(09/12/25) BATON ROUGE, La. — The LSU AgCenter Food Innovation Institute (FOODii) and the School of Nutrition and Food Sciences will continue the food demonstration series Unlocking the Secrets of Food Sciences to delve into food science with a culinary twist.

The next series session will focus on charcuterie boards. It will be held on Friday, Oct. 17, from 5 to 8:30 p.m. in the test kitchen at the Animal and Food Sciences Laboratory Building on the LSU campus at 39 Forestry Lane.

Participants will have an opportunity to learn how some of the science behind charcuterie board blends sensory chemistry and texture dynamics.

LSU AgCenter and Louisiana Sea Grant seafood extension specialist Evelyn Watts said that the series will enable attendees to learn the science behind balancing flavors and texture to create an “out-of-this-world” charcuterie board.

“From meats and cheeses to seafood, nuts and fruits, we’ll dive into our favorite Louisiana seafood selections and collaborate with the Dairy Store to develop a yogurt-based dip that complements the board beautifully,” Watts said.

October is National Seafood Month, and Watts will be adding DIY smoked Louisiana seafood to elevate your charcuterie board. Participants also will have the opportunity to build their own custom boards using a delicious variety of meats, fruits, nuts and cheeses in addition to learning food safety basics to consider when making these fun treats.

Watts will work with Ashley Gutierrez, assistant director of FOODii; Shannon Coleman, associate professor and state extension specialist in the School of Nutrition and Food Sciences; and Chuck Boeneke, associate professor in the School of Animal Sciences. Each will bring their unique food science experiences to the session.

The event will include:

Expert insight: Discussion on building complementary and contrasting flavors so participants can learn unique ways to prepare and enjoy Louisiana seafood.

Innovative techniques: Attendees will discover cutting-edge techniques to release the aromatic compounds that can be done in the kitchen through discussions about smoking Louisiana seafood to make a savory dip.

Space is limited, and registration is required. The cost to attend is $60, and each participant will leave with their boards filled with delicious treats. Registration is available for kids ages 10 and older for an additional $10. They must be accompanied by an adult (18 or older).

Participants are asked to register by Oct. 10. Contact Ashley Gutierrez at AGutierrez@agcenter.lsu.edu or visit http://bit.ly/3I9yiA4 for more information.

The final topic for 2025 includes holiday gingerbread decorating. The 2026 schedule and topics will be released soon.