The Kitchen Laboratory within the Department of Nutrition and Dietetics, both in Turkish and English sections, is established to conduct practical applications primarily for fundamental courses like Principles and Practices of Nutrition I and II, as well as other major courses. This laboratory aims to provide students with information and skills in subjects such as the content of foods, appropriate food preparation and cooking methods, losses occurring during preparation and cooking, physical and chemical changes, and the application of basic and traditional recipes in a laboratory environment based on nutritional principles. It also involves discussing the energy, macro, and micro-nutrient values of recipes. Furthermore, throughout these practical sessions, students gain knowledge regarding kitchen organization, equipment and ingredient usage sequences, food preparation and storage conditions, along with recipes tailored to specific illnesses and conditions. The Kitchen Laboratory, equipped with the necessary tools and equipment, comprises a total of 8 household stoves, 7 ovens, 2 refrigerators, 2 dishwashers, and various kitchen appliances across 10 units. As students actively engage in discussions and apply theoretical knowledge into practical scenarios, these laboratory exercises facilitate a scientific environment, enabling permanent learning through applied education.
Kitchen Laboratory (Nutrition and Dietetics Laboratory)
