The University of Missouri is naming its new meat science facility after former Missouri Gov. Mike Parson. The new facility will consolidate the university's meat processing, animal processing and ...

The University of Missouri Board ... to have my name on a state-of-the-art facility dedicated to teaching and training ...

COLUMBIA, Mo. (KFVS) - State and university leaders gathered in Columbia for a ceremonial groundbreaking on the Michael L. Parson Meat Education and Training Laboratory. Named after Former ...

COLUMBIA — The University of Missouri broke ground on two facilities Friday ... The first groundbreaking was for the Michael L. Parson Meat Science Education and Training Laboratory.

With students away on break, the University of Missouri turns its gaze to the many summer renovation and maintenance projects around campus.

To mimic meat texture with plant proteins. After decades of research, they were able to replicate the texture of chicken using soybeans, Missouri ... manufacturing facility in Columbia in ...

One of Missouri's largest ... destroyed the city's recycling facility. Columbia, Missouri, a city with a population of over 126,000 and home of the University of Missouri, has halted recycling ...

BrucePac has recalled 11,765,285 pounds of ready-to-eat meat. The possibly contaminated ... bachelor's degree in journalism from the University of Missouri-Columbia. Before joining CNET, she ...

COLUMBIA, Mo. (KFVS) - The University of Missouri is partnering ... the demand is going up. At the center of the country, Missouri is perfectly positioned to supply the nation with radioactive ...

Meat jerky company Chomps is set to bring 250 jobs to Mexico, Missouri. The company is moving into a 300,000-square-foot facility that will finish renovations by next summer. Chomps is continuing its ...

(KCTV) - State and university leaders gathered in Columbia for a ceremonial ... when Parson promised $35 million in Missouri taxpayer funds for the meat sciences lab. “If we want the future ...

Their goal? To mimic meat texture with plant proteins. After decades of research, they were able to replicate the texture of chicken using soybeans, Missouri’s No. 1 crop.