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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 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.


20 December2018

Healthy Holiday Hacks from The American Heart Association
Dr. Erin McKinley, Assistant Professor & Director of the Didactic Program in Dietetics, provides heart-healthy tips on a video segmnent for a local station. Great hacks for your holiday menu! Video link

12 December2018

LSU AgCenter, LSU College of Agriculture announce faculty, staff award winners
Congratulations to Dr. Witoon Prinyawiwatkul on his Doyle Chambers Award at last weeks Annual Conference. Dr. Witoon is a scientist in the School of Nutrition and Food Sciences. His primary areas of research are in seafood byproduct use and sensory services and consumer research. Prinyawiwatkul is involved with researching chitosan research, a byproduct of crustacean shells, that is being examined for its role in extending the shelf life of certain foods. He has helped develop sodium- reduced and low-sodium food products with a goal of reducing health issues related to sodium. Prinyawiwatkul has written 191 refereed publications, along with one book and five book chapters.

16 November 2018

Aiding Future Leaders of the Bioeconomy through Leadership Development.

Chelsea Tysus and Dr. Giovanna AitaDr. Giovanna M. Aita, an associate professor from the Audubon Sugar Institute, and Ms. Chelsea Tyus, a PhD candidate from the School of Nutrition and Food Sciences, represented Louisiana State University Agricultural Center at the Advanced Bioeconomy Leadership Conference (ABLC Global), a conference dedicated to the most important issues in the bioeconomy. They were among over 50 selected Student Delegates, Faculty Mentors, and Leadership Team members of the Consortium for Advanced Bioeconomy Leadership Education (CABLE) who attended the ABLC Global conference from November 6-9 in San Francisco, California.

8 October 2018

Dr. Kevin Mis SolvalDr. Kevin Mis Solval, former graduate student of Dr. Subramaniam Sathivel (Food Processing and Engineeering Lab), joined the Department of Food Science and Technology, University of Georgia as an Assistant Professor of Food Engineering. Dr. Mis Solval obtained both M.Sc. and Ph.D. degrees at Louisiana State University. Much of his Ph.D. study involved developing co-current and counter-current spray drying computational fluid dynamics (FD) simulations to predict the quality of fish oil microencapsulated with egg white hydrolysates powders.

NFS Training & Certification

7 - 10 January 2019
Better Process Control School
. 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.

22 January 2019

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.

23 - 25 January 2019

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.

6-7 February 2019:  Amite
13-14 February 2019:  Crowley
20-21 February 2019:  Bossier City

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 New Orleans

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

19 - 20 February 2019

Basic Sensory Evaluation: Basic Concepts and Methods
Registration is OPEN

This course is aimed at providing an excellent over-view of sensory evaluation of foods and its appli-cations for food scientists, R&D scientists, QA& QC scientists, and sensory professionals who wish to conduct sensory analysis. This course is appropriate for the beginners who wish to understand basic principles behind the basic sensory tests

See the Sensory Evaluation of Foods page for more information and a link to registration.

14 - 16 May 2019

IHA Meat & Poultry HACCP Training
Registration will open soon

This course covers the fundamentals of HACCP (Hazard Analysis Critical Control Point) and the application in meat and poultry slaughter and processing operations. It provides the participant with hands-on experience in developing a HACCP plan, which is required for US Department of Agriculture (USDA) inspection of meat and poultry products. This course meets USDA requirements for HACCP training. Participants will receive an International HACCP Alliance certificate upon successful completion of the course.

The School of Nutrition and Food Sciences offers a three day Meat and Poultry HACCP training designed to educate plant managers, HACCP coordinators, quality assurance/control personnel, sanitation management, line supervisors, line operators employed by meat and poultry processing plants, and any other professionals looking to increase their knowledge of HACCP.

See the Meat & Poultry HACCP Training page for more information.

Spring 2019
Reduced Oxygen Packaging HACCP

Louisiana Department of Health and Hospitals (DHH) in Title 51 of the Louisiana Administra-tive Code requires “food establishment or re-tail food store/market that packages food using a reduced oxygen packaging method shall have a Hazard Analysis Critical Control Point (HACCP) plan.” Reduced Oxygen Pack-aging (ROP) HACCP class covers seven princi-ples of HACCP, Sanitary Code ROP, and ROP HACCP plan examples. Participants will re-ceive certificate of participation issued by LSU AgCenter School of Nutrition and Food Sciences.

The School of Nutrition and Food Sciences offers a four hour ROP HACCP training designed to educate food establishment and retail food store/market managers, HACCP coordinators, quality assurance/control personnel, sanitation management, supervisors, operators on seven principles of HACCP and State of Louisiana regulations over ROP.

See the Reduced Oxygen Packaging HACCP page for more information about the training, and registration.

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revised: 02-Jan-2019 10:28