Richard Bogren, Prinyawiwatkul, Witoon
News Release Distributed 08/28/13
BATON ROUGE, La. – Two faculty members in the LSU AgCenter Department of Food Science have been named Fellows of the Institute of Food Technologists.
Lampila, who also has an appointment in the Louisiana Sea Grant College Program, was recognized for her expertise in ingredient technology and seafood processing, products and safety.
Prinyawiwatkul was honored for his dedicated research, teaching and service work in value-added product development and sensory science.
Lampila is a leading authority on ingredient technology, particularly with food-grade phosphates, and the chemical and physical changes by ingredient incorporation into major food categories. She is also an expert in seafood processing, products and safety.
Lampila has created more than 75 novel and useful applications for processors, authored several dozen marketing brochures and more than 100 technical bulletins, and presented more than 200 technical seminars on the development of the phosphate market.
Prinyawiwatkul’s most significant research contributions include development of value-added functional ingredients from seafood, aquaculture byproducts, and wastes and their applications in foods.
Another focus of Prinyawiwatkul’s work is using sensory science methods for developing new food products. He uses statistical analyses to assist in interpreting complex sensory data and consumer responses.Rick Bogren
The LSU AgCenter and the LSU College of Agriculture