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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


16 January 2020

CDC study shows physical inactivity high among La. adults; LSU AgCenter program addressing problem

(01/16/20) BATON ROUGE, La. — Maps released by the Centers for Disease Control and Prevention show that Louisiana is one of seven states with the highest prevalence of physical inactivity among adults.

The findings indicate that more than 15% of adults in every state are inactive. That that number jumps to 30% or more in Louisiana.

The LSU AgCenter is working to address physical inactivity in the state through the Healthy Communities initiative. Healthy Communities is a community-led process in which the AgCenter assists community partners make changes that promote health and help make the healthy choice the easy choice for community members.

see AgCenter News for more...

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.
Go to: More News

NFS Training & Certification

27 January 2020

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.

28 - 30 January 2020

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.

10 - 13 February 2020
Better Process Control School
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Registration is NOW OPEN.

The Better Process Control Schools (BPCS) certify supervisors of thermal processing systems, acidification, and container closure evaluation programs for low-acid and acidified canned foods. According to the FDA/USDA guidelines, each processor of low-acid or acidified foods must operate with a certified supervisor on hand at all times during processing.

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

20 - 21 February 2020:  Hammond

PSA Grower Training Workshop + optional GAPS Food Safety Plan Writing Workshop
Registration is NOW OPEN

Fruit and vegetable growers and others interested in learning about produce safety, the Food Safety Modernization Act (FSMA) Produce Safety Rule, and Good Agricultural Practices (GAPs), and co-management of natural resources and food safety should attend this food safety training in Hammond

For more information about the training, and for links to registration, See the PSA Grower Training page for more information.



revised: 17-Jan-2020 13:37