New $70 million facility offers hands-on learning, research, and a taste of student-made dairy delights.
CORVALLIS, Ore. — Oregon State University (OSU) is marking the grand reopening of its on-campus creamery with a sweet celebration this Friday, offering free ice cream to the first 1,000 visitors beginning at 5 p.m.
The event commemorates the completion of a three-year, $70 million renovation of Withycombe Hall, a historic campus building that now serves as a hub for education, research, and artisan food production. The project was funded through a combination of private donations, support from the dairy industry, state matching funds, and contributions from OSU.
“This is more than just an ice cream shop,” said Lisbeth Goddik, head of OSU’s Food Science and Technology Department, in an interview with KLCC. “Visitors can enjoy a scoop while watching students work inside the creamery, producing the very ice cream and cheese being sold.”
The newly renovated space includes classrooms, laboratories, a research winery, and a retail store offering a range of student-made products, including cheese, honey, and meat. The creamery, located at 2921 SW Campus Way, will officially open to the public on Monday.
Beyond serving treats, the facility doubles as a dairy pilot plant, providing OSU students with real-world training in dairy processing and innovation. It also serves as an incubator for aspiring artisanal producers looking to launch their own creamery businesses.
Goddik emphasized the facility’s broader role in workforce development and research. “We now have space to teach, explore new technologies, and support the next generation of dairy professionals,” she said.
The reopening marks a major milestone for OSU’s agricultural sciences program and reaffirms the university’s commitment to hands-on education, sustainability, and local food innovation.
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