Assemblyman Chris Tague (R,C,I-Schoharie) joined SUNY Cobleskill President Marion Terenzio, Dean of Agriculture Dr. Tim Moore, Director of the Institute for Rural Vitality Scott Ferguson and Professor David Campbell for a tour of their Agricultural Innovation Center.

“Dr. Terenzio and her team have once again raised the bar in the world of agriculture and education. Their continued dedication to hands on learning makes SUNY Cobleskill second to none,” Tague said. “I’m sure the center will prove to be an invaluable asset to our local agricultural and culinary professionals, as well as those hoping to get a big step ahead as they enter those fields.”

During the tour, Dr. Terenzio demonstrated the forward thinking that went in to the newly-created Agricultural Innovation Center. The center features commercial kitchens used by students and local entrepreneurs to create products that then are marketed across New York state, as well as a fermentation center. Students from cross curricular disciplines can experience and create their personalized brew.

 “I believe these newly upgraded facilities will help our farmers and entrepreneurs of the future have a better chance to carefully develop, process, and test products that will hopefully be destined to one day sit on a grocery store shelf. This is hands-on, skill-based education at its finest, and I am incredibly excited to have these impressive facilities right here in Schoharie County. The continued dedication to hands on learning makes SUNY Cobleskill second to none,” Tague said.

“The Agriculture Innovation Center is creating new pathways by which learners, producers, and entrepreneurs can grow and ultimately better serve the Mohawk Valley through innovative and sustainable products and ideas. This work is grounded in a hands-on approach - one that puts thinking into action, in an environment rich with the resources needed for all who dream to follow their passion. I thank Assemblyman Tague for his continued support and advocacy for programs focused on securing a healthy and diverse food system across New York,” said Dr. Marion Terenzio, president of SUNY Cobleskill.