Functions and Capabilities
In nutrition laboratory, foods are examined in terms of health and nutrition in order to improve the quality of public health. The results of R & D activities are used in many fields such as mainly in food consumer, food, agriculture, nutrition, health care, manufacturing and import-export sectors.
The following activities are carried out in the nutrition laboratory, food composition database management, food composition analyses, clinical studies, biochemical analyses, traditional foods, functional foods and food fortification / formulation development studies.
Staff Capabilities / Competencies
Research staffs are specialized in food composition analyses, food composition database management, biochemical analyses, clinical studies, food fortification and formulation development.