Babcock One Year After Renovation

Last year, the Babcock Dairy Plant saw its first completed renovation since 1951, allowing the facility to run using more modern technology and produce a higher-quality output.

The renovation included the addition of a new high-flow ice cream maker, Human-Machine Interface touch screens, increased freezer and cooler capacity, new deep freezer storage racking, an updated receiving bay, a new Quality Control lab space and new piping, tanks, pumps and valves.

“It was quite a task to take the 1950s Dairy Plant and turn it into a cutting-edge, state-of-the art facility,” Scott Rankin, professor and chair in the Department of Food Science, said. “I want to express my appreciation for what we will accomplish in the next phase. For the many thousands of future students and professionals, I want to say thank you all for helping us achieve this great accomplishment.”

The construction project included nearly 29,000 gross square feet of renovations for the Babcock Dairy Plant and a three-story addition to the Center for Dairy Research.

Since the renovation’s completion in April 2023, the Dairy has restarted production of ice cream and cheese. The plant has since produced over 30 flavors of ice cream and more than 10 varieties of cheese.