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.
School of Nutrition and Food Sciences Students win First Place in the DuPont 2014
The Nutrition and Food Sciences team of Jose Estrada (team leader), Kenneth Carabante, Samantha Stein and Namrata Karki won the $10,000 first place prize in the 2014 DuPont Knowledge Award competition. Dr. Jack Losso served as the team advisor. The competition included more than 33 U.S. Food Science programs. The team will receive an award and present their product at the Prepared Food's New Products Conference from 14-17 September in Florida. The winning product is called Medittage and it is a crumbled type cottage cheese made from fat-free milk with a Mediterranean style dressing. The team used 3 DuPont ingredients in the formulation: 1)Dairy culture 2)Antioxidant 3)Natural antimicrobial. Details about the process and the 2014 DuPont Knowledge Award are available in a PDF download.
This is a terrific honor. Congratulations to these students and the faculty involved!!!
Nutrition and Dance; Unlikely Partners
Nutrition and Food Sciences Instructor Michelle Ball has been able to blend her two loves, dance and nutrition. This program was recently highlighted in the Plaquemine Post South.
Solar dryer helps Ghana farmers maintain steady food supply
A solar dryer designed by LSU AgCenter food engineer Subramaniam Sathivel is helping farmers in Ghana, Africa preserve crops so they can maintain a steadier food supply.
Sathivel visited the West African country in April to discuss the dryer concept with scientists from the Biotechnology and Nuclear Agriculture Research Institute and local farmers. He also met with former Ghana president, John Kofi Agyekum Kufuor. The project stems from the work of U.S. Department of Agriculture Borlaug fellow Mavis Owureka-Asare, who studied different methods for drying tomatoes under Sathivel in 2012.
The dryer gives farmers a cost-effective way to preserve seasonal produce like tomatoes, maize and rice for year-round consumption.
Watch a youTube video about the project.
Dr. King named to the SEC Academic Leadership Development Program
Dr. Joan King was recently named to the Southeastern Conference Academic Leadership Development Program. This is a professional development program that “seeks to identify, prepare and advance academic leaders for roles within SEC institutions and beyond. It has two components, a university-level development program designed by each institution for its own participants (i.e., fellows), and two, three-day, SEC-wide workshops held on specified campuses for all program participants.” Congratulations to Dr. King!
Wisdom Wardy, PhD candidate of Dr. Witoon Prinyawiwatkul, has been awareded a 2014-2015 Dissertation Year Fellowship and two other scholarships
Some foods found to fight off fat with resistant starches
LSU AgCenter Associate Professor of Nutrition and Food Sciences Michael Keenan’s research demonstrates resistant starch found in peas, beans, lentils, some plant starches and whole grains could help lower body fat.
Go to: News Archives
Better Process Control School
The Better Process Control School certifies supervisors of thermal processing systems, acidification, and container closure evaluation programs for low-acid and acidified foods in closed containers. Each processor of low-acid or acidified foods must operate with a certified supervisor on hand at all times during processing. This school satisfies the training requirements specified in both the FDA and USDA regulations. Participants successfully completing the four-day course are awarded a certificate of completion and are registered with the FDA as qualified food canning supervisors.
Registration is now open. See the 2014 BPCS page for more information and registration form.Contact:
Phone: (225) 578-6304
Fax: (225) 578-5300
October 21-22, 2014
The School of Nutrition & Food Sciences in Partnership with Louisiana Economic Development presents Food Safety Conference: Food Safety – It’s Everyone’s Responsibility!
The conference will focus on the Food Safety Modernization Act (FSMA) and the implications for processors, retailers including farmers markets and consumers. There will also be sessions on the new proposed nutrition labels and other potential changes in regulations. Participants will be able to select from concurrent breakout sessions to meet their specific needs.
Who should attend? Where will the conference take place? -- These details are being made available on the School of Nutrition and Food Science Conference page. More details well be added as they are available.