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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 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.



NFS Training & Certification

26 - 28 June 2018

Meat & Poultry HACCP Training
Registration is NOW OPEN

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.

23 - 26 July 2018
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.

28 - 30 August 2018

FSPCA Preventive Controls for Human Food
REGISTRATION is now OPEN

The Food Safety Modernization Act (FSMA) Current Good Manufacturing Practice, Hazard Analysis, and Risk-based Preventive Controls for Human Food regulation (referred to as the Preventive Controls for Human Food regulation) is intended to ensure safe manufacturing/processing, packing and holding of food products for human consumption in the United States. The regulation requires that certain activities must be completed by a “preventive controls qualified individual” who has “successfully completed training in the development and application of risk-based preventive controls”. This course developed by the FSPCA is the “standardized curriculum” recognized by FDA; successfully completing this course is one way to meet the requirements for a “preventive controls qualified individual.”

Registration will open soon. For more information, and a link to registration, go the FSPCA Preventive Controls for Human Food page.

5 - 6 September 2018

PSA - Train the Trainer
REGISTRATION is now OPEN

This two-day course will provide detailed information about Good Agricultural Practices (GAPs), co-management of natural resources and food safety, FSMA Produce Safety Rule requirements, and a review of the seven module PSA Grower Training curriculum. The course will also cover principles of adult education, how to incorporate the PSA curriculum into other extension trainings, developing working partnerships, expectations for trainers, and how to register a PSA Grower Training Course with the Association of Food and Drug Officials (AFDO).

Registration will open Soon For more information, and a link to registration, go the Product Safety Alliance - Train the Trainer Course page.


News

22 August 2017

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.

31 July 2017

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.

18 July 2017

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.

4 May 2017

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

Go to: News Archives

revised: 08-Jun-2018 9:55