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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.

Our Mission

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.

Upcoming Events

26 May 2015
Sanitation Control Procedures for Fish and Fishery Products

REGISTRATION IS NOW OPEN...
This course is intended to assist the seafood industry in developing and implementing “Sanitation Control Procedures (SCP)” as mandated by the U.S. Food and Drug Administration (FDA). This regulation is commonly know as the “Seafood HACCP Regulation” which became effective December 18, 1997. Since this date, seafood processors have been required to ‘monitor’ sanitary control procedures used dur-ing processing in order to show their compli-ance with good sanitary conditions and practices.

The training is scheduled for 26 May 2015 in J. Norman Efferson Hall, on the LSU Campus.

See the Sanitation Control Procedures (SCP) page for more information

27 - 29 May 2015
Basic Seafood HACCP Training

REGISTRATION IS NOW OPEN...
Training in Hazard Analysis Critical Control Point (HACCP) is mandated for the seafood processors by the U.S. Food and Drug Administration (FDA). Basic HACCP courses teach the principles of HACCP and empower processors to develop HACCP plans specific for each seafood product they handle or produce.

The School of Nutrition and Food Sciences offers a two and a half day basic Seafood HACCP training designed to educate seafood processors, packers, wholesales, importers, harvesters and warehouses about seafood safety. Participants who complete the course receive a certificate issued by AFDO, that fulfills the FDA requirements for seafood HACCP training.

The training is scheduled for 27 - 29 May 2015 in J. Norman Efferson Hall, on the LSU Campus.

See the Basic Seafood HACCP Training page for more information.

9-11 June 2015
Meat and Poultry HACCP Training

REGISTRATION IS NOW OPEN...
This course covers the fundamentals of HACCP (Hazard Analysis Critical Control Point) and the application in meat and poultry processing operations. It provides the participant with hands-on experience in developing a HACCP plan. This course is certified by the International HACCP Alliance and meets USDA requirements for HACCP training. Participants that attend the standard three-day course will receive a "Certificate of HACCP Course Completion from the International HACCP Alliance and will meet USDA requirements.

The training is scheduled for 9-11 June 2015 in J. Norman Efferson Hall, on the LSU Campus.

See the Meat and Poultry HACCP Training page for more information

20-23 July 2015
2015 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 20-23 July 2015 in J. Norman Efferson Hall, on the LSU Campus.

See the Better Process Control School page for more information


News

21 April 2015

Matthew Landry Receives 2015 LSU Student Employee of the Year Award. Matt will graduate in May 2015 with a Bachelor of Science degree in nutrition and food sciences. This is quite an honor. Congratulations to Matt!

3 April 2015

Damir Torrico, a Ph.D. student working with Dr. Witoon Prinyawiwatkul, has been selected as the recipient of the LSU Alumni Association International Student Scholarship for 2015. This is a newly established scholarship and Damir is the first recipient!

This scholarship was established to recognize the achievements of outstanding international students in the areas of academics, engagement, leadership, and diversity. Good job Damir, you are very deserving!

1 April 2015

LSU AgCenter Food Incubator in the spotlight in 225 Magazine. Approaching second anniversary, facility sees plenty of successes.

30 March 2015

The Packer's special issue on Food safety/Traceability highlights produce food safety efforts of Dr. Achyut Adhikari. The Packer is the produce industry’s online marketplace and is the fresh fruit and vegetable industry's leading source for news, information and analysis. The article is available HERE.

20 March 2015

IFT has a chat with Naim Montazeri, PhD candidate in Food Science, specializing in Aquatic Foods. Naim's major professor is Dr. Marlene Janes. He will defend his dissertation shortly, and graduate in May. The interview is posted HERE.

Go to: News Archives

revised: 27-Apr-2015 15:00