The NFSC department provides several laboratories for teaching the various components of both nutrition and food science.
Food Analysis Laboratory: Students learn the basics of food analysis, such as proximate analysis (determination of protein, fiber, fat, moisture and ash) required for labeling purposes, chromatography, minerals’ quantification (calcium and phosphorus), carbohydrates, and reactions of fats and oils. They are exposed to equipment that aid in the determination of the component in question.
Research Laboratory: The laboratory houses sophisticated equipment such as HPLC, gas chromatography, UV-VIS spectrophotometer, dietary fiber determination unit, Farinograph, Mixograph, Texture Analyzer, Parr calorimeter, and bomb calorimeter.
Graduate Students’ Research Laboratories: Graduate students carry in these laboratories studies on both rats and human subjects, effects of diets on various body components, formulations of new foods and ways to improve existing ones and many other areas of both food technology and nutrition.
Nutrition Research Laboratory: It is a laboratory that is equipped with a deep freezer, refrigerator, centrifuge and vortex mixers. Research assistants and graduate students work in this laboratory on projects that require blood analysis/treatment of study subjects. They carry out studies on both rats and human subjects, and handle biological samples.
Food Microbiology Laboratory: The laboratory is assigned specifically for the Food Microbiology work. It is essential to be able to carry such activities safely and credibly and without it, none can be performed.
Human Nutrition Laboratory: This laboratory aids in nutrition analysis. It houses a metabolimeter and treadmill for metabolic studies. Body composition measurement equipments are also available, such as Dual Energy X-ray Absorptiometry (DEXA) and resting energy expenditure (REE).
Anthropometric Laboratory: Anthropometric measurements (height, weight, body fat, waist circumference) are continuously measured in the department for learning purposes and research. In addition, students are introduced to the Nutritionist IV program and the food exchange system. The laboratory is equipped with scales, body fat measuring devices and height which are essential parts of nutritional assessment. This laboratory is also used to learn food exchanges and portion sizes.
Sensory Evaluation Laboratory: Students are exposed to sensory analysis, how it is performed and its required elements for reducing variability. Sensory analysis is used to enhance market products and learn about consumer acceptability and ingredient/processing changes’ effect on foods through sensory studies performed by trained panelists. This laboratory is also used as an experimental food preparation area.
Animal Unit: The NFSC Department has currently two rooms available at the Animal Care Unit, Diana Tamari Sabbagh Building (Medical School).
Pilot Plant: Students are introduced to the food industry through their own miniature pilot plant. It is a food processing laboratory where students learn how to can, preserve, and prepare various products seen in the food market such as canned fruits and vegetables, jams, powdered milk, and ketchup.