Performing Department
(N/A)
Non Technical Summary
This project will renovate and modernize the Meat Science Laboratory (MSL) to enhance capacity for research regarding the quality of meat and alternative protein foods at the University of Illinois Urbana Champaign. In addition to creating new laboratory space and renovating kitchen facilities, the project will include installation of air handling units, duct work, and variable air volume systems throughout the building. While the existing facility is providing research services and workforce development to support a $30 billion state livestock sector, the current facilities are underscaled and outmoded for modern muscle biology and food science research. The research conducted in the MSL increases the yield to livestock as well as the quality of meat products, contributing to both the availability and the safety of protein dense foods in our food system. With the modifications planned here, the MSL will increase the volume of its work while gaining capacity for inclusion of alternative (synthetic) proteins emerging from precision fermentation. Through engagement of students in research and other activities, MSL will continue to build a workforce for the meat sector that is skilled and diverse. With 32% of the students in Animal Sciences coming from historically marginalized communities, the MSL is geared to respond to the research priorities of a diverse population while preparing these students to become professionals in the sector.
Animal Health Component
100%
Research Effort Categories
Basic
(N/A)
Applied
100%
Developmental
(N/A)
Goals / Objectives
The renovation of the Meat Science Lab seeks to expand of our research capacity by:Increasing capacity for and diversity of techniques of cookery for meat and protein-based foods. Because cooking type, speed, and temperature all affect the quality and nutritional composition of meat products, our ability to cook meat precisely and in a consumer-relevant fashion is key to sound research. Effective venting of exhaust would be added to minimize odor and moisture from escaping to other areas of the building. Additionally, dedicated space within the laboratory is essential for work with non-meat protein-based foods manufactured from alternative proteins.Creating new capacity in the evaluation of shelf-life of meat and protein-based foods. This work requires specialized space for display of products, equipment for packaging, and analytical measurements of meat pigments and proteins. Dedicated space for these activities will improve the consistency of this research and its output.Establishing dedicated space for evaluation of the visual, textural, and flavor qualities of meat and protein-based foods by consumers. Dedicated space and modernization of the air handling within the building will lead to improved odor control, including isolating those who are evaluating meat from the smell cooking meat both within the lab and from the meat processing facility on the first floor, and a reduction in odors from animal handling spaces. Our abilities in trained-panel evaluation will also be enhanced. Expanding this space to accommodate 8-10 people in a session will improve the quality of this research. Additionally, this type of work requires specialized lighting and equipment that we would add to the space.Improving infrastructure for evaluation of meat quality and yield and the manufacturing space for custom and novel foods. Research in these areas requires efficient and effective climate control to process meat safely. Modernization of the HVAC systems of the first floor of the building will improve overall efficiency of heating and cooling of general space allowing for more efficient cooling of meat processing research space.
Project Methods
From project initiation to completion, the timeline is expected to be 3.5 years and consists of the following phases.Planning Phase: This phase is in process and as we have identified the need for a capital project and have conducted a thorough analysis with stakeholders to define project goals, scope, budget, and timeline.Design Phase: During the design phase, the project team collaborates with architects, engineers, and other professionals to create detailed plans, drawings, and specifications for the project. The design phase aims to translate the project requirements into a tangible blueprint that can be used for construction.Procurement/Bidding Phase: In this phase, the University solicits bids from contractors and suppliers to procure the necessary materials, equipment, and services. The procurement process involves evaluating proposals, negotiating contracts, and selecting the most qualified vendors based on cost, quality, and other criteria.Construction Phase: The construction phase involves the physical implementation of the project. Contractors and construction teams work on-site to carry out the building or renovation work according to the approved plans. Project managers oversee the construction activities, ensuring adherence to quality standards, safety protocols, and the agreed-upon timeline.Testing and Commissioning Phase: Once the construction is completed, the project undergoes rigorous testing and commissioning processes. This phase ensures that all systems, equipment, and facilities are functional, meet regulatory requirements, and perform as intended. It involves inspections, performance testing, and obtaining necessary certifications.Handover Phase: In the handover phase, the completed project is formally transferred from the construction team to the university. Final documentation, warranties, and operation manuals are handed over, and any outstanding issues are resolved. The University assumes responsibility for operating and maintaining the facility.Post-Project Evaluation Phase: After the project is handed over, a post-project evaluation is conducted to assess its success and identify lessons learned. This phase includes gathering feedback from stakeholders, reviewing project performance against objectives, and identifying areas for improvement in future capital projects.