Faculty by Area of Interest
| Name | Contact | Interests | |
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Achyut Adhikari |
Associate Professor 263 Knapp Hall 225-578-2529 acadhikari@agcenter.lsu.edu |
Working with producers on issues relating to the Food Safety Modernization Act |
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Kayanush J. Aryana |
Professor 115 Dairy Science Building 225-578-4380 karyana@agcenter.lsu.edu |
Functional dairy foods; influence of health beneficial components, vitamins, minerals, immune enhancers, omega-3-fatty acids, probiotics, prebiotics, fibers, antioxidants, carotenoids in various amounts and combinations on key quality attributes of dairy foods. Enhancing probiotic properties, acid and bile tolerances, improving processing attributes, salt and heat tolerances of dairy culture bacteria. Pulsed electric fields in dairy foods processing. |
Charles Boeneke |
Associate Professosr
249 Knapp Hall 225-578-8131 Cboeneke@agcenter.lsu.edu |
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Sharman Charles |
Instructor 271 Knapp Hall 225-578-1704 sjcharles@agcenter.lsu.edu |
EFNEP Program Manager |
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Shellie Doré |
Instructor 205 Knapp Hall 225-578-3661 sdore@lsu.edu |
Foodservice Management, Dietetics Management, Quantity Food Production, Food Safety, ServSafe® Certification |
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Elizabeth Gollub |
Assistant Professor 281 Knapp 225-578-4448 egollub@agcenter.lsu.edu |
Application of a small changes approach and basic principles of habit formation to the adaptation and normalization of healthy eating and routine physical activity behaviors; Community nutrition program development; program evaluation. |
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Denise Holston | Assistant Professor 201 Knapp Hall 225-578-4573 DHolston@agcenter.lsu.edu |
Child Nutrition/Childhood Overweight and Obesity; Nutrition Communication; Nutrition Education; Community Nutrition; Disclosures in Healthcare Settings |
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Bailey Houghtaling |
Assistant Professor of Nutrition 271 Knapp Hall 225-578-2598 bhoughtaling@agcenter.lsu.edu |
Food environment influence on dietary behaviors and quality; improving rural health outcomes; key decision-makers’ capacity to improve variables of the food environment (e.g., marketing-mix and choice-architecture properties); policy and systems approaches to health promotion and disease prevention; and sustainability. |
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Marlene E. Janes | Professor Graduate Coordinator Ag Chemistry 225-342-5812 ext. 129 mjanes@agcenter.lsu.edu |
Food Microbiology and Food Safety, Control/elimination of Listeria monoyctogenes, E. coli O157:H7, Shigella, Salmonella, Campylobacter, Vibrio, Bacillus cereus, Hepatitis A, and Norovirus in food and water |
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Michael J. Keenan | Professor 209 Knapp Hall 225-578-1708 mkeenan@agcenter.lsu.edu |
Study of the health effects of the dietary fermentable fiber, resistant starch, which includes molecular effects and the effect on the microbiota. This includes the study of the whole grain and non-whole grain forms of resistant starch and the effects of different dietary levels of fat on fermentation of resistant starch. |
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Joan M. King | Professor 201J Animal and Food Sciences Laboratory Bldg 225-578-5157 jking@agcenter.lsu.edu |
Ingredient development-especially resistant starch; ozone processing to remove unwanted chemicals; oxidation products in processed and stored foods |
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Jack N. Losso | Professor
212 Food Science 225-578-3883 jlosso@agcenter.lsu.edu |
Recovery of bioactive compounds for food and biomedical applications, identification/development of dietary anti-angiogenic functional foods/nutraceuticals |
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Erin McKinley |
Director of the Didactic Program in Dietetics Assistant Professor 285 Knapp Hall 225-578-1631 emckinley@agcenter.lsu.edu |
Survey instrument development; breastfeeding behaviors; breastfeeding self-efficacy among pregnant women and new mothers; using health behavior theory to create breastfeeding education programs for pregnant women |
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Brandi Milioto | Instructor 257 Knapp Hall 225-578-1537 bmilioto@lsu.edu bmilioto@lsu.edu |
Methods of nutritional assessment and nutrition education and counseling to promote behavior change |
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Judy Myhand | Instructor 219 Human Ecology 225-578-1718 jmyhand@agcenter.lsu.edu |
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Karen Overstreet |
Professor, Emeritus koverstreet@agcenter.lsu.edu |
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Witoon Prinyawiwatkul | Professor 201-B Animal & Food Sciences Laboratory Bldg 225-578-5188 wprinya@lsu.edu wprinyawiwatkul@agcenter.lsu.edu |
Seafood/aquacultural byproducts/wastes; consumer-oriented product optimization and acceptance; statistical methods/ analyses in sensory research |
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Gaye Sandoz |
Coordinator 212 Wilson Hall 225-578-7213 gsandoz@agcenter.lsu.edu |
Food Incubator |
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Subramaniam Sathivel | Professor 220 Wilson Hall 225-578-0614 ssathivel@agcenter.lsu.edu |
Bioavailability of the micro or nano-encapsulated omega-3 fatty acids & bioactive compounds. Biodegradable matrix and colloidal system from seafood and agricultural byproducts. Non-thermal and thermal food processing technologies to prevent/reduce microbial loads in foods and improve food quality. |
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Georgianna Tuuri | Professor Ann Armstrong Peltier Professor in Dietetics Undergraduate Coordinator 255 Knapp Hall 225-578-1722 gtuuri@agcenter.lsu.edu |
Examines food preferences and develops and tests nutrition and exercise interventions to promote healthy diets and active lifestyles, conducts community-based research with children and caregivers |
Carla Verbois |
Extension Associate SNAP-ED 280 Knapp Hall 225-578-0485 Cverbois@agcenter.lsu.edu |
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Evelyn (Gutierrez) Watts |
Assistant Professor 201C Animal and Food Sciences Laboratories 225-578-6304 egwatts@agcenter.lsu.edu |
Outreach to seafood processors on issues related with food safety and processing. Leads Sanitation Control Procedures for Fish and Fishery Products and Basic Seafood HACCP |
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Louise Wicker |
Professor 297B Knapp Hall 225-578-6153 Lwicker@agcenter.lsu.edu |
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Wenqing Xu |
Assistant Professor 281 Knapp Hall 225-578-3997 Wenqing.Xu@agcenter.lsu.edu |
Consumer Food Safety, microbiology, food preservation, disaster food planning and safety |
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Zhimin Xu | Professor 201H Animal and Food Sciences Laboratory Bldg. 225-578-5280 zxu@agcenter.lsu.edu |
Characterization of health promoting (bioactive) compounds in agricultural products; stability and utilization of bioactive compounds during post-harvest treatment, storage, and food processing |
