School of Nutrition and Food Sciences
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Academics Research Extension


The Food Science Department trains students in the quality, nutrition, processing and safety of foods for the $600 billion food industry by integrating biology, physical sciences and engineering. Departmental research addresses basic and applied food science involving sensory quality, the physical, microbiological and chemical makeup of food, and the technology and engineering of food processing. Extension Food Science faculty are primarily responsible for service/outreach activities with Louisiana’s seafood producers and food processing industry.
Our Mission

Food is a basic requirement for life. We set our daily schedules by it and depend on it for good health. It is the focal point of most of our social activities. Hundreds of billions of dollars are spent each year on advertising, processing and purchasing food. As a result, food processing is one of the nation’s largest industries. With growing and shifting populations, methods for processing, distributing and marketing foods have changed dramatically in this century. Along with these changes, there are increasing new challenges in food safety and quality. LSU Food Science delivers quality education and provides training, consultation and services to meet the needs of the local, national and international food industries and consumers.

Plant Diagnostic Center
Soil Testing Lab