Login to myLSU Baton Rouge, Louisiana |

CHECK YOUR BROWSER: Site is optimized for use with IE9 or above, Firefox, Chrome, Safari and Opera.

For more information about our Undergraduate and Graduate Programs, contact:

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.


20 December2018

Healthy Holiday Hacks from The American Heart Association
Dr. Erin McKinley, Assistant Professor & Director of the Didactic Program in Dietetics, provides heart-healthy tips on a video segmnent for a local station. Great hacks for your holiday menu! Video link

12 December2018

LSU AgCenter, LSU College of Agriculture announce faculty, staff award winners
Congratulations to Dr. Witoon Prinyawiwatkul on his Doyle Chambers Award at last weeks Annual Conference. Dr. Witoon is a scientist in the School of Nutrition and Food Sciences. His primary areas of research are in seafood byproduct use and sensory services and consumer research. Prinyawiwatkul is involved with researching chitosan research, a byproduct of crustacean shells, that is being examined for its role in extending the shelf life of certain foods. He has helped develop sodium- reduced and low-sodium food products with a goal of reducing health issues related to sodium. Prinyawiwatkul has written 191 refereed publications, along with one book and five book chapters.

16 November 2018

Aiding Future Leaders of the Bioeconomy through Leadership Development.

Chelsea Tysus and Dr. Giovanna AitaDr. Giovanna M. Aita, an associate professor from the Audubon Sugar Institute, and Ms. Chelsea Tyus, a PhD candidate from the School of Nutrition and Food Sciences, represented Louisiana State University Agricultural Center at the Advanced Bioeconomy Leadership Conference (ABLC Global), a conference dedicated to the most important issues in the bioeconomy. They were among over 50 selected Student Delegates, Faculty Mentors, and Leadership Team members of the Consortium for Advanced Bioeconomy Leadership Education (CABLE) who attended the ABLC Global conference from November 6-9 in San Francisco, California.

8 October 2018

Dr. Kevin Mis SolvalDr. Kevin Mis Solval, former graduate student of Dr. Subramaniam Sathivel (Food Processing and Engineeering Lab), joined the Department of Food Science and Technology, University of Georgia as an Assistant Professor of Food Engineering. Dr. Mis Solval obtained both M.Sc. and Ph.D. degrees at Louisiana State University. Much of his Ph.D. study involved developing co-current and counter-current spray drying computational fluid dynamics (FD) simulations to predict the quality of fish oil microencapsulated with egg white hydrolysates powders.

NFS Training & Certification

2 - 4 April 2019

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.

14 - 16 May 2019

IHA Meat & Poultry HACCP Training
Registration will open soon

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.

See the Meat & Poultry HACCP Training page for more information.

Spring 2019
Reduced Oxygen Packaging HACCP

Louisiana Department of Health and Hospitals (DHH) in Title 51 of the Louisiana Administra-tive Code requires “food establishment or re-tail food store/market that packages food using a reduced oxygen packaging method shall have a Hazard Analysis Critical Control Point (HACCP) plan.” Reduced Oxygen Pack-aging (ROP) HACCP class covers seven princi-ples of HACCP, Sanitary Code ROP, and ROP HACCP plan examples. Participants will re-ceive certificate of participation issued by LSU AgCenter School of Nutrition and Food Sciences.

The School of Nutrition and Food Sciences offers a four hour ROP HACCP training designed to educate food establishment and retail food store/market managers, HACCP coordinators, quality assurance/control personnel, sanitation management, supervisors, operators on seven principles of HACCP and State of Louisiana regulations over ROP.

See the Reduced Oxygen Packaging HACCP page for more information about the training, and registration.

Go to: News Archives

revised: 20-Mar-2019 9:26