welfare and meat sciences.
Now, they have both committed to help fund a new building and cutting-edge programs in the College of Agricultural Sciences.
The renowned professors are each donating $250,000 to support Animal Sciences Phase II Building construction and programs within the Department of Animal Sciences at CSU. The first phase of building construction, a renovated Animal Sciences Building, was unveiled on Sept. 17. 
Animal Sciences Phase II will be named the Gary and Kay Smith Global Food Innovation Center and will feature a complete livestock, poultry and meat processing center spanning harvesting and all processing; a culinary research and sensory analysis facility; an auditorium lecture hall and meat demonstration classroom; and a retail meat and dairy store and café.
The new building will also include the Temple Grandin Animal Handling and Education Center, with Grandin-designed livestock handling and teaching areas as well as a fully equipped livestock arena.
“The second phase of the Animal Sciences Building construction will be a space for teaching both our students and the general public about best practices for animal handling,” said Grandin. “We need a facility like this and the programs within it to maintain CSU’s status as a leader in animal sciences.”
About Grandin and Smith
Grandin, a pioneer in research related to animal handling and welfare, is also a nationally and internationally recognized advocate for people with autism and their families. In 2010, HBO produced an award-winning film about her life, Temple Grandin.
Smith, a world-renowned expert in meat science and food safety, is a University Distinguished Professor Emeritus and serves as a visiting professor of animal sciences and special advisor to CSU President Tony Frank. 
Smith taught in the Department of Animal Sciences and held the Ken and Myra Monfort Endowed Chair from 1990 to 2010. He also serves on the board of directors for Food Safety Net Services, IMI Global, and Nolan Ryan Tender Aged Beef, and is a member of the safety and quality advisory team for JBS-USA.
“We need to maintain the connection between our academic programs and industry,” Smith said. “This building will do just that. In fact, it will enhance our existing relationships with producers as well as processors, and help our students connect with potential future employers.”
Kevin Pond, head of the Department of Animal Sciences, expressed his gratitude that Grandin and Smith are setting the standard for faculty giving to the project.
“We are tremendously grateful for the support of our benefactors and we are especially touched when those donations come from our faculty members,” he said. “Both Temple and Gary are powerhouses in the field of animal well-being and meat sciences, and it really is our honor to be able to connect them to this building.”
About the center
Once completed, the center will provide additional classroom and study space, add state-of-the-art laboratory and research space focused on meat and food science, and serve as a resource for students and faculty to collaborate with industry professionals through education, training and equipment development/testing.
The building will be just south of the current Animal Sciences Building, occupying a space that is now a parking lot.
For more information about the fundraising effort, contact Kris McKay in the College of Agricultural Sciences development office at (970) 491-0909.
