The Dietetics Lab is designed to provide students with hands-on training in nutritional assessment, dietary planning, and practical dietetics. This lab plays a vital role in preparing students in the Department of Nutrition and Health Psychology for clinical and community nutrition practice.

The lab is equipped with a stadiometer for precise height measurement and a bathroom scale for weight tracking, essential for anthropometric assessments. To enhance learning, the lab also features an extensive collection of food models that represent various food groups and portion sizes. These models are used for teaching portion estimation, meal planning, and nutritional education.

In addition, the lab includes interactive tools and visual aids that support the application of theoretical knowledge in practical scenarios. Students use these resources to create individualized meal plans and assess dietary intake, ensuring they are well-prepared for real-world dietetics practice.

The Nutritional Assessment Lab is designed to equip students with the tools and skills needed to assess and analyze nutritional status accurately. This lab supports practical learning and research in the Department of Nutrition and Health Psychology.

The lab is outfitted with five desktop computers (1 DELL and 4 HP) for data analysis and research. It features six body analyzers (TANITA, SN: 19604, 19646, 19647, 19648, 19649, 19605) and one segmental body analyzer (TANITA, SN: 15060044) for detailed body composition analysis. For children, six wireless body fat monitors (TANITA IRONKIDS) are available.

Other essential equipment includes ten blood glucose monitors (On Call Plus) for measuring blood sugar levels, four skinfold measuring calipers (SLIMGUIDE) for assessing body fat, and seven measuring tapes for anthropometric measurements. The lab also includes a stadiometer for height measurement, two bathroom scales for weight assessment, and a Canon data show device for teaching and presentations.

This comprehensive setup enables a wide range of nutritional assessment tasks, from anthropometry to biochemical analysis, ensuring that students gain practical experience in modern nutritional evaluation techniques.

The Food Science Lab is a well-equipped facility designed to support education and research in food preparation, processing, and analysis. It provides a practical environment for students in the Department of Nutrition and Health Psychology to explore various food science principles and applications.

The lab features essential apparatus and machines such as a cooking gas unit (SONA), a cooking oven (SAMIX), and a fridge (HISENSE) for food preparation tasks. Additional equipment includes a fryer, two HACCP thermometers (VWR), and specialized tools like a homogenizer (IKA) and a viscometer (Fungilab). To ensure water quality, the lab is equipped with a water filter (Thermo Scientific).

For analytical and processing needs, the lab includes a shaking water bath (STUART), two hot plates (VWR), and balances (ADAM and BEL Engineering) for precise measurements. The lab also supports food product development with machines like a sausage filling machine (Baalbaaki), a table-top vacuum packer (Baalbaaki), and a dough maker with blender unit (DW).

Other notable equipment includes a lab blender (WARING), three citrus juicers (SAMIX), and various supportive instruments to facilitate food science experiments and research.

The Food Preparation and Management Lab is tailored to provide practical training in food preparation techniques and food service management. This lab is essential for students in the Department of Nutrition and Health Psychology, combining theoretical knowledge with hands-on experience.

The lab includes essential apparatus such as a fridge (National Electric) for food storage and a cooking gas unit (Carino Plus) for culinary applications. Specialized equipment includes a yogurt incubator (High-Class Electric Fermenter) for fermented dairy production, a cheese-making table (Baalbaki) for practical cheese preparation, and a dough maker with a blender unit (DW) for baking and food production experiments.

Additionally, the lab is equipped with a lactometer for measuring milk density and a milk churner for butter and cream preparation, enabling students to explore traditional and modern dairy processing methods.

The Food Microbiology Lab is designed to provide students with hands-on experience in microbiological techniques and analysis, emphasizing food safety and microbial testing. This lab supports the educational and research needs of the Department of Nutrition and Health Psychology.

The lab is equipped with five microscopes for microbial observation and analysis, an incubator (Thermoscientific HERATHERM), and an oven (INCUCELL) for microbial cultivation and sterilization processes. It also includes a fridge (Hisense) for storing microbial cultures and a stomacher (Interlab i Mix) for homogenizing samples.

For additional support, the lab has a microwave (National Electric) for heating and sample preparation, a water bath (STUART), and a precision balance (ADAM) for accurate measurements. A fume hood ensures safety during experiments that involve volatile substances.

To facilitate teaching and presentations, the lab includes a data show device (Canon), enhancing the learning experience for students engaged in microbiological studies.

This lab is equipped to perform advanced food chemistry and analysis tasks. The facilities include state-of-the-art instruments for chemical, physical, and nutritional analyses, ensuring a comprehensive learning and research environment for students in the Department of Nutrition and Health Psychology.

The lab houses a wide array of instruments, including a calorimeter (IKA), centrifuge (FUNK GERBER), economy oven (SHEL LAB), and a muffle furnace (THERMOSCIENTIFIC). For precise chemical and physical analysis, it is equipped with two hot plates (VWR), two pH meters (EUTECH and Mettler Toledo), two refractometers (ATAGO), a spectrophotometer (LABOMED), a sensitive balance (Mettler Toledo), and a thermometer. Specialized equipment includes Soxhlet heating mantles in small (Electrothermal) and large sizes (Electrothermal), a Soxhlet Vigreox column, and a range of Kjeldahl apparatus such as a digestion unit, acid fume extractor, and an automatic distillation apparatus (Behr Labor-Technik).

Additional apparatus include a magnetic stirrer (Behrotest), automatic titrator (DIT 50 Behrotest), and shaker (Barnstead International). Safety is prioritized with a safety storage cabinet and two fume hoods. Other instruments include a portable hardness tester (PHASE II) and a vortex (VWR). This comprehensive setup ensures a robust and dynamic environment for academic and research purposes.

The Food Technology Lab is a dynamic facility designed to support education and research in food processing, preservation, and product development. This lab provides students in the Department of Nutrition and Dietetics with hands-on experience in advanced food technology and innovation.

The lab is equipped with essential apparatus, including a cooking gas unit (SONA) and cooking oven (SAMIX) for heat-based food processing. A fridge (HISENSE) ensures the proper storage of food samples and ingredients, while a fryer and a dough maker with a blender unit (DW) enable students to explore versatile cooking and baking techniques.

Key instruments include two HACCP thermometers (VWR) for food safety monitoring, a homogenizer (IKA) for emulsification, and a viscometer (Fungilab) for analyzing food texture and viscosity. The lab also features a shaking water bath (STUART) for controlled heating and mixing, hot plates (VWR), and balances (ADAM and BEL Engineering) for precise measurements.

Specialized equipment includes a sausage filling machine and a tabletop vacuum packer (both by Baalbaki) for product development. Additionally, three citrus juicers (SAMIX) and a lab blender (WARING) support juice extraction and food preparation tasks. A water filter (Thermo Scientific) ensures high-quality water for all experiments and processes.

This comprehensive setup allows students to engage in practical learning and apply food technology principles to real-world scenarios, preparing them for careers in the food industry.

The Dairy Technology Lab is a specialized facility designed for practical training and research in dairy processing and product development. This lab supports students in the Department of Nutrition and Dietetics, providing them with the tools and knowledge to explore the science and technology behind dairy products.

Key equipment in the lab includes a fridge (National Electric) for storing raw and finished dairy products and a cooking gas unit (Carino Plus) for heat-based processing. A yogurt incubator (High-Class Electric Fermenter) facilitates the fermentation process, while a cheese-making table (Baalbaki) allows for hands-on training in traditional and modern cheese production techniques.

For additional functionality, the lab features a dough maker with a blender unit (DW) for versatile food preparation tasks. Essential instruments include a lactometer for measuring milk density and a milk churner for processing cream into butter. These tools enable students to gain practical experience in evaluating and producing a variety of dairy products.