The renovations to the Michigan State University Fruit and Vegetable Campus Lab will allow 730 undergraduates annually to use the facility in 12 academic courses in three departments. Additionally, the laboratory will allow for expanded research opportunities to benefit the state’s $100 billion food and agriculture economy, and the state’s residents.
Michigan is one of the most diverse states in the variety of crops produced. Ensuring that the crops produced can be used in a timely way and improving our ability to process these fruits and vegetables for longer-term storage and use is critical. To do this, we must have an educated, informed and trained workforce to help meet this challenge as well as support for research into the latest techniques and technology.
The renovated laboratory and associated support space will provide a modern teaching, learning and research space that will keep pace with the changing demands of the food processing industry and provide the capacity to train the next generation of food processing employees. Renovations to this laboratory will also increase opportunities for MSU to partner with select community colleges to expand the reach of training opportunities across the state.
As planning begins, the project is anticipated to include renovations to suites 124 and 217 to provide a modern food processing instructional and research laboratory, including:
- New entrance and workflow enhancements.
- Upgraded heating, ventilation and air conditioning.
- New walk-in coolers and freezers.
- New locker rooms.
- A new conference room.
- An interactive classroom.
- Utilities for laboratory equipment.
- Rework of fire alarms.
- Access control.
- Epoxy coating of walls and floors.