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Campus

Campus

A- Campus location

School of Nutrition and Food Science is accessible through the following link:
www.google.com/maps/place/School of Nutrition and Food Science

B - Facilities

Library

In addition to the different resources available at this school, you will also have access to the most  credible medical databases through the digital library of this university (MUI).

Laboratories

 Four laboratories are inaugurated in this school:

 

1. Food Microbiology Lab

  • Isolation and identification of different coliforms in water, soil, food and plants;
  • Isolation and identification of different bacteria, mold and yeast in food and plants;
  • Total counting of microorganisms in food and plants;
  • Identification and isolation of parasite egg in various herbs and vegetables (such as packed vegetables & salads).

 

2. Molecular Biology Lab

  • Molecular tests for identification of microorganisms using PCR technique;
  • Molecular tests for epidemiological studies using Pulsed Field Gel Electrophoresis (PFGE);
  • Molecular tests to detect nucleic acid macromolecules by electrophoresis;
  • Molecular tests to detect protein macromolecules by electrophoresis.

 

3.Nutrition Research Lab

  • Measurement of heavy metals using inductively coupled plasma (ICP);
  • Measurement of different chemical compounds using High-performance liquid chromatography (HPLC);
  • Measurement of protein, lipid, carbohydrate  and  raw fiber;
  • Measurement of total moisture content;
  • Determination of  the percentage of ash / insoluble ash in acid;
  • Measurement of salt;
  • Diagnosis of different natural and artificial colors in different food products;
  • Determination of  total antioxidant;
  • Measurement of different chemical analysis of edible oil such as peroxide value, acid index, etc.
  • Qualitative measurement of Hydroxyl methyl Furfural;
  • Identification and measurement of different additive such as nitrate, benzoate, sorbet, etc. 

 

4. Reference Lab
An accredited food testing laboratory, working in collaboration with Food and Drug administration of Isfahan University of medical sciences.