This project included the demolition and remodel of an existing 60,000 sf, 3-level (including basement) building, including a 2,500 sf addition to the entry lobby with a handicap ramp. The remodel introduced 15,000 sf of new lab space, including autoclaves, fume hoods, and environmental rooms. Fifty percent (50%) of the building is laboratories, including a meat lab, processing lab, physiology, nutrition, microbiology and tissue culture, with a walk-in cooler and walk-in freezer. All new MEP was added to entire building, including HVAC equipment (AHU’s, boilers, pumps), electrical, and the retrofit of a new fire sprinkler system to the entire building. Other areas include new general purpose classrooms, conference rooms, student work areas, and an administration suite area. The meat lab was fully functional throughout the duration of the project, which incorporated one complete wing of the building. The team had to provide temporary water, heating and electrical to the area during construction, and introduce infection control measures at the wing to prevent contamination. The existing building did not have cooling. GH Phipps also installed new landscaping.