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.
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.
NFS Training & Certification
PSA - Train the Trainer
REGISTRATION IS NOW OPEN
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.
AFDO Sanitation Control Procedures (SCP) For Fish and Fishery Products
Registration will open soon
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, go the AFDO Sanitation Control Procedures (SCP) For Fish and Fishery Products page.
Basic Seafood HACCP Training - Registration will open soon
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.
Alexander Chouljenko is used to accolades. The food science graduate student placed first, not once, but twice in the Institute of Food Technologists Conference’s graduate student research paper competition. IFT has more than 17,000 members worldwide, so this is a prestigious honor for a student. Chouljenko is a rising seafood technologist and pursuing a Ph.D. degree in Food Science at Louisiana State University under the direction of Dr.Subramaniam Sathivel, Professor of the Food Processing and Engineering lab. Alexander successfully completed his master's degree in Food Science and Technology from LSU. Chouljenko’s master's research focused on evaluating the effects of vacuum tumbling shrimp with chitosan nanoparticles and with water-soluble chitosan on the quality of cryogenically frozen shrimp. Chitosan, a polysaccharide derived from the processed shrimp shells, has beneficial properties. The LSU AgCenter has produced a short YouTube video about Alexander's work. Additional details about his career, and his research are available on our News page.
Presentations from the Louisiana Food Processors' Conference from 16-17 February 2017 are now available to view, or download as a PDF, on the Louisiana Food Processors' Conference webpage. The link to the page also appears under the [OUTREACH] tab in the menu.
In a series of food-safety clips "Food Safety Bites" by Dr. Wennie Xu, one new installment is posted. This episode is a video segment that focuses on using a thermometer as the only safe means to determine doneness in ground beef patties.
This episode, and previous files are on our Food-Safety page. Have a look and listen, and check back often for updates.
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.
Luis 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.
Luis successfully obtained his Ph.D. degree in Engineering Science in Fall 2016. Luis’s Ph.D. dissertation research was to develop a bio-senor that was capable of rapidly detecting specific bacteria in food. The study is applicable to both engineering and food science and it was a joint collaborative project between LSU AgCenter and the LSU College of Engineering.
Luis’s findings are novel and could be quite applicable and beneficial to the local, national, and international food and bioprocessing industries. The study was well designed and the findings are expected to contribute to the fields of biology, engineering, and science and to the scientific community. The findings have been disclosed to the LSU AgCenter Intellectual Property Office. Dr. Sathivel and Dr. Choi and their groups congratulate Luis’s effort and wish him and his family well.