Perspectives Online

Schaub Hall opens doors to renovated facilities


Dr. Steve Leath (left), CALS associate dean; Dr. Donn Ward, Food Science Department head; and Chancellor Jim Oblinger do the honors at the Schaub Hall ribbon-cutting.
Photo by Becky Kirkland

In October, a small crowd gathered near the front steps of Schaub Hall to commemorate the building's history and celebrate its "re-opening" after a year and a half of extensive renovations. Thanks to the state's Higher Education Bond Referendum of 2000, Schaub Hall, which houses the Department of Food Science, received a number of significant - and much needed - upgrades.

Major renovations in the $13.75 million project include the consolidation of teaching labs to the first floor, updates to infrastructure systems, a new cheese manufacturing area, a total revamp of the red meats pilot processing plant and complete renovation of the dairy plant, among many others. The building gleamed from its recent facelift, with new carpet, paint, tiling and a freshly power-washed exterior.

In remarks focused on the department's achievements over the years, Dr. Steve Leath, director of the North Carolina Agricultural Research Service, emphasized the breadth and depth of work taking place in the department.

"This is one of the premier food science departments in the United States. We are way ahead, especially in training students in biomanufacuring and bioprocessing," Leath said.

He announced two new baccalaureate programs that will be added to the department's curriculum next fall: bioprocessing science and nutrition science. He also said that once these new programs are in place, the department's faculty will ask administrators to consider a new name for the department: the Department of Food, Bioprocessing and Nutrition Sciences.

- Suzanne Stanard