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.
This position is an academic (9-month), split appointed position with 70% research and 30% teaching appointments; position is a tenure track faculty line with expertise in the chemical, biological and engineering development of in vitro digestion models to understand the digestive fate of foods and food structures that promote health. This position is joint appointed between LSU, LSU AgCenter, and Pennington Biomedical Research Center as the Gordon D. Cain Chair of Agriculture in the School of Nutrition and Food Sciences.
Full description and application information: 032813-Full Professor
Assistant/Associate/Full Professor of Food Science; Tenure-track position (12 month), 70% Extension in the Louisiana Sea Grant Marine Extension Program (MEP), 25% Research in the Louisiana Agricultural Experiment Station, and 5% Teaching in the LSU College of Agriculture.
Full description and application information: 006042-Assistant/Associate/Full Professor
NFS Training & Certification:
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.
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
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
Speaker: School NFS meeting
Intended Audience: All SNFS, Faculty, Instructors, Students, Associates
Food science professor awarded honorary degree in Thailand.Witoon Prinyawiwatkul, professor in the LSU AgCenter School of Nutrition and Food Sciences, has recently been awarded an honorary doctoral degree from Kasetsart University, Bangkok, Thailand. Congratulations!
AgCenter receives grant to inform produce growers about food safety. The funds will help prepare growers for the Produce Safety Rule that is part of the Food Safety Modernization Act, said AgCenter food safety specialist Achyut Adhikari. The act reforms food safety laws to focus on preventing contamination and foodborne illnesses.
In a series of food-safety audio clips: "Food Safety Bites" by Dr. Wennie Xu, the newest installments are posted. These two-to-three minute segments focus on various areas of food-safety. The latest Bites concern possible food-safety issues with home-produced eggs (Epidosde 21), and the most recent recall by Blue Bell Ice Cream (Episode 22). The files are on our Food-Safety page
Have a listen, and check back often for updates.
LSU College of Agriculture students learn food preservation methods.
Craft beer brewing is trendy across the nation. An LSU College of Agriculture food science class, under the direction of Dr. Subramaniam Sathivel is using this trend to learn about food preservation techniques. LSU AgCenter correspondent Tobie Blanchard has the video story.
Jamaican students conduct food science research at LSU. Three graduate students from the University of the West Indies at Mona, Jamaica, spent a month at LSU working in College of Agriculture food processing laboratories. Ronamae Bradford, Tushane Taylor and Dellecia Roberts worked with Subramaniam Sathivel, a food processing and engineering professor (LSU Food Processing and Engineering Lab), on research projects for their master’s theses.
In a series of food-safety audio clips: "Food Safety Bites" by Dr. Wennie Xu, the newest installments are posted. These two-to-three minute segments focus on various areas of food-safety. The latest Bites concern food-safty issues for home canning of salsa (Epidosde 19) and of summer squash (Episode 20). The files are on our Food-Safety page
Have a listen, and check back often for updates.