Stocking Hall has undergone few improvements or changes since the construction of the original facility in 1931. Virtually all of the major building components and systems have reached or exceeded the end of their expected useful life. In order for the facility to continue in its current capacity of providing academic, instructional and research spaces for the Department of Food Science and its associated programs, major reconstruction and comprehensive system upgrades were required.

The project renovated or created many different space types including research laboratories, teaching labs, tiered lecture halls, classrooms, conference rooms, office space, dining space, a new dairy processing plant, an enology facility, loading docks and other general building utility spaces. The project included significant surface site work as well as underground utility re-routing.