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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

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!

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.

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.


NFS Training & Certification

29 July 2019 - [NEW DATE]

AFDO Sanitation Control Procedures (SCP) For Fish and Fishery Products
Registration is NOW OPEN

The Sanitation Control Procedures (SCP)For Fish and Fishery Products course assists the seafood industry in developing and implementing “Sanitation Control Procedures” as mandated by the U. S. Food and Drug Administration (FDA). Course participants will learn how to draft SSOP's and build monitoring programs for FDA's 8 key sanitary conditions. Participants that attend the standard one-day course will receive a "Certificate of SCP Course Completion” from AFDO

For more information, and a link to the registration, go the AFDO Sanitation Control Procedures (SCP) For Fish and Fishery Products page.

27 - 29 August 2019 - [NEW DATE]

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.

30 July - 1 August 2019 - [NEW DATE]

Basic Seafood HACCP Training
Registration is NOW OPEN

Training in Hazard Analysis Critical Control Point (HACCP) is mandated for the seafood processors by the U.S. Food and Drug Admin-istration (FDA). Basic HACCP courses teach the principles of HACCP and empower processors to develop HACCP plans specific for each seafood product they handle or produce.

The School of Nutrition and Food Sciences offers a two and a half day basic Seafood HACCP training designed to educate seafood processors, packers, wholesales, importers, harvesters and warehouses about seafood safety. Participants who complete the course receive a certificate issued by AFDO, that fulfills the FDA requirements for seafood HACCP training.

See the Basic Seafood HACCP Training page for more information.

5 - 7 November 2019

FSPCA Preventive Controls for Human Food
Registration will open soon

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.


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revised: 09-Jul-2019 10:30