Food Processing and Engineering Laboratory contains (1) Mini UHT and aseptic unit; (2) Liquid food processing equipment including: 250L mixing tank, dual-filters, vacuum de-aerator, homogenizer, UHT sterilizer, fermenter, PHE cooler, Liquid packer, electric steam generator and refrigerator; (3) Bakery equipment: Farinograph, bread volume tester, dough maker, proofer, oven, dual-extruder, single/dual-extruder; (4) Meat equipment: mincer, chopper, brine injector, massager, sausage filler, vacuum can sealer and smoker; (5) Dairy equipment: milk analyzer, evaporator, spray drier, ice cream maker, cheese vat, cook-stretcher, process cheese cooker, yoghurt fermenter and vacuum packer; (6) a 6-booth sensory evaluation room, texture analyzer, colorimeter, penetrometer and viscometer; (7) miscellaneous: UF/ RO water treatment system, joint processor with extraction, fermentation, evaporation and distillation, wireless recorder for F value, DSC, particle sizer, contact angle tester and tensile tester. It locates in Room 115 (120 M²), Room 117 (110 M²) and Room XXX (100 M²), Yifu Building. Another 100 M² is in Build 8 for sensory evaluation and physical properties testing. All of them are utilized to teach Food Technology Laboratory for all students in 3 programs of CFEB and Food Engineering Practice for Program FST. In Build 8, Room 108, there is a Food Innovation Workshop for students’ food preparation activities in extra-curriculum hours. The workshop includes bakery equipment, culinary cookware, microwave oven and extruders.

Sensory evaluation room

Mini-UHT and aseptic packer

Cheese equipment

Cheese equipment

Texture analyzer

Faringraph

Wireless thermal recorder
 
Differential scanning calorimeter

Contact angle tester

Particle sizer

Viscosity meter