The laboratory is designed to support research on sensory evaluation and its applications for food product development (concept, prototype and finished products development; including concept development for product launching and marketing), assessment of food quality, and shelf live evaluation of foods.

The laboratory is jointly managed by Department of Food Science and Technology, Faculty of Agricultural Technology, and SEAFAST Center, Bogor Agricultural University. The laboratory is designed for animal (mice and rats) study for evaluation of biological properties and values of food stuffs and its nutrient as well as on-nutrient compounds (such as bioactive compounds). Biological evaluation of functional foods may be done in this laboratory

The laboratory is dedicated to support research in lactic, acetic and other bacterial fermentation for food development. Projects on developing milk, fruit juice, soy-based probiotic food have been conducted using indigenous lactic acid bacteria isolated from traditional food and human. Project on going is assessment of functional properties of indigenous lactic acid bacteria.

The laboratory is designed to support microbiological analyses of food, including analyses for aerobic/anaerobic count, coliform, E. coli, Salmonella, Staphylococcus aureus, lactic acid bacteria and other bacteria, yeast and molds.