Dr. Evelyn Watts
Assistant Professor
201C Animal and Food Sciences Laboratories
phone: 225-578-6304
email: egwatts@agcenter.lsu.edu
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EDUCATION
- Doctorate 2011-2016 Food Science, Louisiana State University
- Master’s 2009-2011 Food Safety, University of San Carlos in Guatemala
- Veterinary Medicine 1995-2001 University of San Carlos in Guatemala
Evelyn Watts, Assistant Professor/Seafood Extension Specialist for Louisiana State University Agricultural Center and Louisiana Sea Grant, works with seafood processors assisting in regulatory compliance, as well as providing guidance on handling, processing, packaging, and storage technologies. Through her research and outreach work, she collaborates with federal, state and local agencies and has developed public/private partnerships.
Active member of the Guatemalan Veterinary Medicine Professional Society, LSU Food Science Club, IAFP, IFT, Gamma Sigma Delta Honor Society, Louisiana Marine Extension Project, Phi Tau Sigma Honor Society, AFDO, AFDOSS, and Epsilon Sigma Phi. Member of the Chain of Custody Technical Advisory Committee for the Audubon Gulf United for Lasting Fisheries (GULF) Responsible Fisheries Management Certification program, vise-chair of Gamma Sigma Delta LSU AgCenter Chapter, chair of Phi Tau Sigma LSU Chapter, board member of the Atlantic and Gulf Seafood Technology Conference, and member of the Seafood HACCP Alliance steering committee.
Evelyn has over a decade of experience working with the food industry and academia, where most of her work has been in the areas of regulatory compliance and food safety. Evelyn has extensive experience teaching Sanitation control procedures of fish and fishery products, Basic seafood HACCP, IHA HACCP, Better Process Control School, and FSPCA Preventive Controls for Human Foods courses. In addition to her experience, she has ten food safety certifications.
Recipient of LSU AgCenter 2017 Denver T. and Ferne Loupe Extension Team Award
In the News
Evelyn Watts: Keeping Louisiana's seafood safe
(3/26/2021) Evelyn Watts gets to combine three of her favorite things in her job: people, seafood and traveling.
As a seafood extension specialist with the LSU AgCenter and Louisiana Sea Grant, Watts spends a lot of time meeting people who work in the industry and teaching them the best ways to process safe, high-quality seafood products.
“I help the industry understand regulations so they know how that applies to their facilities and to their processes,” she said.
She also conducts research on seafood topics. One project has involved studying how different methods of processing crawfish affect the amount of fat in tail meat. Processing has evolved significantly in the past 30 years, she said.
It once was common for crawfish to be boiled, peeled while still hot and then sold fresh in grocery stores. Now, it’s typical for crawfish to be steamed, chilled, peeled, packaged and frozen before it’s shipped to stores. Watts’ studies have found that the modern method helps preserve more fat — and flavor.
Watts said she has enjoyed developing relationships with regulatory agencies, university colleagues and those who work in the seafood industry. Many crawfish peelers and crab pickers in Louisiana speak Spanish, which is Watts’ native language.
“Whenever I walk in a processing floor, it is really nice the way that I can actually interact directly with them,” she said. “I talk with them. They are willing to help and listen to things I have to say.”
Watts never thought she would have a career in food science and food safety. She grew up wanting to have her own pet clinic and studied veterinary medicine at the University of San Carlos in Guatemala. She was required to take microbiology and food safety classes — and she ended up falling in love with that subject area.
She went on to earn a master’s degree in food safety from the University of San Carlos followed by a doctorate from LSU in food science.
She enjoys putting her skills to use while getting to explore Louisiana.
“I’m not native to Louisiana, but Louisiana is my home, and through my work, I get to enjoy the best of Louisiana — that is their people and their food,” she said.
