News Archive

The table and beyond - LSU AgCenter researchers studying use of crawfish as more than a meal.

Crawfish might make for more than just a good meal. Tail meat is the main reason farmers raise crawfish, but LSU AgCenter researcher, and School of Nutrition and Food Sciences Professor, Subramaniam Sathivel sees benefits in the entire crustacean.

He and other researchers are working on ways to add value to the Louisiana crawfish crop: potentially as minced meat; a source of chemicals for anti-aging products; and omega-3 oil for its potential health benefits or as a red food coloring.

Understanding the Food Safety Modernization Act (FSMA). The Food Safety Modernization Act (FSMA, pronounced fizz-ma) will affect farmers and consumers alike. From farm to plate, there are all manner of rules that will change the way raw food is handled. Dr. Achyut Adhikari, assistant professor at the LSU AgCenter's School of Nutrition and Food Sciences, told farmers at the Farm Bureau Federation convention there are seven primary areas they will be affected, as well as why consumers should pay attention. See what Dr. Adhikari has to say in this video interview.

The LSU AgCenter New Faculty Profile: Wenqing Xu Finds Fulfillment in Food Safety. With a three-way appointment at the AgCenter and College of Agriculture – Dr. Xu does extension work, conducts research, and teaches in the classroom. Her first priority when joining the AgCenter was to identify food safety needs in the state and work with agents and educators to create a food safety culture. Read more about Dr. Xu's passion for food-saftey issues and her reasearh interests that can help protect consumers in all walks of life from food-borne illness.

Congratulations to Dr. Marlene Janes, professor in the School of Nutrition and Food Sciences. She received the LSU Alumni Faculty Excellence Award.

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.