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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.


Position Announcement

Director of the School of Nutrition
and Food Sciences

Overview: The Louisiana State University Agricultural Center and LSU College of Agriculture seeks outstanding applicants for the Director of the School of Nutrition and Food Sciences.

The nationally and internationally recognized School seeks a dynamic leader with a clear vision for the future and an aptitude for cultivating a shared vision among teams. The School Director is an administrative position responsible for developing and implementing a strategic vision for the School, in alignment with priorities of the LSU AgCenter, LSU College of Agriculture, and LSU System. The Director will lead a diverse group of talented, multidisciplinary faculty and staff in fulfilling the research, teaching, and extension missions of a Research I, land-grant university. The School Director is a tenured 12-month fiscal year appointment with joint responsibilities between the LSU Agricultural Center (AgCenter) and the LSU A&M College of Agriculture.

Application information link: Director and Professor (School of Nutrition and Food Sciences) - East Baton Rouge Parish - R00065126

Upcoming in SNFS


LSU COVID-19 Updates & Information


SNFS Training & Certification

23 January 2023   Registration is now open!

AFDO Sanitation Control Procedures (SCP) For Fish and Fishery Products

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.

24 - 26 January 2023  Registration is now open!

Basic Seafood HACCP Training

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.


In the News

LSU AgCenter, La. Sea Grant unveil first-of-its-kind Seafood Processing Lab on the Gulf Coast

[22 July 2022] JEANERETTE, La. — The LSU AgCenter and Louisiana Sea Grant showcased a new Seafood Processing Demonstration Laboratory at the AgCenter Iberia Research Station.

On July 19, the organizations hosted a ribbon cutting for the facility located at 603 LSU Bridge Road in Jeanerette, Louisiana. The facility will offer seafood processors hands-on training with equipment that can be used to create value-added seafood products and add marketability to what is being caught in Louisiana’s coastal and inland waters.

The facility is the first of its kind in the nation, according to Evelyn Watts, LSU AgCenter and Louisiana Sea Grant seafood extension specialist. She and Thomas Hymel, LSU AgCenter and Louisiana Sea Grant marine agent, had the idea for the facility two and half years ago and were instrumental in bringing it to fruition.

“We are an example for Louisiana, the Gulf Coast and the rest of the country,” Watts said. “The idea of the facility is that we can use it as a demonstration lab for people who want to start a seafood processing business. We can show them what type of equipment, with what layout, how to pack and how to freeze. We can also do this for existing facilities that need training for their employees or their managers on how to do things. We are looking to work with seafood technology and also with seafood safety.”


Former graduate student of SNFS joins United Nations

Ms. Joan Pashu PohambaMs. Joan Pashu Pohamba, a former graduate student of Dr. Subramaniam Sathivel, joined the United Nations (UN) under the World Food Program (WFP) agency in the Program Policy Office for Biotechnology and Food Fortification under the Namibian country office.

It is a significant achievement for a young scientist to join the UN. Ms. Pohamba is a positive and determined individual who wants to help the rural African community, especially Namibia. This led Ms. Pohamba to join Dr. Sathivel’s Lab at the School of Nutrition and Food science and Department of Biological Agricultural Engineering, Louisiana State University, in 2019 to conduct a master’s study on improving the shelf life and food safety of the Namibian indigenous beverage “Oshikundu” under a Foreign Fulbright scholarship.

Despite the COVID19 restriction, Ms. Pohamba never gave up her hope of successfully completing her research. Ms. Pohamba successfully completed her thesis “Production of a Namibian Oshikundu Fermented Beverage Prototype using Lactobacillus plantarum NRRL-B-4496 and Saccharomyces cerevisia (Safeale S-33)” and returned to Namibia.

Ms. Pohamba mentioned that her thesis study had become her backbone in the current role that the UN entrusted to her to ensure zero hunger within the globe, particularly within Namibia. Ms. Pohamba’s accomplishment was well recognized by the Louisiana State University International Programs and awarded first place in the students’ category of the LSU Virtual International Research Fair. Ms. Pohamba has thanked Dr. Sathivel for believing in her as a person and her research vision. Dr. Sathivel and her fellow students at her Food and Bioprocessing Lab congratulate Ms. Pohamba on her success and wish her the best and plenty of success at the UN.

Gabriel Joined Acme Smoked Fish of North Carolina/RC Creations, LLC, North Carolina

Gabriel Cespedes Congratulations to Mr. Gabriel Cespedes. Mr. Cespedes has joined as Food Safety Technologist at Acme Smoked Fish of North Carolina/RC Creations, LLC, North Carolina.

Acme Smoked Fish is a smoked salmon manufacturer originating in Brooklyn, New York in 1954 and produces a wide variety of retail & foodservice cold-smoked and hot-smoked salmon and finfish products.

Mr. Cespedes received his Undergraduate Degree from the Department of Biological and Agricultural Engineering. He is a master’s student under Dr. Subramaniam Sathivel at the School of Nutrition and Food Sciences and is planning to graduate in the Fall semester 2021. Dr. Sathivel and Gabriel’s lab mates would like to congratulate Gabriel on his new job and wish him continued success in his professional career development.

Former SNFS Graduate Student Master’s Thesis and Business Featured in Philippines News

Ms Kriza CalumbaMs. Kriza Calumba Master's study was recognized and featured with several news appearances in the Philippines (Manila Bulletin, This Week in Asia, NextShark News, and the Chiang Rai Times) Ms. Calumba master’s thesis was also published in Food Production, Processing, and Nutrition peer-reviewed scientific journal.

Ms. Calumba was a former graduate student of Dr. Subramaniam Sathivel at the School of Nutrition and Food Sciences at LSU and was a Fulbright Scholar. In 2018, she was awarded an IFT Feeding Tomorrow Andy Rao International Division Travel Scholarship.

After completion of her master’s thesis, Kriza joined the Department of Food Science and Chemistry, University of the Philippines, Mindanao as an assistant professor. Kriza has opened a probiotic yogurt milk tea business in Davao City, Philippines. Link to Article: "Why Milk Tea can be good for you."

Pearls of wisdom: Unhinging facts about oysters

Louisiana oysters(06/07/21) BATON ROUGE, La. — “He was a bold man that first ate an oyster,” said 18th-century Irish satirist Jonathan Swift. Whether enjoyed fried, grilled, in a seafood gumbo or, perhaps most opinion dividing, raw, there is no denying the oyster’s impact on both Louisiana’s culture and seafood industry.

(right) Raw oysters can pose greater health risks when consumed between May and October due to the prevalence of vibrio, according to the CDC V. Todd Miller/LSU AgCenter Photo Credit.

Oysters have been consumed by humans for thousands of years. Wealthy Greeks and Romans thought of them as a delicacy and an aphrodisiac. While the former is still true in many cultures, the latter is more debatable.

Oysters are high in zinc, with six medium-sized ones providing 32 milligrams or 291% of the daily value, according to Healthline.com. Studies have shown that zinc is important to testosterone production in males, which would lend credence to the aphrodisiac theory, but it isn’t fully known if that is the actual reason for the long-held belief.

Another oyster claim is that they are alive until shucked. Megan La Peyre, a researcher in the LSU AgCenter School of Renewable Natural Resources, said this isn’t quite accurate.

“They are alive even after they are shucked,” she said. “If you eat them immediately after shucking, you are eating them live. And if you look carefully, you can see their heartbeat.”

One adage that many agree on is that oysters should not be consumed in months that don’t contain the letter “r” in their names. This idea likely dates back to 1599 when it appeared in an English cookbook, according to a New York Times article written in 2017 by science journalist Joanna Klein. There is merit to this, said AgCenter and Louisiana Sea Grant food safety specialist Evelyn Watts.

“We know that vibrio is more prevalent in warmer months,” Watts said. “But the fact is vibrio can occur at any time of the year, and eating raw or undercooked oysters always presents a foodborne risk.”

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revised: 28-Nov-2022 15:52