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After a comprehensive engineering study of the Food Science Building HVAC systems, MSU decided to upgrade and replace the complete system. Scope of work included:

  • Removal and replacement of air handling units and relocation of outdoor air intake to the roof.
  • Removal of supply air dual-deck and replacement with single- deck reheat system.
  • Construction of a new 100% exhaust system and penthouse.
  • Installation of a hot water system for VAV reheat coils.
  • Installation of a new DDC temperature and lab control system.
  • Installation of new chiller units and complete chilled water system.

Clark’s challenge as CM for this major renovation project involved keeping the building in operation for students and faculty as these complex systems were replaced. Many temporary measures were implemented to keep the building open, including:

  • Temporary skid-mounted air handlers.
  • Temporary use of abandoned ductwork.
  • Relocation of laboratory systems, such as fume hoods, to temporary locations.
  • Temporary entrances, walkways, and corridors.

Of special note, the Food Science Building contains vivarium space in the lower level of the structure.

market

Science, Tech & Research

PROJECT SIZE

$17,100,000

Square Feet

117,000 sq.ft.

Contract Type

Construction Management (CM)

LEED Certification

none

Owner

Michigan State University

Architect

Peter Basso Associates

Location

East Lansing, Michigan