Specialized Teaching and Research Facilities
The College of Agriculture, Food and Environmental Sciences operates 18 specialized production operations, which generate more than $5M in annual revenue. These operations collectively provide the teaching and research laboratories to support Learn by Doing for students.
The JUSTIN and J. LOHR Center for Wine and Viticulture includes a state-of-the-art, 5,000-case bonded 15,600-square-foot Winery. The facility also includes a 12,000-square-foot E. & J. Gallo Winery & Family Building, which will include viticulture and enology labs, lecture/reception areas, and shared offices for faculty and students, as well as an industry and community events hall for academia, industry and the community to come together to learn, connect and celebrate.
The Center's Swanson Center of Effort Conference Hall is available to rent for your event. Please click here for more information.
The Oppenheimer Family Equine Center is comprised of a 60,000-square-foot covered riding area, foaling barn, stallion barn and hay barn at the northern end of Cal Poly’s campus. It was funded by a $20 million donation made to the College of Agriculture, Food and Environmental Sciences from longtime Cal Poly supporters Peter and Mary Beth Oppenheimer.
Cal Poly manages a herd of more than 125 horses, used in its riding classes, dressage and equestrian teams, pack-horse enterprise, quarter horse, breeding and colt starting programs. Students from across campus beneﬁt from the equine center, with programs including a foaling and breeding enterprise, a quarter horse enterprise, the Cal Poly Dressage Team, the Cal Poly Polo Team and the Cal Poly Equestrian Team. As many as 200 students will use the new facilities in some capacity daily.
The Boswell Ag Tech Center within the William and Linda Frost Center for Research and Innovation is where agriculture, food and technology come together. The Center, a centerpiece of the new $125 million complex, will enable research and discovery to train tomorrow’s leaders in agriculture and food innovation. Students, faculty and industry will come together to create safe, healthy and sustainable food for the future – while solving today’s more complex food issues. The new center will serve as a hub for students, faculty and industry to gather and share knowledge to drive the food industry forward in the areas of food safety, culinary development and sensory evaluation. With environmental concerns and a rising global population, it is critical for agriculture and food innovation to come together to create a path forward that is focused on the holistic health and wellness of not only consumers but the environment by addressing issues such as food waste, improved nutrition, and food safety from field to fork.
Swanton Pacific Ranch is located in Santa Cruz County at the northern reaches of California's Central Coast and the Monterey Bay. The 3,200 acre property is a landscape composed of a majestic redwood forest, lush riverine ecosystems and expansive coastal grassland overlooking the bay and the Pacific Ocean.
Students have the opportunity to attend faculty led trips and work at this ranch throughout the school year. Various research opportunities are also available in fields such as forestry and fire sciences, soil sciences, and rangeland management.
The Cal Poly Dairy is the largest student-run dairy in the U.S., with students overseeing all aspects of its daily operations. Students oversee the daily care of the 500-cow herd of Jersey and Holstein cows, doing everything from milking the cows and feeding the calves to helping with equipment maintenance and pen cleaning. The Dairy produces approximately 62,000 gallons of cow's milk each month.
The J and G Lau Family Meat Processing Center (completed Oct. 21, 2011) is a fully functioning plant with the capabilities to involve students in all stages of meat processing from harvesting to packaging.
Designed to supplement students’ classroom instruction, the center will give them the opportunity to apply learned principles to industry-like practices and experience.
The Animal Nutrition Center is a state-of-the-art feed production facility designed for teaching and researching at the technologically advanced level of the current feed industry.
Students take part in all stages of animal feed processing from feed formulation, merchandising and manufacturing to packaging, marketing and research.
The Food Science and Nutrition Department’s on-campus food plant and laboratories provide top-of-the-line learning opportunities and promote safe, sustainable and nutritious foods through partnerships with the food industry. Students produce, market and sell products including chocolates, jams, sauces and condiments.