In Food Science, students study deeper into the physicochemical and biological properties of food ingredients. More important is to explore the relationship between the method of preparation, the proportion of ingredients used, and the final product quality (nutritional value). School healthy eating promoted in the classrooms would be very helpful if there was a space for nutrition education classes (preventive nutrition).

The Food Nutrition Laboratory studies the impact of factors affecting changes in the nutritional value of food and also the feasibility of using substitute ingredients for processed food products with different techniques. The Nutrition Lab becomes a place that not only promotes healthy eating, but through creative culinary activities it also gives students the opportunity to learn about the right way to prepare food, the combination of right between dishes on the menu, portion sizes and food safety. New foods with high nutritional value can be introduced into the diets of children, the elderly and different working groups... so that they can easily accept new foods with high nutritional value, in accordance with the physiological conditions of the individuals.

In the Food Nutrition laboratory, students use research methods and food science theory to develop a new food product with high nutritional value and suitable for the development of Community Nutrition...

This lab features an Indirect Calorimeter, different Body Composition Analyzers, a Blood Analyzer, a bomb calorimeter, anthropometric measurements tools (scale, hand dynamometer, tapes, height scale, etc…), nutrient analysis computer software, various models of food that can be used for education in food portion size/control, and health promotion props (such as diabetic feed to visualize the effects of diabetes, and fat and muscle models).