BYU-Idaho's Food Analysis Lab and Equipment
This laboratory provides bench space, general equipment, and glassware. Students can conduct basic wet chemical analysis and determine physical properties of food products and their constituents.
Analyses can include a wide variety of experiments, like determining macronutrients and micronutrients for food. Students can also measure physical properties like water activity, viscosity, texture, color, microstructure, and more.
This space is utilized for instructional purposes within Food Chemistry and Food Analysis courses, and can accommodate up to 24 students.
Analyses can include a wide variety of experiments, like determining macronutrients and micronutrients for food. Students can also measure physical properties like water activity, viscosity, texture, color, microstructure, and more.
This space is utilized for instructional purposes within Food Chemistry and Food Analysis courses, and can accommodate up to 24 students.
Featured Facilities
Laboratory equipment
Students can use lab instruments such as forced air/vacuum drying ovens, rapid moisture analyzer (halogen), muffle furnace (dry ashing), Goldfisch lipid extraction unit, Babcock waterbath/centrifuge (milkfat analysis), spectrophotometers, and more.
Specialized Glassware
Students use specialized glassware such as Soxhlet fat extraction apparatus/condensers, toluene distillation apparatus, Babcock flasks, burets (25 and 50 mL), Wildman trap flasks, and more.
Ancillary Items
Labs are equipped with chemical fume hoods, Millipore water purification system for ultrapure water, conventional fridge/freezer, and -80 °C freezer (long-term sample storage).
