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.
NFS Training & Certification:
Reduced Oxygen Packaging HACCP - Registration is now OPEN
Louisiana Department of Health and Hospitals (DHH) in Title 51 of the Louisiana Administra-tive Code requires “food establishment or retail food store/market that packages food using a reduced oxygen packaging method shall have a Hazard Analysis Critical Control Point (HACCP) plan.” Reduced Oxygen Packaging (ROP) HACCP class covers seven principles of HACCP, Sanitary Code ROP, and ROP HACCP plan examples. Participants will receive certificate of participation issued by LSU AgCenter School of Nutrition and Food Sciences.
For more information, and a link to registration, go the Reduced Oxygen Packaging HACCP training page.
AFDO Sanitation Control Procedures (SCP) For Fish and Fishery Products
Registration is now open for the the Sanitation Control Procedures (SCP)For Fish and Fishery Products. This course is to assist the seafood industry in developing and implementing “Sanitation Control Procedures” as mandated by the U. S. Food and Drug Administration (FDA). Course participants will learn how to draft SSOP's and build monitoring programs for FDA's 8 key sanitary conditions. Participants that attend the standard one-day course will receive a "Certificate of SCP Course Completion” from AFDO
For more information, and a link to the registration, go the AFDO Sanitation Control Procedures (SCP) For Fish and Fishery Products page
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 Admin-istration (FDA). Basic HACCP courses teach the principles of HACCP and empower processors to develop HACCP plans specific for each sea-food 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.
See the Basic Seafood HACCP Training page for more information
Meat & 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 slaughter and processing operations. It provides the participant with hands-on experience in developing a HACCP plan, which is required for US Department of Agriculture (USDA) inspection of meat and poultry products. This course meets USDA requirements for HACCP training. Participants will receive an International HACCP Alliance certificate upon successful completion of the course.
The School of Nutrition and Food Sciences offers a three day Meat and Poultry HACCP training designed to educate plant managers, HACCP coordinators, quality assurance/control personnel, sanitation management, line supervisors, line operators employed by meat and poultry processing plants, and any other professionals looking to increase their knowledge of HACCP.
See the Meat & Poultry HACCP Training page for more information.
Congratulations to Dr. Georgianna Tuuri, an associate professor in School of Nutrition and Food Sciences. She was awarded the Ann Armstrong Peltier Professorship in Dietetics at the 2016 College of Agriculture Alumni Associate Annual Awards Ceremony on 8 April 2016. Congratulations, Dr. Turri! Details about the Alumini Association awards, and recipeints can be found on our News page.
Recently, Subramaniam Sathivel, Professor of Food Engineering was invited to collaborate on a project “Developing a Delivery System for Delivering Extracted Astaxanthin from Shrimp Processing Byproducts” at the Department of Fishery Products, Faculty of Fisheries, Kasetsart University (UK), Thailand. As a result, a part of the project will be conducted at the LSU AgCenter’s Food Processing Pilot Plant (part of the Food Processing and Engineering Lab)at the School of Nutrition and Food Sciences.
Dr. Sathivel also took this opportunity to visit Thailand Institute of Scientific and Technological Research (TISTR) and Rajamangala University of Technology Thanyaburi (RMUTT), Pathum Thani, Thailand. For more information about collaboration, and the visit to other academic and research units in Thailand, visit our NFS News Page.
Two new episodes of Food Safety Bites are posted. Episode 14, by Dr. Wennie Xu and Dr. Marlene Janes is concerned with raw oysters. Episode 15, by Dr. Xu, discusses safety issues with raw milk. Give them a listen. Other presentation of this weekly poscast series are also available.
Dr. Achyut Adhikari talks about the importance of Food Safety Research, and the Food Safety Modernization Act (FSMA) in the Fall 2015 edition of the Louisiana Agriculture Magazine. Read the article on our Research Highlights page: On-farm food safety research helps Louisiana growers comply with new law
In a series of food-safety audio clips: "Food Safety Bites" by Dr. Wennie Xu, the newest installment is posted. These two-to-three minute segments focus on various areas of food-safety. The latest Bite concerns power outages caused by natural hazards, such as the snowstorm on the east coast of the US in January 2016 which can cause food safety problems. The elapsed time from the outage, and internal food temperature are critical considerations. The file is on our Food-Safety page
Have a listen, and check back often for updates.
Smart Bodies program gets featured in Advocate - The Smart Bodies Program, coordinated by nutritionist Denise Holston-West, was featured in the Baton Rouge Advocate on Dec. 30. "About 300 Jackson Elementary students were “digested” through the human body on Dec. 14, when they toured the Louisiana Body Walk, a 35-by-45-foot traveling exhibit replicating parts of the human body that visits elementary schools statewide," according to the article. Leanna Cupit, an extension agent in East Feliciana Parish, was the source. Read the story.
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 include: Episode 4: the dangers of cheese made with raw milk in illegal/home production; Epidsode 5: the 1993 E. coli outbreak due to undercooked hamburger; and Epidsode 6: the question of mold in home-canned products. The files are on our Food-Safety page
Have a listen, and check back often for updates.