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.
Four East Baton Rouge shops get a Healthy Corner Store makeover
Check out the article on the Healthy Corner Store program and the School’s involvement. Be sure to scroll to the bottom of the article to see pictures of Judy Myhand and two NFS students. Nice outreach work!
AgCenter launches billboard campaign urging healthy lifestyle
BATON ROUGE, La. – The path to a healthier lifestyle sometimes begins with small steps. But for low-income people whose budgets and food options are often limited, taking those first steps can be difficult. To help them get started, the LSU AgCenter has launched a marketing campaign to stimulate awareness and conversation about food and fitness.
Meet LSU Food Incubator Scientist, Luis Espinoza
An interesting article in 225 Magazine on Nutrition and Food Science alum and LSU AgCenter Food Scientist.
Congratulations to Dr. Sathivel’s graduate student Alexander Chouljenko, for earning first place in the graduate student paper competition of the Refrigerated and Frozen Foods Division at the 2014 Institute of Food Technologists annual meeting recently held in New Orleans. The honor, which included a monetary award ($1000) was for Alexander's paper presentation entitled "Combined Cryogenic Freezing and Freeze Drying Techniques to Produce a Nano-Encapsulated Fish Oil". Good job Alex!
Congratulations to NFS graduate students Namrata Karki, Wisdom Wardy, and Arranee Chotiko on being 2014-15 recipients of a Feeding Tomorrow Scholarship. Feeding Tomorrow provides scholarship funding to graduate students that demonstrate exceptional scholastic achievements, leadership experience, and a devotion to the food science and technology profession. This is a very high honor! Good job.
USDA Fact Sheet for the Division of Family and Consumer Sciences (NIFA) is now available.
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!!!
Go to: News Archives
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!