Facilities
Experimental Foods Laboratory
1100 S. Anthony Hall
The Experimental Foods Laboratory is a 1,629-square-foot facility designed to meet teaching, research and outreach needs. Courses currently taught in the facility include Experimental Approaches to Food, The Art and Science of Food Preparation and Food Product Development. In addition to serving as an active teaching laboratory, this space is used for product testing, professional and consumer workshops, and food service/retail recipe development and testing. Ten kitchen units are included in this laboratory. Each
unit is composed of a stainless steel sink with 
counter tops, a stove and appropriate kitchen utensils. Two of the units have 36-inch Viking Professional gas ranges with convection ovens. The other eight units contain either gas or electric conventional stoves. There are five microwave ovens, two refrigerators (one commercial) and a freezer.
Adjacent to the Experimental Foods Laboratory is a 898-square-foot Food Demonstration Room that serves as a dining facility for the lab courses, workshops and focused food training conferences scheduled by faculty. The space can accommodate up to 50 people at conference tables. This area is equipped with up-to-date audiovisual equipment for presentations.
Contact:
Gale Strasburg, Department Chairperson
Food Science and Human Nutrition
Michigan State University
204 G.M. Trout FSHN Building
East Lansing, MI 48824-1224
Phone: (517) 355-8474, Ext. 100
Fax: (517) 353-8963
E-mail: stragale@msu.edu
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