Program Facilities

 The Department of Food and Nutrition houses the following facilities:

  • three fully functional test kitchens
  • an experimental foods laboratory
  • a food production management laboratory
  • a food photography room
  • a sensory evaluation laboratory
  • a research laboratory
  • a food processing laboratory
  • a dietetic assessment laboratory
  • a human performance laboratory

Each kitchen accommodates up to 22 students. The food processing lab is equipped with a Groen cook/chill system with pump/fill station and Dixie vacuum can sealer, a vertical batch retort for canning, and an extruder.