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The Food and Nutrition Laboratory is a laboratory in the Department of Food and Agricultural Product Technology to develop knowledge related to nutritional aspects, for example, in vitro nutrition, bioassays, evaluation of food nutrition, community nutrition, experimental nutrition, and many more. This laboratory is equipped with a room for sensory testing as a means of organoleptic testing also the kitchen lab, a laboratory for preparation of product development and processing.

Food and nutrition play a fundamental role in shaping public health, economic resilience, and national development, especially in a country as diverse and resource-rich as Indonesia. Understanding how food affects human well-being and how to optimize its production and quality is essential to meet the growing demands of a dynamic population.

At our university, the Laboratory of Food and Nutrition stands at the forefront of this mission. It serves as a center for ongoing research in food science, dietetics, and agricultural innovation. Our lab actively collaborates with government agencies to support evidence-based policies and programs that address national food and nutrition challenges. At the same time, we are committed to nurturing the next generation of scientists by engaging students in hands-on research, interdisciplinary projects, and the creative development of nutritious, safe, and sustainable food and agricultural products.

Research Topics

Food Product Development

We focuses on innovating and improving both traditional and modern Indonesian food products. By combining local ingredients (i.e., glucomannan, pigeon pea, jack bean) with scientific approaches, the lab develops new food formulations that maintain cultural relevance while enhancing nutritional quality, shelf life, and consumer appeal. From traditional snacks to modern functional foods, this area supports sustainable and diverse food innovation

Evaluation of Nutritional Value and Health Benefits

This area investigates the nutritional composition and potential health impacts of various food products, ingredients, and diets. We analyze macro- and micronutrients, bioactive compounds, and their roles in preventing or managing health conditions. The goal is to provide scientific evidence that supports healthier food choices and contributes to national nutrition improvement

Sensory Analysis

Our study explores how consumers perceive food through taste, aroma, texture, and appearance. This work helps ensure that newly developed products meet consumer expectations and preferences. We evaluate consumer acceptance and preference in regards to a newly innovated food products that can provides valuable insight into product acceptability and guides further product refinement