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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 School of Nutrition and Food Sciences fulfills the land grant mission through excellence in teaching, research, and outreach, improving the health and well-being of individuals, families, and communities in Louisiana and globally.

Save the Date!

Louisiana Food Processors' Conference
16 - 17 February 2017

Save the Date!
What? Louisiana Food Processors Conference
Download the Information: [PDF]

LSU School of Nutrition and Food Sciences / Food Science: LSU AgCenter
LA SeaGrant
Gulf Coast IFT
LA Food Processors’ Association

For More Information
Registration is open now. Click on this link
A block of rooms is held at The Cook Hotel for reduced rate until January 31.
MENTION: LA Food Processors
Reservations: (225)383-COOK(2665) or toll free: (866)610-2665

For more information, or to inquire about Sponsorships:
--Sharonda Cooper-Epps at SCooper@agcenter.lsu.edu, or
--Celika Murphy at CMurphy@agcenter.lsu.edu

Hear from a line-up of speakers on innovations in chilled food distribution, packaging, sensory, consumer choice and partnerships...

Larry Bell, Founder & Chief Executive Officer at Sustainably Fresh Systems - A case study in chilled, low oxygen packed foods
Claire Sand, Packaging Technology and Research LLC, Adjunct Professor Michigan State - Tactical packaging challenges and solutions for fresh seafood
Achyut Adikari and Evelyn Guiterrez Watts - The regulatory environment of chilled foods and updates on FSMA
Christie Tarantino, Executive VP & CEO, IFT - Maximizing opportunities by collaborations
Gabby Sanchez Brambila, Descriptive Panel Manager, Spectrum, Kannopolis, NC - Flavor pairings and sensory science to drive value added processing
Witoon Prinyawiwatkul, LSU AgCenter, School of Nutrition and Food Sciences - Tiger Tasters

Participate in facilitated discussions and networking on consumer segmentation, opportunities for local, regional foods, minimizing waste through packaging, maximizing opportunities in local and regional foods, and maximizing innovations through public-private partnerships.

NFS Training & Certification

9 - 12 January 2017

Better Process Control School (BPCS) - 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.

24 - 26 January 2017

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 sea-food 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

8 - 10 March 2017

FSPCA Preventive Controls for Human Food
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 is now open. For more information, and a link to registration, go the FSPCA Preventive Controls for Human Food page.

17-18 April 2017 2017

PSA - Train the Trainer
This two-day course will provide detailed information about Good Agricultural Practices (GAPs), co-management of natural resources and food safety, FSMA Produce Safety Rule requirements, and a review of the seven module PSA Grower Training curriculum. The course will also cover principles of adult education, how to incorporate the PSA curriculum into other extension trainings, developing working partnerships, expectations for trainers, and how to register a PSA Grower Training Course with the Association of Food and Drug Officials (AFDO).

Registration is now open. For more information, and a link to registration, go the Product Safety Alliance - Train the Trainer Course page.


13 January 2017

In a series of food-safety audio clips: "Food Safety Bites" by Dr. Wennie Xu, one new installment is posted. These two-to-three minute segments focus on various areas of food-safety. Keeping with our resolutions to embrace a healthier lifestyle, fresh fruits and vegetables are an important component. The latest Bite considers common-sense guidelines for safe handling of fresh produce at home.

This episode, and previous files are on our Food-Safety page. Have a listen, and check back often for updates.

11 January 2017

Luis Alonso Alfaro SanabriaLuis Alonso Alfaro Sanabria to join Tate & Lyle Company
Mr. Luis Alonso Alfaro Sanabria has joined in Tate & Lyle Company’s Corn Milling plant, Lafayette, Indiana as a Food and Bioprocess Engineer in the Microbiologist-Sanitation section of the plant. This position is related to his Ph.D. dissertation research. Dr. Subramaniam Sathivel (major advisor), School of Nutrition and Food Sciences & Department of Biological & Agricultural Engineering and Dr. Jin-Woo Choi (co-advisor), Division of Electrical and Computer Engineering, School of Electrical Engineering and Computer Science had the pleasure of advising Luis’s Ph.D. study.

Go to: News Archives

revised: 17-Jan-2017 13:17