Food Services are carried out by tendering procedures from third parties in a student and staff dining halls with a capacity of 500 people. Menus are prepared on a monthly basis by a menu commission in the Department of Health, Sport and Culture and a nutritionist. They pay special attention to the fact that meals are between 1200-1800 calories.
Meals are made under hygenic conditions, and are provided to all the students and staff for quite low prices.
Food Service is provided daily for 1500 students, officers and academic staff.