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.
Acidified Foods Schools
Registration is now open for the the Acidified Foods School (AFS). AFS certifies supervisors of acidification, and container closure evaluation programs, for acidified foods. According to the FDA/USDA guidelines, each processor of acidified foods must operate with a certified supervisor on hand at all times during processing. For more information, and a link to registration, go to the Acidified Foods Schools page.
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.
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!!
Governor Jindal, LSU administrators open new AgCenter animal, food sciences laboratories
The new home of LSU AgCenter food, animal and veterinary science faculty and students officially opened on 6 August 2014. The state-of-the-art, $14 million Animal and Food Sciences Laboratories Building is a centralized research and teaching facility that provides the space and technologies needed to advance these disciplines.
Podcast to Journal Article Featured Online
Published in the International Journal of Food Science & Technology: "Proximate and fatty acid compositions and sensory acceptability of Hispanic consumers towards rib-eye steaks from forage-finished steers." The authors are: Damir D. Torrico (NFS), Wannita Jirangrat (NFS), Guillermo Scaglia (Iberia Res. Stn.), Fatemeh Malekian (NFS), Marlene E. Janes (NFS), Kenneth W. McMillin (NFS), and Witoon Prinyawiwatkul (NFS). Congratualtions on a great job!
AgCenter to host meetings on food safety regulations
The LSU AgCenter will hold five meetings in November and December to inform agricultural producers about proposed Food Safety Modernization Act (FSMA) rules.The meetings will be conducted by AgCenter extension food safety specialist Achyut Adhikari (NFS), pecan specialist Charlie Graham (Pecan Reserach/Ext Station) and horticulture specialist Kiki Fontenot (SPESS). The schedule for the meetings is included in the link above.
Youngsters learn the sweet side of science at Super Science Saturday
Sodium alginate in LSU purple and gold attracted youngsters to the LSU Food Science Club’s booth at Super Science Saturday on Saturday, Oct. 11, at the LSU Pete Maravich Assembly Center.
LSU food science student in exchange with Honduran university
With roots in Central America and a good grasp of the Spanish language, Food Science student Maria Moore felt comfortable being one of the first students from LSU to do an exchange with Zamorano Pan-American Agricultural School in Tegucigalpa, Honduras.
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 received its award and presented its 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!!!
LSU College of Agriculture, AgCenter award 13 undergrad research grants
Thirteen LSU students were awarded undergraduate research grants with funding from the LSU College of Agriculture and the LSU AgCenter. Five of the research grants went to students in the School of Nutrition and Food Sciences: Molly Bourg (Junior), Amanda Daniel (Senior), Matthew Landry (Senior), Carly Thaxton (Junior), and Brittany Zawodniak (Junior).
Executive Associate Dean Michael Burnett said these grants allow students to get experience in their field of interest outside of the classroom and contribute to research in that area. To receive a grant, students must be supervised by a College of Agriculture faculty member. Read all about who these students are working with, and what is involved in each project. Congratulations!
AgCenter scientists search for lower-sodium foods
Dr. Witoon Prinyawiwatkul is leading a team of AgCenter researchers who are evaluating how people respond to sensory differences to assess the effectiveness of changing sodium content in processed foods. They’re studying how different approaches to modifying the salt content in foods can improve the healthfulness of the food while reducing the amount of sodium.
Grant money helps increase production at AgCenter Food Incubator
The pace is picking up for the LSU AgCenter Food Incubator and production is taking off faster than ever. The Food Incubator program received a $25,000 grant from the Louisiana Economic Development Business Incubation Support Program. The money will supply equipment to assist tenants with faster processing. The Food Incubator is a resource not only for emerging food businesses, but for students interested in the food industry. The article provides all of the details.