The lab is used for developing food products and is available for research and development, teaching as well as seminars and workshops.
The lab focuses on testing and optimising physical and microbiological processes such as agglomeration, dispersion, emulsification, extrusion, heating, drying, sterilisation, fermentation etc. for the processing of intermediate products and for food production. The lab can draw on a wide range of processing and production facilities along with equipment for food conservation and packaging.
