This lab is designed to test physical properties of foods. It is equipped with instruments to test rheological properties of solid and liquid foods.  Activities are focused on analysis of the complex relationship between structure-physical properties and food quality.
The subjects of studies are raw materials, intermediate products and foods of plant and animal origin. Texture profiling and measuring color parameters of food are among the routine activities in this laboratory. Milk analysis, meat analysis, and juice analysis can be done by NIR 

The microbiology lab is provided with facilities for enumeration and detection of pathogens in food and water and food processing environment samples by using conventional microbiological techniques. This lab equipment include: an incubator. a Stomacher blender, aLaminar flow hood, a Vortex, an autoclave, a UV cabinet, and a colony counter. 

This lab is equipped with various possibilities, which enable the preparation and processing of various types of food. It serves faculty members in teaching their courses, as well as help in research projects. 

The principles of experimental design and statistical analysis are applied to evaluate consumer products by using human senses (sight, smell, taste, touch and hearing). The data processing aspects are handled by robust computer software. 

This lab serves the DFNH faculty, undergraduate, and graduate students in their research projects. It houses equipment, such as: Gas chromatography, coupled with Mass spectroscopy and head space sample preparation, Gas Chromatography, coupled with Flame ionization detector, and UHPLC coupled with photodiode array spectrophotometer and mass spectroscopy detectors. Several analyses are performed in this laboratory, such as:

• Analysis of Volatile components in foods.
• Analysis of flavor.
• Lipid oxidation products.
• Pesticides.
• Contaminations on foods.
• Fatty acids profile.
• Amino acid analysis.
• Protein analysis
• Sugars analysis.
• Amino Acids Analysis.
• Hormones.
• Vitamins
• Toxins
• Bioactive components in plants

The pilot plant hosts a range of pilot scale processing equipment for dairy and cereal products. Spray drying, fruit juice extraction and processing, baking activities, and ice-cream making are some of the common activities in the pilot plant. The lab equipment include: 

• Steam generator
• Refrigerated tank
• Ice cream machine
• Pasteurizer & homogenizer for Ice cream machine
• Cheese vats
• UHT
• Scraped surface heat exchanger
• Blancher cooler
• Rising film evaporator
• Spry dryer
• Solar dryer
• Tray dryer
• Sausage filler
• Can seeming machine
• Vacuum packaging machine
• Unichiller
• Blast freezer
• Hobart mixer
• Drying oven
• Refrigerator
• Freezer
• Corker machine