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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 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.
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News
The table and beyond - LSU AgCenter researchers studying use of crawfish as more than a meal.
Crawfish might make for more than just a good meal. Tail meat is the main reason farmers raise crawfish, but LSU AgCenter researcher, and School of Nutrition and Food Sciences Professor, Subramaniam Sathivel sees benefits in the entire crustacean.
He and other researchers are working on ways to add value to the Louisiana crawfish crop: potentially as minced meat; a source of chemicals for anti-aging products; and omega-3 oil for its potential health benefits or as a red food coloring.
Understanding the Food Safety Modernization Act (FSMA). The Food Safety Modernization Act (FSMA, pronounced fizz-ma) will affect farmers and consumers alike. From farm to plate, there are all manner of rules that will change the way raw food is handled. Dr. Achyut Adhikari, assistant professor at the LSU AgCenter's School of Nutrition and Food Sciences, told farmers at the Farm Bureau Federation convention there are seven primary areas they will be affected, as well as why consumers should pay attention. See what Dr. Adhikari has to say in this video interview.
The LSU AgCenter New Faculty Profile: Wenqing Xu Finds Fulfillment in Food Safety. With a three-way appointment at the AgCenter and College of Agriculture – Dr. Xu does extension work, conducts research, and teaches in the classroom. Her first priority when joining the AgCenter was to identify food safety needs in the state and work with agents and educators to create a food safety culture. Read more about Dr. Xu's passion for food-saftey issues and her reasearh interests that can help protect consumers in all walks of life from food-borne illness.
Congratulations to Dr. Marlene Janes, professor in the School of Nutrition and Food Sciences. She received the LSU Alumni Faculty Excellence Award.
