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.
This position is an academic (9-month), split appointed position with 70% research and 30% teaching appointments; position is a tenure track faculty line with expertise in the chemical, biological and engineering development of in vitro digestion models to understand the digestive fate of foods and food structures that promote health. This position is joint appointed between LSU, LSU AgCenter, and Pennington Biomedical Research Center as the Gordon D. Cain Chair of Agriculture in the School of Nutrition and Food Sciences.
Full description and application information: 032813-Full Professor
Assistant/Associate/Full Professor of Food Science; Tenure-track position (12 month), 70% Extension in the Louisiana Sea Grant Marine Extension Program (MEP), 25% Research in the Louisiana Agricultural Experiment Station, and 5% Teaching in the LSU College of Agriculture.
Full description and application information: 006042-Assistan/Associate/Full Professor
NFS Training & Certification:
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.
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. The latest Bites concern food-safty issues for home canning of salsa (Epidosde 19) and of summer squash (Episode 20). The files are on our Food-Safety page
Have a listen, and check back often for updates.
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.