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Evelyn Watts: Keeping Louisiana's seafood safe

Dr. Evelyn Watts(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.

Update: Seafood Extension Events & Research

In the December Seafood Extension Specialist Update is now available. The PDF is available for download. For additional information contact Dr. Evelyn (Gutierrez) Watts, and see the Seafood Quality Laboratory website.

AgCenter scientist exploring how diet, gut health affect COVID-19 severity

Dr. Jack Losso(02/26/21) BATON ROUGE, La. — An LSU AgCenter researcher wants to find out whether eating a plant-based diet and having a healthy gut can reduce the severity of a COVID-19 infection.

Jack Losso, a professor in the School of Nutrition and Food Sciences, has long been intrigued by the links between what people eat and how it affects their health. When he noticed that coronavirus infection and death rates are lower in areas where people tend to have more plant-based diets, he knew he wanted to study the correlation further.

“When you take populations that are relying on plants for a lot for their diet, the rate of infections and death is very low,” Losso said.

He pointed to the Blue Zones — places where many people live longer than usual — as an example. Despite having an older population, these zones have had comparatively fewer COVID fatalities than many other areas of the world, Losso said. The Blue Zones include Okinawa, Japan; Loma Linda, California; Nicoya, Costa Rica; Ikaria, Greece; and Sardinia, Italy.

Dr. Erin McKinley is the 2019-2020 ASA Club Advisor
of the Year

Dr. Erin McKinley image

30 December 2020: Congratulations! Dr. Erin McKinley serves as the Faculty Advisor of the Student Nutrition and Dietetics Association (SNDA). Dr. McKinley is a School of Nutrition and Food Sciences as an assistant professor and the Director of the Didactic Program in Dietetics.

For Healthy Communities, Knowledge Isn’t Enough

5 November 2020: Through the Healthy Communities initiative, led by Denise Holston, assistant professor in the LSU School of Nutrition and Food Sciences, LSU AgCenter extension agents are on the ground in every Louisiana parish inviting residents to decide for themselves how to best lower obesity rates where they live—because knowledge, Holston says, isn’t enough. See:For Healthy Communities...

Congratulations to Dr. Zhimin Xu for winning the 2020 Manfred Kroger Outstanding Reviewer Award

Dr. Zhimin Xu Congratulations to Professor Zhimin Xu of Louisiana State University, the winner of the 2020 Manfred Kroger Outstanding Reviewer Award for IFT's Scientific Journals. Some of the many accolades that can be said for Professor Xu's contributions are that he has reviewed 61 manuscripts over the past 15 years, which reflects agreeing to 98% of our reviewer requests

E. Allen Foegeding, Ph.D., Editor in Chief of the IFT Scientific Journals interviewed Dr. Xu about his experiences of being a reviewer. Dr. Xu shared the rewards of being a reviewer, his overall process, and what he would tell your researchers about reviewing. The article is available via the link below, plus a link to the PDF. Congratulations Dr. Xu!

Celebrating reviewers—The 2020 Manfred Kroger Outstanding Reviewer Award winner. Journal of Food Science, 85(6):1618

Celebrating reviewers—The 2020 Manfred Kroger Outstanding Reviewer Award winner. [PDF]

Louisiana Agricultudre Magazine Fall 2019 image

LA Agriculture Fall 2019 Features SNFS Research and Programs

The fall 2019 issue of Louisiana Agriculture focuses on the LSU AgCenter School of Nutrition and Food Sciences and the many ways in which faculty and staff through their research, extension and teaching programs are making our communities healthier, our food supply safer and contributing to economic development in Louisiana, capitalizing on the state’s unique expertise in food production. See below for links to the articles. If you would like to receive a print copy, or if you have any questions, or if you want to unsubscribe from this list, please contact the editor, Linda Benedict. The LSU AgCenter is here to serve you.

School of Nutrition and Food Sciences Transforms Lives. Gina E. Eubanks
The School of Nutrition and Food Sciences executes all facets of the land-grant university mission through its research, teaching and extension programs.
Helping Rural Louisiana Gain Access to Healthy Food. Denise Holston, Melissa Cater and Stephanie Broyles
People living in rural areas of Louisiana have higher rates of nutrition-related diseases than people living in more urban areas for many reasons.
Building Coalitions to Foster Healthy Louisiana Communities. Denise Holston, Melissa Cater and Gina E. Eubanks
Instead of the traditional model for teaching nutrition classes and working with families one-on-one, the new approach is to work with the entire community.
Can Crustacean Waste Be Used to Preserve Foods? Nancy Katherine Rubio, Marlene Janes, Zhimin Xu and Witoon Prinyawiwatkul
Scientists are studying the use of chitosan, a substance created from the shells of crustaceans, as a preservative as well as food supplement.
Spicing Up Louisiana with Hot Sauce. Evelyn Watts
LSU AgCenter researchers help Louisiana hot sauce producers make their products safer and more cost effectively.
Developing Food Products with More Fiber and Protein. Joan M. King, Christopher Ringuette and Gabriella Paz
Scientists are boosting the fiber and protein content in processed foods to make them more appealing to consumers.
Enhancing Probiotic Characteristics of Probiotic, Culture Bacteria. Tanuja Muramalla, Luis Vargas, Behannis Mena, Olga Cueva, Najim Najim and Kayanush Aryana
Food scientists continue to improve the probiotic qualities of foods to make them even healthier.
Functional Dairy Foods Offer Health Benefits. Emily Mouton, Olga Cueva, Marvin Moncada, Brad Trammell, Ingrid Osorio, Charles Boeneke and Kayanush Aryana
Food scientists continue to develop more functional dairy foods, which is good for the economy and people’s health.
Improving Processing Attributes of Culture and Probiotic Bacteria. Rachael Brown, Emilio Ernesto, Douglas Olson and Kayanush Aryana
LSU AgCenter researchers are studying how to increase the tolerance of beneficial bacteria to the high temperatures required to manufacture processed cheese.
Food Incubator, Sensory Services Lab Improve Business Potential. Ashley Gutierrez, Gaye Sandoz and Witoon Prinyawiwatkul
The LSU AgCenter Food Incubator and Sensory Services Lab provide valuable services for food entrepreneurs and the food industry.
Developing a Probiotics Delivery System for Improving Gut Health. Subramaniam Sathivel, Arranee Chotiko, Chen Liu, Emmanuel Kyereh, Bennett Dzandu and Mike Keenan
Scientists are working to make it easier to add probiotics, which have many health benefits, to processed food.
Insects As New Food Sources. Ryan Ardoin, Yupeng Gao, Cristhiam Gurdian and Witoon Prinyawiwatkul
One potential source for more protein in the diets of the worlds’ growing population is insects. LSU AgCenter researchers are looking at crickets.
Strategies on Salt Reduction in Foods. Ryan Ardoin, Jose Alonso, Pitchayapat Chonpracha and Witoon Prinyawiwatkul
LSU AgCenter researchers are testing several strategies to help people reduce salt intake.
Improving Irrigation Water Safety for Strawberries. Jose L. Brandao Delgado, Kathryn K. Fontenot, Achyut Adhikari and Marlene Janes
A new method is being tested to assure irrigation water safety in fruit and vegetable production.
Harnessing Health Benefits of Tart Cherries. Jack Losso, Johana Coronel, Diana Coulon, Michael Keenan and Frank Greenway
LSU AgCenter researchers are studying the health effects of tart cherries.
Alligator Byproducts: A Reservoir of Hyaluronic Acid. Jack Losso and Jose Daniel Estrada-Andino
LSU AgCenter scientists are studying the beneficial effects of hyaluronic acid, which include reducing inflammation, from alligator.
Evolution of a Healthy Lifestyle. Elizabeth Gollub and Sandra May
Flavors of Health is an LSU AgCenter statewide community nutrition and health education program led by a core of extension nutrition agents.
Managing Food Safety Risk with Hydroponic Systems. Janny Mendoza and Achyut Adhikari
LSU AgCenter researchers are developing the methods to keep hydroponic vegetable production systems safe.
Stable on My Table: Foods for Health and Convenience. Louise Wicker
LSU AgCenter researchers are studying shelf-stable foods that help consumers get delicious meals on the table in minutes.
Strengthening the Last Line of Defense for Foodborne Illness. Wenqing Xu
Extension agents teach food safety to people preparing food for large groups as well as for home meals.
Weaving Real-world Experience with Higher Education Through Internships. Wenqing Xu
The School of Nutrition and Food Sciences internship experience has proven to be a career enhancer and to improve subsequent academic performance.
The Value of Internships. Wenqing Xu
The faculty liaison for internships in the School of Nutrition and Food Science provides a compelling example of a successful internship.
Nutrition Education Program Celebrates 50 Years. Johnny Morgan
The LSU AgCenter hosted events around Louisiana during the fall of 2019 to mark the 50th anniversary of the Expanded Food and Nutrition Education Program.
LSU AgCenter News for Fall 2019. Linda Foster Benedict
Researcher gets $410,000 grant to control fat; Louisiana woman inducted into the national 4-H Hall of Fame; AgCenter team committed to hemp production; High school students get hands-on genetics lesson; and more
College of Agriculture News for Fall 2019. Tobie Blanchard
Grain elevator processing professionals endow scholarship; Ruben and Laura Dauzat give generously to college; Nearly $10,000 raised at annual Cocktails and Cuisine event; and more
New Faculty Profile: Erin McKinley, Director of Dietetics Program. Tobie Blanchard
From a career with casinos, an assistant professor in the School of Nutrition and Food Sciences, took a circuitous path to nutrition and dietetics.

USDA, Research Partners Announce Winners of Awards for Excellence in Agricultural Research, Leadership and Diversity

LSU AgCenter Researchers and Extension Educators, Drs. Marlene Janes, Achyut Adhikari, and Winnie Xu honored with the APLU-NIFA National Excellence in Multistate Research Award

October 22, 2019 - WASHINGTON, D.C. – The Association of Public and Land-Grant Universities (APLU) and the U.S. Department of Agriculture’s National Institute of Food and Agriculture (NIFA) today announced the recipients of their excellence in agricultural research awards. The awards will be presented at the 132nd APLU Annual Meeting, Nov. 10-12 in San Diego, California.

The awards honor research excellence in three categories – National Excellence in Multistate Research, Excellence in Research Leadership, and National Experiment Station Section Diversity and Inclusion. APLU, NIFA, and the Experiment Station Section of APLU’s Board on Agriculture Assembly present the awards annually.

“Research efforts of our nation's land-grant universities develop and harness 21st century science-based knowledge and solutions required to improve crop yield and quality, nutritional value, food safety, the environment, and other advances that will drive rural prosperity and economic development,” said NIFA Director J. Scott Angle. “NIFA is proud to be a contributor to these successful research endeavors through our agricultural investments. It gives me great honor to congratulate this year’s award recipients.”

The National Excellence in Multistate Research Award recognizes experiment station scientists who are conducting exemplary research and outreach efforts across multiple states. The 2019 award goes to a multidisciplinary team of researchers and extension educators from 39 institutions from across the United States whose work focused on enhancing microbial food safety using risk analysis. The group tackled complex problems across the food production and processing systems like examining foodborne pathogens and food contamination processes and developing devices to help improve food pathogen prediction and detection. The group has helped improve food safety policy, developed novel irrigation water quality assessment tools, and implemented interventions to protect produce from pathogens. They’ve also developed learning materials for the food industry and consumers.

Permalink: Managing Food Safety Risks: [http://bit.ly/S-105] [PDF].

Feeding Tomorrow Awards SNFS Students Scholarships

Students from the LSU School of Nutrition and Food Sciences garnered three of the eighteen scholarships recently awarded by Feeding Tomorrow.

  • Ryan Ardoin - Feeding Tomorrow General Graduate Scholarship
  • Karuna Kharel - IFT Food Microbiology Division Scholarship
  • Millicent Yeboah-Awudzi - Mike Jimenez Scholarship Sponsored by the IFT International Division

Feeding Tomorrow provides scholarship funding to qualified undergraduate and graduate students with excellent academic qualifications and leadership experience. Congratulations!!

Congratulations Graduates!
Summer 2019

Summer 2019 School of Nutrition and Food Sciences PhD graduates

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).

Summer 2019 School of Nutrition and Food Sciences PhD graduates

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.

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

Dr. John FinleyFormer 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!!

Food Science Club Wins College Bowl

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.

Student Completes First Year of Leadership Training in the Bioeconomy

Chelsea Tysus completes first year of CABLE Leadership Training From left to right: Mrs. Melinda Lloyd (CABLE Leadership Training), Dr. Giovanna M. Aita (LSU Faculty Mentor), Ms. Chelsea Tyus (LSU Graduate Student Delegate), Dr. Dennis Hall (CABLE Program Director), Raleigh, NC, April 2019.

At the conclusion of a four-day conference, in which students gave their final presentations about current issues in the bioeconomy, Louisiana State University student, Chelsea Tyus, a graduate student of Dr. Joan King from the School of Nutrition and Food Sciences, was recognized as a graduate of CABLE (the Consortium for Advanced Bioeconomy Leadership Education).

Tyus and her Faculty Mentor, Dr. Giovanna M. Aita from the Audubon Sugar Institute, represent Louisiana State University in CABLE, a nationwide organization of 20 universities led by The Ohio State University and supported by the United States Department of Agriculture, National Institute of Food and Agriculture (USDA NIFA) that aims to provide students with a year of leadership development in the bioeconomy.

Millicent Yeboah-Awudzi wins an Award at International Diabetes Meeting

Millicent Yeboah-Awudzi wins an Award at International Diabetes Meeting.
Millicent won second place for “Student Research Poster Competition” at the International Diabetes Meeting DIA19 in San Diego, CA, June 23-27. Millicent presented her research on “Improvement of intestinal dysbiosis with exogenous prebiotic metabolites reduces intestinal bowel inflammation.” Congratulations, Millicent!

Building A Better BBQ Sauce

Geaux Rouge and Whole Foods Market presented “Building A Better BBQ Sauce” at the LSU AgCenter Sensory Services Lab on August 31, 2017.

The lab is working to develop different and better tasting sauces. Graduate student Jose Alonso has been researching a healthier alternative to traditional barbecue sauce.

“Tonight is a follow-up on the sodium reduction approach that we have been working on in the sensory lab,” Alonso said. “The overall idea is to make food products healthier and how science and technology is put into work in the goal to achieve that. My barbecue sauce has less than one-tenth of the sodium content of the average barbecue sauce on the market. Taste-wise, you can tell there is a difference, but it is within acceptable limits.”

Some others who helped Alonso host the event were attorney and owner of Geaux Rouge Franz Borghardt, Professor Witoon Prinyawiwatkul and Sensory Lab Manager Ashley Gutierrez.

“The overall objective is to promote healthy foods while having fun,” Alonso said.

Guests divided into groups to compete to create the best barbecue sauce. They were given Jose’s barbecue sauce as a base and added various ingredients to alter it to their tastes. Among the ingredients were garlic, onions, bacon bits, brown sugar and much more, but no salt.

After 20 minutes, each group evaluated the other's sauces. Guests agreed that making barbecue sauce without salt was difficult, but when tasting the sauces, they said they did not taste like they lacked salt.

“On social media, prior to this event, I know a lot of barbecue enthusiasts and I asked them, ‘what is the most essential ingredient in barbecue sauce?’ The most common answer was vinegar,” Borghardt said. “Nobody said salt.”

The Sensory Services Lab has an electronic tongue that can measure sweetness, saltiness and bitterness, similar to a human tongue. They also have sensory testing booths where researchers can conduct tests with very little communication to avoid bias. The lab also has color lighting to mask color differences between samples to enhance focus on the flavor, Gutierrez said.

During the first week of September, the lab conducted tests involving peanuts and pecans. Consumers who participate in various taste tests are called Tiger Tasters. Anyone 18 years or older can sign up to be a Tiger Taster with the lab, Gutierrez said.

Additional images are available on our Gallery page

  --written by Hailey Auglair, The Daily Reveille, 31 August 2017. [permalink]

2017 Gamma Sigma Delta Faculty and Student Awards

Spring 2017 Gamma Sigma Delta Awards

The Distinguished Achievement in Agriculture Award
This award was given to Dr. Subramaniam Sathivel, Professor in School of Nutrition and Food Sciences and Department of Biological and Agricultural Engineering, who has made an outstanding contribution, either directly or indirectly, to agriculture in the last 5 years in the form of teaching, research, extension or other distinguished service. Such distinguished service may be in any field related to agriculture.
The Distinguished Achievement in Agriculture International Award
This award is given to Dr. Witoon Prinyawiwatkul, Professor in School of Nutrition and Food Sciences, who has made great achievements/contributions to agricultural and related sciences at the state, national and/or international levels in teaching, research, extension, or other distinguished service such as administration over the past five years. Such distinguished contributions may be in any field so long as it was directly or indirectly related to agriculture. Dr. Prinyawiwatkul was chosen as the recipient in the Fall of 2016 by the International Officers of Gamma Sigma Delta (GSD), the Honor Society of Agriculture.
The Gamma Sigma Delta Research Certificate of Merit
This award was given to Dr. Achyut Adhikari, Assistant Professor in School of Nutrition and Food Sciences, who is an active researcher and has made an outstanding contribution either directly or indirectly related to agriculture.
The Gamma Sigma Delta Award of Merit Teacher Honor Roll
This award was given to Dr. Kayanush Aryana and Dr. Witoon Prinyawiwatkul, Professors in School of Nutrition and Food Sciences, who have demonstrated excellent quality in and dedication to teaching.
The Gamma Sigma Delta Outstanding M.S. Student Award
This award was given to Franklin Bonilla, who is enrolled in a M.S. program in the School of Nutrition and Food Sciences and has excelled in coursework and other professional and research activities.
The Gamma Sigma Delta Outstanding Graduate Student Merit Honor Roll Award
This award was given to Bennett A. Dzandu, Emmanuel Kyereh, Kennet Carabante, and Vijay Singh Chhetri, all Ph.D. students in the School of Nutrition and Food Sciences, who have demonstrated quality in their graduate careers, as evidenced by their performance in classes and professional activities such as research or service.
SPIN Poster Competition Award
This award was given to Cameron Carson, a undergraduate student in the School of Nutrition and Food Sciences, who ranked first during the Spring Invitational undergraduate research poster presentation competition.

The LSU Food Science Club's College Bowl Team is very proud to be the winner of the IFTSA South Central College Bowl Competition 2017!

Student participants were Ryan Ardoin - Captain, Kennet Carabonte, Cameron Caso, Aaron Dumas, and Karuna Kharel. Kari Pujols, Food Science Club President, gave a presentation about the food science club activities at the area meeting.

Since 1985, the IFTSA College Bowl Competition has tested the knowledge of student teams from across the United States in the areas of food science and technology, history of foods and food processing, food law, and general IFT/food-related trivia.

The College Bowl is designed to facilitate interaction among students from different universities, stimulate the students' desire to accumulate and retain knowledge, and provide a forum for students to engage in friendly competition. Teams for IFT Student Chapters in eight geographical areas of the Student Association compete in area competitions prior to the IFT Annual Meeting. The winning teams from the eight areas then compete in a final competition at the Annual Meeting.

For more information on the IFT and the Quiz Bowl Competitions see: IFT College Bowl

Three NFS Students Awarded Gulf Coast
IFT Scholarships

Alexander Chouljenko (left), a Ph.D. student, was awarded the 2017 Eurofins Central Analytical Laboratories Scholarship for his abstract entitled: “Production of Oyster Flavor Powder from Byproducts of the Gulf of Mexico Oyster Industry.”

Jose Alonso (middle), a Ph.D. student, was awarded the Tom Quinn and Associates Scholarship for his abstract entitled: “Association of Brown Color and Sodium Reduction Claims on Saltiness Perception of Barbecue Sauce”.

Yupeng Gao (right), a Ph.D. student, was awarded the Gulf Coast IFT Scholarship for her abstract entitled: “Shelf Life Extension of Eggs Stored at 25C by Surface Coating with High Molecular Weight Water-Soluble Chitosan”.

Congratulations! All three students will be presenting posters or e-posters at the 2017 IFT Meeting and Expo in Las Vegas, NV during June 25-28, 2017.

NFS College of Agriculture graduate student wins awards

Alexander Chouljenko is a rising seafood technologist who graduated with his Master’s in Food Science and Technology from LSU in the Fall of 2013 and currently he has enrolled in the Ph.D. program at the School of Nutrition and Food Sciences. His master’s thesis was to evaluate the effects of vacuum tumbling with chitosan nanoparticles and water-soluble chitosan on the shelf life of cryogenically frozen shrimp. Based on this study, Alex has published three refereed articles in high impact journals in the field of food science and technology. He has published a total of 8 publications and was listed as a first author of three and Co-author of 5 articles. One of the publications has already been downloaded 100 times. Alex has received numerous academic awards, for example, he received first place for presenting his papers, titled “Combined cryogenic freezing and freeze drying techniques to produce nano-encapsulated fish oil” and “Effects of vacuum tumbling with chitosan nanoparticles on the shelf life of cryogenically frozen shrimp” at the 2014 (New Orleans, LA) and 2015 (Chicago, IL) Institute of Food Technologists (IFT) Refrigerated and Frozen Foods Division’s Graduate Student Research Paper Competitions, respectively. The Gulf Coast Section of IFT and Eurofins Central Analytical Laboratories presented him with the Eurofins Central Analytical Laboratories scholarship in 2016. He also received a most prestigious IFT Feeding Tomorrow scholarship in 2016.

The LSU AgCenter has produced a short YouTube video about Alexander's work.

His Ph.D. dissertation research is focused on the production of oyster flavor powder from byproducts of the Gulf of Mexico oyster industry using a combination of hydrolyzation, adsorption, and spray drying technologies. He is closely working with Motivatit Seafoods in Houma, LA to conduct the proposed research. Dr. Subramaniam Sathivel, Food Processing and Engineering Lab served as Alex’s major advisor for his master’s study and is serving as major advisor for Alex’s doctoral study.

LSU College of Agriculture honors alumni, students, faculty

The LSU College of Agriculture Alumni Association honored alumni, students and faculty at a ceremony April 8. Left to right are Luke Laborde, alumni association president; Barbara Hughes Favre, daughter of Jeff Hughes, outstanding alumnus; Bradley Sartain, recipient of the Ray and Dorothy Young Endowed Assistantship in Louisiana Row Crop Integrated Pest Management; Colorado Robertson, outstanding young alumnus; Georgianna Tuuri, the Ann Armstrong Peltier Professorship in Dietetics; Jim Simon, outstanding alumnus; Ariel Bergeron, recipient of the K.C. Toups Memorial Les Voyageur Award; Phil Elzer, Meraux Foundation Supreme Champion Livestock Professorship; Morgan Richard, recipient of the Gerald and Norma Dill College of Agriculture Alumni Association Outstanding Senior award; and Bill Richardson, dean of the LSU College of Agriculture and LSU vice president for agriculture.

(04/13/16) BATON ROUGE, La. – The LSU College of Agriculture recognized outstanding alumni, students and professors at an award ceremony on April 8 at LSU’s Club at Union Square.

The alumni honored were Jeff Hughes, of Bogalusa, and Jim Simon, of New Iberia, who both received the outstanding alumni award, and Colorado Robertson, of Baton Rouge, who received the early career outstanding alumni award.

Hughes, a 1949 graduate with a degree in forestry, worked as a forest professional for Gaylord Container and its successors for 51 years before retiring in 1986. Hughes’s involvement in forestry continued as he began his second career as a consultant to Weyerhaeuser.

“Mr. Hughes has been instrumental in helping develop forestry legislation, environmental and land use policies and strengthening working relationships between foresters and wildlife managers,” said Luke Laborde, president of the college alumni association.

Simon, a 1983 graduate with a degree in agricultural mechanizations, worked in the banking industry for 20 years. He became general manager of the American Sugar Cane League in 2004. He is one of four U.S. sugar industry representatives on a team that negotiates sugar trade with Mexico.

Subramaniam Sathivel invited to Visit Kasetsart University, Thailand

Recently, Subramaniam Sathivel, Professor of Food Engineering was invited to collaborate on a project “Developing a Delivery System for Delivering Extracted Astaxanthin from Shrimp Processing Byproducts” at the Department of Fishery Products, Faculty of Fisheries, Kasetsart University (UK), Thailand. Dr. Wanwimol Klaypradit, Associate Dean for International Affairs, UK and Dr. Maruj Limpawattana, Director of Cooperative Education, Siam University hosted Dr. Sathivel and discussed the project. As a result, a part of the project will be conducted at the LSU AgCenter’s Food Processing Pilot Plant at the School of Nutrition and Food Sciences. A Ph.D. student from Kasetsart University will be joining Dr. Sathivel in 2017 for conducting the proposed part of the study. Dr. Sathivel also provided a special lecture to undergraduate and graduate students and faculty members on “Utilization of Seafood Byproducts as Functional Ingredients.” The lecture was well received (please see the pictures).

Dr. Sathivel also took this opportunity to visit Thailand Institute of Scientific and Technological Research (TISTR), where he met Mrs. Chantara Phoonsiri, Deputy Governor R&D Bio-industries, Dr. Panida Banjongsinsiri, Senior Research Officer (formerly Dr. Louise Wicker’s Ph.D. student) and other members of TISTR. At that meeting, TISTR’s scientists and Dr. Sathivel discussed the current and future trends of food, pharmaceutical and natural products industries.

Dr. Sathivel was also invited to Rajamangala University of Technology Thanyaburi (RMUTT), Pathum Thani, Thailand. Dr. Sathivel met with RMUTT delegates including Dr. Sirikhae Pongswat, Dean of the Faculty of Science and Technology, Dr. Wacharapong Worasethapong, Vice Dean of the Faculty of Science and Technology, Dr. Nopparat Buddhakala, Head of the Division of Biology, and Dr. Arranee Chotiko, Lecturer of the Division of Biology (formerly Dr. Sathivel’s Ph.D. student). Dr. Sathivel presented a seminar on “Engineering Applications in a Food System” to undergraduate and graduate students and faculty members from the Division of Biology, Faculty of Science and Technology, RMUTT (see the pictures). As a result of Dr. Sathivel’s visit, RMUTT is very interested in establishing collaboration between LSU AgCenter and RMUTT.

Students Win Awards for IFT Presentations

[July 2015] Subramaniam “Sathi” Sathivel’s students from the School of Nutrition and Food Sciences (NFS) and Department of Biological and Agricultural Engineering (BAE) have won several awards for presenting papers at the 2015 Institute of Food Technologists (IFT) annual meeting in Chicago.

In the last eight years Sathi’s students won 50 awards for presenting papers at international, national, and local scientific meetings. Indeed, one of his students was awarded a 2010-2011 (Institute of Food Technologists) IFT Graduate Fellowship and was also the recipient of the highly prestigious 2011 American Oil Chemists’ Society (AOCS) Honored Student Award. Another student received the 2012 prestigious IFT Thermal Processing Specialists Scholarship. Sathi’s Ph.D. students from BAE and SNF received the 2013-2014 and 2014-2015 IFT Graduate Fellowship, respectively.

Alexander Chouljenko, Arranee Chotiko, and Luis AlfaroAlexander Chouljenko won the first place ($1,000) for presenting Effects of Vacuum Tumbling with Chitosan Nanoparticles on the Shelf Life of Cryogenically Frozen Shrimp at the 2015 IFT- Refrigerated and Frozen Foods Division graduate student paper competition.

Arranee Chotiko won the second place ($750) for presenting Development of A Combined Low-Methoxyl-Pectin and Rice-Bran-Extract Delivery System to Improve the Viability of Lactobacillus plantarum at Gastrointestinal Conditions at the 2015 IFT-Biotechnology Division graduate student paper competition.

Luis Alfaro was a finalist (second place) for presenting Development of chitosan oligosaccharides powder and its effect on the quality of shrimp at the American Association of Food Scientists for the Indian Subcontinent (AAFIS) Division) graduate student paper competition.

Daniel FinkenaurDaniel Finkenaur, Department of Biological and Agricultural Engineering, won the first place of $1500 for presenting "A development of lyophilized alginate microcapsules coated with egg white protein for enhancing viability of Lactobacillus reuteri" at the 2015 IFT undergraduate student paper competition.

Daniel competed with other universitie’s undergraduate students including University of Massachusetts Amherst, Washington State University, and Texas Tech University.

Wisdom Wardy Receives Fellowship and Scholarships

Diana Carvajal-Aldaz is Recipient of P.E.O International Peace Scholarship

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revised: 24-Feb-2022 10:43