Lucina E. Lampila, Ph.D., R.D.
email:llampila@agcenter.lsu.edu
phone: 225-578-5190

EDUCATION:
Ph.D., University of Nebraska, Lincoln, NE. May 1982. Major, Food Science and Technology/Food Microbiology. Dissertation entitled, “Production of Beta-carotene by Blakeslea trispora”. Major Professor, Dr. Lloyd B. Bullerman.

M.S., University of Nebraska, Lincoln, NE. July, 1977. Major, Food and Nutrition. Thesis entitled, “ The Effect of Cellulose, Hemicellulose and Pectin on Dietary Fat Utilization in the Human Adult”. Major Professor, Dr. Constance Kies.

B.S., State University College at Oneonta, Oneonta, NY. May, 1976. Major, Home Economics/Dietetics.

CURRENT RESEARCH INTERESTS
Current research interests are in the areas of value added seafood processing, physico-chemical changes to muscle during processing operations and seafood safety.


EXTENSION
Extension interests have a focus toward seafood processing, quality and safety. Past academic experience includes tuna processing, mechanical peeling of shrimp, crab processing (Dungeness and blue) surimi production from underutilized species, smoked fish, ultrastructure of fresh, frozen and heated seafood muscle (including tuna, rockfish and abalone). Industry experience includes shrimp, scallops, lobster, numerous species of finfish and the use of ingredients to produce value added products.

PROFESSIONAL MEMBERSHIPS
Institute of Food Technologists, Professional Member
International Association for Food Protection
Journal of Muscle Foods, Editorial Board
Pacific Fisheries Technologists, Executive Committee
Registered Dietitian, American Dietetic Association