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Facebook!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 mission of the SNFS is to prepare future professionals and support the community through discovery, didactic and experiential teaching and learning, and the development of services and products that improve the health and wellbeing of individuals, families, and communities in a complex and changing society, and to assist local, national and global food industries.
News
Congratulations Graduates!
Summer 2019
Left to right are: Dr. Tuuri, Dr. Kwandernica Rhea (student of Dr. Tuuri), Dr. Chelsea Tyus (student of Dr. King), Dr. King, Dr. Bennet Dzandu (student of Dr. Sathivel), Dr. Sathivel, Dr. Witoon, Dr. Jose Alonso Marenco (student of Dr. Witoon), Dr. Janes, Dr. Jose Brandao Delgado (student of Dr. Janes) and Dr. Katherine Rubio Zapata (student of Dr. Janes).
Left to right: Dr. Chelsea Tyus Ph.D. (student of Dr. King) and Gabriella Paz (M.S. student of Dr. King), and Dr. King.
NFS Student Attends First Bioeconomy Conference of New Year
928 attendees from 34 countries and 42 states descended on Des Moines, Iowa in early July for BIO World Congress 2019. This unique conference, focusing on the greater bioeconomy, presented the perfect venue for the first meeting of Cohort 3 of the Consortium for Advanced Bioeconomy Leadership Education (CABLE).
Now in its third year, CABLE is a nationwide organization of 20 universities focused on training students to pursue leadership positions in bioeconomy-related careers. The Ohio State University leads the program and oversees a $2.8 million grant from the United States Department of Agriculture, National Institute of Food and Agriculture (USDA-NIFA).
Representing Louisiana State University in CABLE this year is Student Delegate, Millicent Yeboah-Awudzi, a PhD candidate from the School of Nutrition and Food Sciences and student of Dr. Jack Losso, and Faculty Mentor Dr. Giovanna M. Aita, professor at the Audubon Sugar Institute. They were among over 50 Student Delegates, Faculty Mentors, and Leadership Team members who attended the bioeconomy conference in Des Moines.
CABLE was created to develop bioeconomy industry leaders who will be ready to step into bioeconomy-related careers. Those future careers include chemists, engineers, scientists. Program Director Dennis Hall notes “The advanced bioeconomy is critical to a more sustainable future for society, but it’s largely invisible to all but few college students. The ultimate goal is to equip more students with the knowledge and leadership skills necessary for successful biobased enterprises.”
In the coming months, students will work with their peers from universities all over the country to assess and make recommendations for key bioeconomy-related issues. Delegates have been sorted into Working Groups centered around green transportation, bioeconomy policy, biofuels, and the Billion Ton Study, an assessment of biomass in the United States.
As CABLE Student Delegates progress throughout the year, they will continue to have close interaction with and receive support from bioeconomy professionals. CABLE is intent on fostering leadership development within students and aiding them in achieving their career goals.For more information about CABLE, please visit u.osu.edu/cable
Distinguished Faculty Award
Congratulations to Dr. Kai Aryana, the recipient of the 2019 LSU Distinguished Faculty Award. This award recognizes faculty members who have a sustained record of excellence in teaching, research, service, or any combination of the three. Good job Kai!
Former Food Science Department Head, John Finley, Named the 2019 Sterling B. Hendricks Memorial Lecturer
Former Department of Food Sciences Director, John Finley, was recently selected by the U.S. Department of Agriculture (USDA) Agricultural Research Service (ARS) as the 2019 Sterling B. Hendricks Memorial Lecturer. This award recognizes scientists who have made outstanding contributions to the chemical science of agriculture. The lecture is co-sponsored by ARS and the American Chemical Society’s divisions of Agrochemicals and Agricultural & Food Chemistry and will be presented on August 27, 2019, in San Diego, California, at the American Chemical Society (ACS) fall national meeting. The award includes an honorarium of $2,000, a medallion and plaque, and expenses to attend the meeting and present the lecture.
ARS established the Hendricks Lecture in 1981 to honor the memory of Sterling B. Hendricks (1902–1981). Dr. Hendricks contributed to many diverse scientific disciplines, including plant physiology, soil science, mineralogy, agronomy, geology, and chemistry, and is most notably remembered for discovering phytochrome.
The lecture is an open forum for a presentation on a policy, issue, or scientific trend of the lecturer’s choice. Recent lecturers have included James N. Seiber (2018), John A. Pickett (2017), May R. Berenbaum (2016), James H. Tumlinson (2015), and Robert T. Fraley (2014).
Congratulations Dr. Finley!!
LSU Food Science club hosted 35 students from Oklahoma State University, Texas A&M University for the IFTSA (Institute of Food Technologists Student Association) South Central Area Meeting & College Bowl Competition. The two-day event consisted of an industry tour at Manda Fine Meats, campus scavenger hunt, a career development talk and networking events. LSU beat out the competition in the main event - the college quiz bowl. They will continue on to IFT19 in New Orleans in June.
NFS Training & Certification
IHA 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.
NOTE: Catfish processors: Please register for the Seafood HACCP class
See the Meat & Poultry HACCP Training page for more information.
Better Process Control School.
Registration is NOW OPEN.
The Better Process Control School certifies supervisors of thermal processing systems, acidification, and container closure evaluation programs for low-acid and acidified foods in closed containers. Each processor of low-acid or acidified foods must operate with a certified supervisor on hand at all times during processing. This school satisfies the training requirements specified in both the FDA and USDA regulations. Participants successfully completing the four-day course are awarded a certificate of completion and are registered with the FDA as qualified food canning supervisors.
For more information, and a link to registration, go the Better Process Control School (BPCS) training page.
FSPCA Preventive Controls for Human Food
Registration is NOW OPEN
The Food Safety Modernization Act (FSMA) Current Good Manufacturing Practice, Hazard Analysis, and Risk-based Preventive Controls for Human Food regulation (referred to as the Preventive Controls for Human Food regulation) is intended to ensure safe manufacturing/processing, packing and holding of food products for human consumption in the United States. The regulation requires that certain activities must be completed by a “preventive controls qualified individual” who has “successfully completed training in the development and application of risk-based preventive controls”. This course developed by the FSPCA is the “standardized curriculum” recognized by FDA; successfully completing this course is one way to meet the requirements for a “preventive controls qualified individual.”
Registration will open soon. For more information, and a link to registration, go the FSPCA Preventive Controls for Human Food page.
