After years in the planning process, construction on the new Cereal Quality Lab on the Corvallis campus of Oregon State University is complete. Increasing capacity was one of the driving forces behind the rebuild and a reason for the Oregon Wheat Commission to commit funding to support the construction.

Construction consisted of tearing down the wall between the old bakery and the flexible storage space in the room next door. This simple change doubled the floor area of the space and allowed OSU to design the lab from scratch as a research and teaching facility. This new lab allows for tripled throughput in comparison to the old lab, allowing for noodles, cookies or pastries, and breads to run in the same day.