Laboratory Design: CUNY School of Public Health Nutrition and Food Science Laboratories
Laboratory Design Newsletter
20 March 2017

The City University of New York School of Public Health’s Nutrition and Food Science Laboratories have been featured in Laboratory Design:

“The Nutrition and Food Science Laboratories consist of an Experimental Foods Lab and a Sensory Evaluation Lab. Cooper Robertson designed the Foods Lab to meet teaching, research and outreach needs, emphasizing experimental approaches to food. In addition to serving as an active teaching laboratory, this lab is used for student research and consumer workshops, and includes a dozen kitchen units composed of stainless steel sinks and counter tops, professional gas cooking ranges with convection ovens, as well as hand and dishwashing facilities. Current audiovisual equipment supports the digital content and associated processes in the lab.”

Bruce Davis, Cooper Robertson’s design partner for the lab project, finds the sensory lab to be perhaps the facility’s most interesting component. The testing area is temperature controlled and includes numerous individual booths with sliding pass-through doors from an adjacent food preparation room, resilient countertops, and touch screen computers. Two banks of individually controlled fluorescent lights (cool white, red or green luminaires) surround each booth, which mitigate color cues and thus testing bias during food product evaluation. Space adjacent to the test area is used for panel training, focus groups, and interviews.”

Read more at Laboratory Design.