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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.


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!!

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NFS Training & Certification

21 - 24 October 2019
Better Process Control School
Registration is NOW OPEN.

The Better Process Control School certifies supervisors of thermal processing systems, acidification, and container closure evaluation programs for low-acid and acidified foods in closed containers. Each processor of low-acid or acidified foods must operate with a certified supervisor on hand at all times during processing. This school satisfies the training requirements specified in both the FDA and USDA regulations. Participants successfully completing the four-day course are awarded a certificate of completion and are registered with the FDA as qualified food canning supervisors.

For more information, and a link to registration, go the Better Process Control School (BPCS) training page.

24 October 2019
Registration is NOW OPEN.

This 2.5 hour workshop follows one of our fee-based workshops. We welcome the attendees at BPCS and the workshop is also open to those who do not attend the BPCS, but are interested in learning about LSU AgCenter retort facilities, thermal processing of low acid foods, retort packaging, consumer trends and health.

At the SNFS Lagniappe workshop, attendees will hear from Layne Martin, Process Authority, with past experience at Hormel Foods Corporation, Grocery Manufacturers Association and Seneca Foods; John King, of Apis Group LLC, with experience in packaging and consumer insights, and Louise Wicker, Professor at LSU AgCenter. Facilitated discussions promise lively engagement within the audience.

For more information, and a link to the separate registration, go the Better Process Control School (BPCS) training page: see SNFS LAGNIAPPE AFTER BPCS.

5 - 7 November 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.

revised: 25-Sep-2019 16:50