Increasing concerns about odor transport from swine production facilities have substantiated both field and laboratory studies on air flow dynamics near these buildings (Mavroidis et al., 2003; Aubrun and Leitl, 2004b). Odor constituents include ammonia, hydrogen sulfide, and various volatile organic compounds (VOCs), which may exist as individual gaseous compounds or adsorbed onto particulates (Zahn et al., 1997; Trabue et al., 2006; Tyndall and Coletti, 2006). Building type, animal diet, facility management, and climate may potentially affect the amount of odor constituents generated at swine facilities. Vegetative cover, local weather conditions, and topography may determine the amount of odor constituents transported from swine facilities. There is an urgent need for designing mitigation strategies to reduce either swine odor generation or transport or both.