Nutrition Research Labs

Research in the Department of Food and Nutrition Sciences features a multidisciplinary approach to the study of food and nutrition and offers unique opportunities for undergraduate and graduate students in one of our current research areas:

  • Hormone influence on fat metabolism
  • Body composition and dietary intake
  • Site-specific differences in adipose tissue metabolism
  • Food access and insecurity
  • Food security and its impact on health and well-being
  • Strategies to improve food access
  • Characterization of the quality characteristics of the pawpaw
  • Oil absorption in fried foods
  • Antioxidants in meat
  • Identification of novel sources of antioxidants

Labs

Food Science Lab

Principal Investigator
Robert Brannan

Location

Grover Center W213

Activities:

Color: CIE L*, a*, b*

Other physical measurements: pH, water activity, viscosity (Brookfield)

  • Proximate Analysis: Total lipid, moisture, soluble protein, ash.
  • Oxidative Stability: Thiobarbituric acid reactive substances (TBARS).
  • Conjugated dienes, Lipid hydroperoxides, Reactive sulfhydryls, Nitrite/Nitrate (Griess), Glutathione
  • Antioxidant Capacity: Total phenolic compounds, total flavonoids, Ferric Reducing Antioxidant Power (FRAP), DPPH radical scavenging, Pyrogallol red oxidation.
  • Texture Analysis: hardness, texture profile analysis, etc., using Texture Analyzer

Sensory Analysis Lab

Principal Investigator
Robert Brannan

Location
Grover Center W215

About the Facility

The Sensory Analysis Laboratory is a suite of purpose-specific labs for the execution of discrimination, descriptive and affective sensory analysis. The Sensory Analysis Laboratory is used for both teaching and research. Students enrolled in NUTR 2200 (Science of Food I), NUTR 2220 (Science of Food II), and NUTR 4220 (Experimental Foods) use the lab to examine the relationship between human perception and instrumental analysis of food.

A permanent, trained descriptive panel is available for teaching and research purposes. The Sensory Analysis Laboratory consists of a tasting room with six individual tasting booths (one of which is handicapped-accessible), a preparation area and access to an observation room equipped with a two-way mirror for group sessions such as focus groups.

Food Innovation Lab

Contact
Robert Brannan
740.593.2879
brannan@ohio.edu

Location
Grover Center E115

About the Facility

The purpose of the lab is to provide a hands-on learning environment for students. The Demonstration Kitchen is composed of eight kitchens complete with equipment, utensils, range and oven, refrigerator and counter space.

The Demonstration Kitchen is used by students enrolled in NUTR 2200 (Science of Food I), NUTR 2220 (Science of Food II) and NUTR 4220 (Experimental Foods). In addition, the Test Kitchen is used when food-grade space is needed for research projects.

The Demonstration Kitchen has limited availability for groups of up to 24 people. For more information please contact the School of Applied Health Sciences and Wellness at 740.566.0470.

Nutrition Counseling Lab

Contact
Jana Hovland
740.593.2875
hovland@ohio.edu

Location
Grover Center W121

About the Facility

The Nutrition Counseling Lab offers students enrolled in NUTR 4920 (Nutrition Counseling Practicum) a professional space to counsel client(s) in a one-on-one format under the supervision of a registered dietitian. Students use anthropometric equipment in the lab (weighing scales, stadiometer, skinfold calipers) to assess the body composition of their clients. Food models, images and labels assist student counselors in educating clients. The lab is equipped with dietary analysis software for analyzing client diets.

The Nutrition Counseling Lab has limited availability for graduate research projects requiring nutrition counseling and/or dietary analysis.

Quantity Foods Lab

Contact
Dane Salabak
salabak@ohio.edu

Location
Grover Center E117