The School of Nutrition and Food Sciences aims for excellence with comprehensive, integrated, and 21st century education, scholarship, and outreach. Food science professionals train students in the quality, processing, and safety of foods for the multibillion dollar food industry. Nutrition professionals provide training in nutrition science, community nutrition, and clinical nutrition with a focus on improving health and well-being of all citizens and populations.
Scholarly and educational programs at the undergraduate and graduate level integrate the basic and applied sciences with outreach.
The School of Nutrition and Food Sciences fulfills the land grant mission through excellence in teaching, research, and outreach, improving the health and well-being of individuals, families, and communities in Louisiana and globally.
NFS Training & Certification:
Meat & Poultry HACCP Training - Registration is now closed.
This course covers the fundamentals of HACCP (Hazard Analysis Critical Control Point) and the application in meat and poultry slaughter and processing operations. It provides the participant with hands-on experience in developing a HACCP plan, which is required for US Department of Agriculture (USDA) inspection of meat and poultry products. This course meets USDA requirements for HACCP training. Participants will receive an International HACCP Alliance certificate upon successful completion of the course.
The School of Nutrition and Food Sciences offers a three day Meat and Poultry HACCP training designed to educate plant managers, HACCP coordinators, quality assurance/control personnel, sanitation management, line supervisors, line operators employed by meat and poultry processing plants, and any other professionals looking to increase their knowledge of HACCP.
See the Meat & Poultry HACCP Training page for more information.
2016 Better Process Control School (BPCS)
REGISTRATION IS NOW OPEN...
The four-day school is sponsored by the LSU AgCenter and the LSU School of Nutrition and Food Sciences in cooperation with GMA SEF and the U.S. Food and Drug Administration.
The BPCS is scheduled on 25 -28 July 2016 in J. Norman Efferson Hall, on the LSU Campus.
See the Better Process Control School page for more information
FSPCA Preventive Controls for Human Food
REGISTRATION IS NOW OPEN
The Food Safety Modernization Act (FSMA) Current Good Manufacturing Practice, Hazard Analysis, and Risk-based Preventive Controls for Human Food regulation (referred to as the Preventive Controls for Human Food regulation) is intended to ensure safe manufacturing/processing, packing and holding of food products for human consumption in the United States. The regulation requires that certain activities must be completed by a “preventive controls qualified individual” who has “successfully completed training in the development and application of risk-based preventive controls”. This course developed by the FSPCA is the “standardized curriculum” recognized by FDA; successfully completing this course is one way to meet the requirements for a “preventive controls qualified individual.”
Registration is now open. For more information, and a link to registration, go the FSPCA Preventive Controls for Human Food page.
AgCenter helps produce growers develop food safety plans
Produce growers from the Florida Parishes area got help from experts writing on-farm food safety plans, one of the most important steps toward preventing contamination, at a workshop held May 26 and 27. GAPs and GHPs are voluntary practices growers can implement to prevent contamination, said LSU AgCenter food safety specialist Achyut Adhikari. Though certification is not mandatory, many retailers only buy produce from certified growers, he said.
Nutrition, food sciences students take on health, food safety in internships
Alyse Bagley, a senior from New Orleans, helped develop an app to encourage people in New Orleans to eat healthier, and Jennifer Hartmann, a senior from Baton Rouge, was instrumental in designing a food safety plan for a large Baton Rouge-based company.
Congratulations to Dr. Subramaniam Sathivel, professor in the School of Nutrition and Food Sciences, who was one of only five LSU faculty members to receive the LSU Distinguished Faculty Awards. The LSU Distinguished Faculty Award recognizes faculty members with sustained records of excellence in teaching, research, service, and/or any combination of the three. The award was presented at the annual LSU Faculty Awards ceremony at the Lod Cook Alumni Center.
In a series of food-safety audio clips: "Food Safety Bites" by Dr. Wennie Xu, the newest installments are posted. These two-to-three minute segments focus on various areas of food-safety. In the latest Bites, Epidosde 16 concerns the multi-state out-break of Listeriosis that was associated with Blue Bell Ice Cream in 2015. Episode 17 shines a light on "Tradition or convenience versus Food Saftey - What we know we should do, versus what we actually do." The files are on our Food-Safety page
Have a listen, and check back often for updates.
Terese named outstanding Louisiana dietetic senior
Congratulations to Julia Terese, a senior studying nutrition and food sciences, who received the Irene Toliver Pyburn Merit Award from the Louisiana Academy of Nutrition and Dietetics. The award is given to an outstanding Louisiana college senior focused on dietetics. Congratulations, Julia!
Congratulations to Dr. Georgianna Tuuri, an associate professor in School of Nutrition and Food Sciences. She was awarded the Ann Armstrong Peltier Professorship in Dietetics at the 2016 College of Agriculture Alumni Associate Annual Awards Ceremony on 8 April 2016. Congratulations, Dr. Turri! Details about the Alumini Association awards, and recipeints can be found on our News page.
Recently, Subramaniam Sathivel, Professor of Food Engineering was invited to collaborate on a project “Developing a Delivery System for Delivering Extracted Astaxanthin from Shrimp Processing Byproducts” at the Department of Fishery Products, Faculty of Fisheries, Kasetsart University (UK), Thailand. As a result, a part of the project will be conducted at the LSU AgCenter’s Food Processing Pilot Plant (part of the Food Processing and Engineering Lab)at the School of Nutrition and Food Sciences.
Dr. Sathivel also took this opportunity to visit Thailand Institute of Scientific and Technological Research (TISTR) and Rajamangala University of Technology Thanyaburi (RMUTT), Pathum Thani, Thailand. For more information about collaboration, and the visit to other academic and research units in Thailand, visit our NFS News Page.
Two new episodes of Food Safety Bites are posted. Episode 14, by Dr. Wennie Xu and Dr. Marlene Janes is concerned with raw oysters. Episode 15, by Dr. Xu, discusses safety issues with raw milk. Give them a listen. Other presentation of this weekly poscast series are also available.
Dr. Achyut Adhikari talks about the importance of Food Safety Research, and the Food Safety Modernization Act (FSMA) in the Fall 2015 edition of the Louisiana Agriculture Magazine. Read the article on our Research Highlights page: On-farm food safety research helps Louisiana growers comply with new law
In a series of food-safety audio clips: "Food Safety Bites" by Dr. Wennie Xu, the newest installment is posted. These two-to-three minute segments focus on various areas of food-safety. The latest Bite concerns power outages caused by natural hazards, such as the snowstorm on the east coast of the US in January 2016 which can cause food safety problems. The elapsed time from the outage, and internal food temperature are critical considerations. The file is on our Food-Safety page
Have a listen, and check back often for updates.