The States Building Commission gave the go ahead sign for a $42 million Meat Science and Muscle Biology building project on the UW Madison campus. The facility will offer more than 51,000 square feet of research space, meat processing, and retail opportunities. The project is expected to be completed some time in 2017.
The last investment made in the Meat Science/Muscle Biology area was back in 2008 when the refrigeration system was revamped to keep up with food safety standards. The current structure was actually built in the 1930’s with remodel’s in 1959 and 1969.
One of the new features that will be coming with the new facility is a Biosafety Level-2 suite that should allow the campus to partner with state and national meat companies to test things like eliminating pathogens in various ways. It will also allow meat processors to develop new techniques and products in small, more cost effective, batches.
The Wisconsin Department of Agriculture has already expressed interest in using the research lab and lecture facility to train some of their meat inspectors.