Associate Professor
karyana@agcenter.lsu.edu

Functional dairy foods; non thermal processing of fluid foods; influence of pulsed electric fields on the probiotic bacterial characteristics

Professor

Food safety, regulatory compliance, thermal processes, energy efficiency and development of HACCP teaching and assistance programs.

Professor and Head
jfinley@agcenter.lsu.edu

Development of low calorie lipids and carbohydrates; natural antioxidants and ingredients that reduce cardiovascular inflammation

Associate Professor
bge@lsu.edu

Detection assays for foodborne pathogens; survival of Campylobacter in foods; development of antibiotic resistance

Emeritus Professor
sgodber@agcenter.lsu.edu

Sensory and nutritional effects of oxidation during food processing; antioxidant compounds in rice bran such as the tocols, gamma oryzanol and rice wax

Associate Professor
mjanes@agcenter.lsu.edu

Control/elimination of Listeria monoyctogenes, E. coli O157:H7, Shigella,Salmonella,Campylobacter, Vibrio and Bacillus cereus in foods

Professor, Undergraduate Coordinator
jking@agcenter.lsu.edu

Ingredient development-especially resistant starch; ozone processing to remove unwanted chemicals; oxidation products in processed and stored foods

Associate Professor
llampila@agcenter.lsu.edu

Value-added seafood processing, physico-chemical changes to muscle during processing operations, seafood safety.

Professor
jlosso@agcenter.lsu.edu

Recovery of bioactive compounds for food and biomedical applications, identification/development of dietary anti-angiogenic functional foods/nutraceuticals

Professor, Graduate Coordinator
kmcmillin@agcenter.lsu.edu

Meat processing, packaging, food safety, goat meat; functional ingredients

Professor
wprinya@lsu.edu

Seafood/aquacultural byproducts/wastes; consumer-oriented product optimization and acceptance; statistical methods/ analyses in sensory research

Associate Professor
ssathivel@agcenter.lsu.edu

Bioavailability of the micro or nano-encapsulated omega-3 fatty acids & bioactive compounds. Biodegradable matrix and colloidal system from seafood and agricultural byproducts. Non-thermal and thermal food processing technologies to prevent/reduce microbial loads in foods and improve food quality.

Emeritus Professor
pwwilson@lsu.edu

Food fermentations; changes in plant carbohydrates during processing; optimum equipment/process design; energy utilization in food processing plants

Associate Professor
zxu@agcenter.lsu.edu

Characterization of health promoting (bioactive) compounds in agricultural products; stability and utilization of bioactive compounds during post-harvest treatment, storage, and food processing