Laboratories, an overview of each lab, and the nature of teaching/research tasks |
Food Preparation Lab - This is a teaching lab that covers the theoretical aspects of food preparation. - The lab is equipped with all the tools and equipment necessary for various cooking and food preparation processes. - Students conduct practical applications for cooking and preparing various foods, such as vegetables, fruits, meat, starch, grains, legumes, and pasta. - Students acquire skills in measuring the quantities used in food preparation. - Conduct sensory evaluation of prepared foods and compare them with standard quality attributes. |
Sensory Evaluation Lab The lab is equipped with the tools and techniques necessary for conducting experiments and research in the field of sensory evaluation. Nature of teaching tasks in the lab: - Students conduct practical experiments to apply the theoretical concepts taught in the theoretical part. These experiments help deepen students' understanding of the scientific material. - Students collect data, analyze, and interpret the results, helping them develop their scientific research skills. Students are evaluated through laboratory reports, practical tests, and small projects conducted in the laboratory. |
Meat Processing Laboratory - A teaching and research laboratory equipped with the tools, equipment, and some of the machinery used in the manufacture of meat products. - Students conduct the necessary tests to measure the quality characteristics of fresh and processed meat. - Students conduct practical procedures for the theoretical concepts of meat science and technology. - Students manufacture various meat products, such as sausage and burgers, poultry products such as nuggets and zinger, and cooked canned meat. - Graduate students use the laboratory contents for their research. |
Oil Processing Laboratory - A teaching and research laboratory specializing in the field of oils and fats. - The laboratory contains modern and traditional equipment and instruments for conducting various analyses to control the quality of oils, fats, and the foods they contain. These include spectrophotometric and chromatographic devices used for teaching and graduate student research. - It is also used to conduct analyses to determine fatty acids and cholesterol in foods. It is used for practical applications in oil and fat manufacturing, such as the production of margarine, ghee, and other products. |
Food Analysis Laboratory The Food Analysis Laboratory is a laboratory where students in the Food Analysis course are trained to prepare solutions, perform proximate analysis of various foods (moisture, ash, protein, fat, carbohydrates), and analyze mineral elements and vitamins in food using spectroscopic analysis and chromatography. Students are also trained in oil quality testing. Graduate students are also taught the practical part of the Advanced Laboratory Methods course. The laboratory serves the research of faculty members in the Department of Nutrition and Food Processing, and graduate students for master's and doctoral degrees. It also trains fourth-year undergraduate students (internships) in the field of food analysis. The laboratory contains a protein analyzer (Kjeldahl), a Soxhlet lipid analyzer, moisture and ash determination ovens, a spectrophotometer, digital balances, a water distillation unit, and various food analysis tools. Food Microbiology Laboratory |
The Food Microbiology Laboratory is a unit dedicated to the study and analysis of microorganisms (bacteria and fungi) that may be present in food. This laboratory aims to teach students the practical aspects of food microbiology, examine food safety, and ensure that it is free of harmful microorganisms that may lead to foodborne illness or product contamination. The main activities in the Food Microbiology Laboratory include: Isolation and cultivation of microorganisms: Microorganisms present in food are isolated using special culture techniques in suitable food-grade media. Microbiological analysis: Food is examined to determine the presence or absence of specific bacteria or fungi, such as Salmonella, Escherichia coli, and Listeria. Food contamination testing: Samples are analyzed to determine the level of bacterial or fungal contamination. Heat treatment study: Examining the effect of heat (such as refrigeration or boiling) on microorganisms in food. Food quality and shelf life testing: Investigating the ability of microorganisms to affect food shelf life. This lab is also used to train students (practical part of general microbiology) on the principles, techniques, and foundations of studying microorganisms. Main activities taught in the practical part of microbiology: Safe laboratory environment: Students learn methods of sterilization and safe handling of microorganisms to avoid contamination or infection. Using a light microscope to study microorganisms. Isolating bacteria and using the Gram staining method. Studying the differences between different types of microorganisms. Microscopic counting of microorganisms. Isolation techniques: Students learn how to isolate microorganisms. Microscopic analysis: Students learn how to use microscopes to examine microorganisms, while understanding their microbiological characteristics. Chemical Interactions: Students are taught how to conduct chemical tests to determine and identify specific properties of microorganisms. |
Applied Nutrition Laboratory The Applied Nutrition Laboratory is equipped with numerous essential tools, including anthropometric measuring devices and scientific techniques, which help students analyze body composition and enable them to acquire the skills and competencies required for the Human Nutrition and Dietetics major. The basic application of nutritional status assessment and medical nutritional intervention begins in the third year of specialization. Students are trained using computers on various nutritional and statistical programs for nutritional analysis and scientific research. The laboratory has a capacity of 20-25 students and conducts practical applications of concepts taught in the theoretical portion of the following courses: 1. Nutritional Status Assessment 2. Medical Therapeutic Nutrition (1) 3. Medical Therapeutic Nutrition (2) 4. Nutritional Intervention in Special Cases 5. Meal Management and Preparation |
Cereal Processing Laboratory The laboratory is equipped with the necessary tools and techniques to conduct experiments and research in the field of cereal processing, but the laboratory needs infrastructure and rehabilitation. Dairy Manufacturing Unit |
The Dairy Manufacturing Unit manufactures various dairy products from milk from the University Station farm. It also serves the research of faculty members in the Department of Nutrition and Food Processing, as well as graduate students at the Master's and Doctoral levels. Laboratory facilities for the Dairy Science and Technology course are also taught to undergraduate students, including all dairy testing and practical applications for dairy product manufacturing. In addition, fourth-year undergraduate students are trained (internships) in the field of dairy production. |
Laboratory Animal Research Unit The Animal Experiments Unit is a research laboratory serving the research of faculty members in the Department of Nutrition and Food Processing, as well as graduate students at the Master's and Doctoral levels. Laboratory animal experiments are primarily used to further explore the role of food and nutrition in human health and to learn more about this role in human diseases, particularly those experiments that cannot be performed on humans. This also applies when developing a diet or nutritional alternative for the first time. 2. The Animal Experiments Unit is a training laboratory that trains graduate students for master's and doctoral degrees in physiology and anatomy, and in the principles and methods of scientific research in general, and laboratory animals in particular. 3. The Animal Experiments Unit is also a unit for breeding and producing laboratory animals and using them in scientific experiments. The most important of these animals are rats and mice. Guinea pigs and genetically modified mice have previously been used in several experiments in the unit. 4. The research conducted in the Animal Experiments Unit and the Nutritional Biochemistry Laboratory has produced hundreds of scientific papers published in prestigious scientific journals and has contributed significantly to the graduation of dozens of doctoral students and hundreds of master's students. |
Food Preservation and Processing Research Laboratory - A research laboratory where research is conducted by faculty members and graduate students. It is equipped with several units, machines, and devices for food preservation and processing. - It can be used for covering and conducting practical applications in food preservation and processing, such as freezing, pasteurization, canning, drying, and the production of jams, pickles, vegetables, and fruits. The laboratory is equipped with numerous tools and devices for measuring the quality of processed and preserved food. |
Food Microbiology Research Laboratory The Food Microbiology Laboratory is a unit dedicated to the study and analysis of microorganisms (bacteria and fungi) that may be present in food. This laboratory is used by faculty members, researchers, and undergraduate students to conduct various experiments related to food safety and ensuring the absence of harmful microorganisms that may lead to foodborne illness or product contamination. The main activities of the Food Microbiology Laboratory include: Isolation and cultivation of microorganisms: Microorganisms present in food are isolated using special culture techniques in suitable food-grade media. Microbiological analysis: Food is examined to determine the presence or absence of certain types of bacteria or fungi, such as Salmonella, Escherichia coli, and Listeria. Food contamination testing: Samples are analyzed to determine the level of bacterial or fungal contamination. Studying the Effect of Heat Treatments: Examining the effect of heat (such as refrigeration or boiling) on microorganisms in food. Food Quality and Shelf Life Testing: Verifying the ability of microorganisms to affect food shelf life. |
Nutritional Biochemistry Research Laboratory 1. The Nutritional Biochemistry Laboratory is a research laboratory serving the research of faculty members in the Department of Nutrition and Food Processing, as well as graduate students for master's and doctoral degrees. 2. Nutritional biochemical analyses are performed: A wide range of analyses are performed, including blood analysis and its components, including lipoproteins and cholesterol [LDL, HDL, VLDL, VVLDL], proteins, fats, blood sugar, inflammatory markers, liver, heart, and kidney functions, vital indicators of insulin resistance, some hormones, and others. The content of blood and other body parts is also analyzed for various minerals and vitamins, the vitality of many enzymes, and bioenergetics. C. Human biological samples: Some human biological samples, particularly blood, urine, feces, hair, nails, and other samples, can be obtained from the experiments of faculty members and graduate students in various research fields. These samples are used for the biochemical and nutritional analyses described above and relevant to the research and its objectives. |
Fruit and Vegetable Processing Research Laboratory A research laboratory specializing in fruit and vegetable science. It is equipped with numerous tools and devices used to measure and determine the quality characteristics of fruit and vegetable products. - The laboratory is used to conduct practical applications of the theoretical components of the Fruit and Vegetable Technology course. - Practical experiments are conducted in the preservation and processing of fruits and vegetables, such as canning, freezing, drying, and jam production. |
- Food Biotechnology Research Laboratory - The Food Biotechnology Laboratory is dedicated to conducting research related to the applications of biotechnology in the food sector, in addition to its teaching role. Faculty members, researchers, and graduate students use it to conduct experiments related to improving food quality and safety using biotechnology and techniques such as PCR, gene sequencing, and bioanalysis of enzymes and proteins. Research interests of staff in this laboratory include: - Studying the effects of fermentation using bioreactors on foods, microorganisms, and their metabolites. - Studying the biological and genetic effects of some food components. - Analysis of genetically modified foods and the application of bioengineering techniques to improve food products. Analysis of genetic changes resulting from food bioprocessing processes. |
Nutrition and Immunology Research Laboratory The Nutrition and Immunology Laboratory focuses on a multidisciplinary approach and a scientific team based on precision medicine at the interface of immunology, inflammation, and metabolism. The laboratory team has led numerous large-scale interdisciplinary projects and is dedicated to solving important societal problems by combining the expertise of nutrition and immunology scientists and, in the future, computational biologists, modelers, and molecular biologists. The laboratory's vision is to view the impact of food and nutrition on the immune system as a highly interactive and dynamic system, applying new advanced computational methods to uncover its complexity, accelerating the discovery and characterization of novel pathways to enable the development of new classes of nutritional prevention systems for immune-mediated diseases, as well as nutritional interventions for the treatment of chronic autoimmune and inflammatory diseases. |
Molecular Nutrition Research Laboratory (Under Construction) The Molecular Nutrition Research Laboratory is dedicated to studying the effects of nutrients at the molecular and genetic levels. It serves faculty members and graduate students in their research on the interaction between nutrition and genes. Research interests of staff in this laboratory include: - Evaluating nutritional effects on cellular responses and metabolic pathways. - Studying the relationship between nutrition and gene expression and their impact on health and disease. - Analyzing interactions between nutrients and genes, particularly with regard to chronic diseases and metabolism. - Researching the effects of nutritional compounds on genetic mutations and associated diseases. Samples used in this laboratory include human samples, animal samples, and samples from cell culture experiments. The following molecular techniques are applied to them, such as: - Gene expression analysis using RT-PCR and microarray techniques. - Protein analysis using Western Blot and ELISA to study nutritional effects on vital enzymes and proteins. - Detection of genetic mutations using techniques such as next-generation sequencing and mutation analysis. - Metabolomics analysis to evaluate the impact of nutrients on metabolic processes. |
Sports Nutrition Laboratory (Under Construction) The Sports Nutrition Laboratory is a specialized unit that aims to provide an integrated educational and research environment for studying the relationship between nutrition and athletic performance. The laboratory enables students and researchers to conduct physiological and nutritional measurements and assessments of athletes using the latest scientific techniques. The laboratory will also be used to support practical and applied courses, enhancing students' ability to acquire the necessary professional skills in this field. Main Objectives • Teaching: The laboratory provides students with the opportunity to apply the theoretical concepts taught in various courses through practical experiments and physiological measurements. • Scientific Research: The laboratory contributes to supporting scientific research related to the impact of nutrition on athletic performance, assessing nutritional status, and analyzing biomarkers related to sports. • Athlete Measurements: The laboratory provides advanced tools for conducting tests and measurements for athletes, helping to analyze and improve athletic performance from a scientific perspective. Available Equipment The laboratory will contain a range of modern devices that enable accurate analyses and various tests, including: • InBody: For analyzing body composition and assessing the percentages of fat, muscle, and water in the body. • Treadmill: To test physical fitness and measure cardiorespiratory performance during physical activity. • Specialized sports equipment: To study the effect of physical exercise on vital signs and athletic performance. • Maximum aerobic capacity (VO₂max) measuring device: To evaluate the efficiency of the respiratory and cardiac systems during exercise. • Hormone analysis: To examine hormonal changes that affect athletic performance and exercise adaptation. • Sleep testing devices: To study the effect of sleep on physical performance and muscle recovery in athletes. Main Activities The laboratory is used for multiple activities, including: • Teaching activities: The laboratory is used to teach practical courses related to sports nutrition and physiological assessment. • Scientific research: The laboratory enables specialized studies in the field of sports nutrition, performance analysis, and the effects of nutritional supplements on athletes. • Testing and evaluation: The laboratory provides the ability to conduct direct measurements of athletes, such as body composition analysis, cardiorespiratory performance measurements, and analysis of vital signs related to physical effort.
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