STATE COLLEGE, Penn.—Penn State University’s venerated Creamery reopened recently in a brand new facility.

The Creamery packages milk, but is best known for its ice cream. The fresh digs are part of a new, $45.7 million Food Science Building. Its four floors and 135,000 square feet include state-of-the-art laboratories and faculty offices. All the manufacturing and processing equipment is brand new.

“The facility as a whole will allow us to do the new things we would have liked to have done in (existing) lab,” Creamery Manager Tom Palchak told a local media outlet in August.

The creamery has been a Penn State institution since 1865 and had been housed in the Borland building since 1932. Penn State began offering its ice-cream-making short course in 1892. Ben Cohen and Jerry Greenfield were among its students in the 1970s.