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.
Good Agricultural Practices & Good Handling Practices Workshops (GAPS)
Fresh produce food safety has emerged as a critical agricultural issue and often presents a significant financial threat to specialty crop producers. The adoption of on-farm food safety practices will assist producers in managing risk and regulatory changes. The LSU AgCenter is proud to co-sponsor a series of free Good Agricultural Practices (GAPs) and Good Handling Practices (GHPs) workshops to assist growers with implementing and adopting GAPs.
Why Should You Attend? These workshops will help fresh produce growers understand food safety risks on the farm and to develop an on-farm food safety plan. Topics will include water quality and management, manure management, harvesting and storage, worker health and hygiene and recordkeeping systems. Workshop attendees will receive a certificate of attendance of GAPs/GHPs workshop.
Workshop locaqtions, Agenda details, and Registration information are available on the brochure download (PDF). Workshops are free, but seating is limited; registration is required. See the brochure for contact information.
2015 Better Process Control School (BPCS)
SAVE THE DATE: 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 13-16 July 2015 in J. Norman Efferson Hall, on the LSU Campus. Information about the BPCS is available for download. Registration information will be available during the Spring Semester.
Fresh produce workshop set Feb. 12. See the contact information under "EVENTS", above.
AgCenter to host four fresh produce safety workshops in February. See the contact information under "EVENTS", above.
The December issue of Prepared Foods (pages 17 and 76) highlighted the group from NFS that recently won the Dupont Award. The team included: Jose Estrada (leader), Namrata Karki, Kennet Carabante, Samantha Stein and Dr. Jack Losso (faculty advisor). PDF versions of these pages are available for download -- page 17 (presentation of the award check), and page 76 (competition honorees). Congratulations to all!
Ms. Judy Myhand was recently selected as a recipient of a 2014 Happy Award! This award was established by the LSU Center for Community Engagement, Learning and Leadership (CCELL) to recognize faculty, staff, students and community partners who demonstrate dedicated excellence in service-learning practices. The “Happy” was initiated to commemorate former CCELL director Jan Shoemaker’s ten years of distinguished service, commitment to education, and service for the common good. CCELL presents ten Happy Awards each year, one for each year of Jan’s service as CCELL director. Congratulations to Judy Myhand!!! Excellent work!!