The laboratory has 6 cooking islands, each equipped with a ceramic hob and an induction hob. In addition, various multifunctional ovens are available to users, which can be used to simulate a variety of cooking processes for different portion sizes or maturing and storage processes.

There are measuring stations at the cooking islands that make it possible to determine various parameters relevant to food preparation and processing, such as temperature, humidity, etc., in order to investigate the influence of different cooking methods, preparation processes, preservation methods, etc. on food quality or to clarify issues related to the topic. For this purpose, we also pass the opportunity to carry out texture, colour and viscosity measurements on site with the corresponding devices.

In addition to the compulsory and compulsory elective internships in the areas of

• Biology and Food Science of Agricultural Products (1st semester BSc Nutritional, Food and Consumer Sciences),
• Dietetics (module "Nutritional Counselling and Dietetics", 4th semester BSc Nutritional, Food and Consumer Sciences)
• Food processing (module "Food 3: Production and Processes", 4th semester BSc Nutritional, Food and Consumer Sciences)
• Product development (6th semester BSc Nutritional, Food and Consumer Sciences or Master's study programme IFBC)

the laboratory also offers (university studies) projects - especially in the field of dietetics - the opportunity to pursue various questions or to use the laboratory for training courses.