Gina E. Eubanks
The School of Nutrition and Food Sciences executes all facets of the land-grant university mission through its research, teaching and extension programs.
Denise Holston, Melissa Cater and Stephanie Broyles
People living in rural areas of Louisiana have higher rates of nutrition-related diseases than people living in more urban areas for many reasons.
Denise Holston, Melissa Cater and Gina E. Eubanks
Instead of the traditional model for teaching nutrition classes and working with families one-on-one, the new approach is to work with the entire community.
Nancy Katherine Rubio, Marlene Janes, Zhimin Xu and Witoon Prinyawiwatkul
Scientists are studying the use of chitosan, a substance created from the shells of crustaceans, as a preservative as well as food supplement.
LSU AgCenter researchers help Louisiana hot sauce producers make their products safer and more cost effectively.
Joan M. King, Christopher Ringuette and Gabriella Paz
Scientists are boosting the fiber and protein content in processed foods to make them more appealing to consumers.
Tanuja Muramalla, Luis Vargas, Behannis Mena, Olga Cueva, Najim Najim and Kayanush Aryana
Food scientists continue to improve the probiotic qualities of foods to make them even healthier.
Emily Mouton, Olga Cueva, Marvin Moncada, Brad Trammell, Ingrid Osorio, Charles Boeneke and Kayanush Aryana
Food scientists continue to develop more functional dairy foods, which is good for the economy and people’s health.
Rachael Brown, Emilio Ernesto, Douglas Olson and Kayanush Aryana
LSU AgCenter researchers are studying how to increase the tolerance of beneficial bacteria to the high temperatures required to manufacture processed cheese.
Ashley Gutierrez, Gaye Sandoz and Witoon Prinyawiwatkul
The LSU AgCenter Food Incubator and Sensory Services Lab provide valuable services for food entrepreneurs and the food industry.
Subramaniam Sathivel, Arranee Chotiko, Chen Liu, Emmanuel Kyereh, Bennett Dzandu and Mike Keenan
Scientists are working to make it easier to add probiotics, which have many health benefits, to processed food.
Ryan Ardoin, Yupeng Gao, Cristhiam Gurdian and Witoon Prinyawiwatkul
One potential source for more protein in the diets of the worlds’ growing population is insects. LSU AgCenter researchers are looking at crickets.
Ryan Ardoin, Jose Alonso, Pitchayapat Chonpracha and Witoon Prinyawiwatkul
LSU AgCenter researchers are testing several strategies to help people reduce salt intake.
Jose L. Brandao Delgado, Kathryn K. Fontenot, Achyut Adhikari and Marlene Janes
A new method is being tested to assure irrigation water safety in fruit and vegetable production.
Jack Losso, Johana Coronel, Diana Coulon, Michael Keenan and Frank Greenway
LSU AgCenter researchers are studying the health effects of tart cherries.
Jack Losso and Jose Daniel Estrada-Andino
LSU AgCenter scientists are studying the beneficial effects of hyaluronic acid, which include reducing inflammation, from alligator.
Elizabeth Gollub and Sandra May
Flavors of Health is an LSU AgCenter statewide community nutrition and health education program led by a core of extension nutrition agents.
Janny Mendoza and Achyut Adhikari
LSU AgCenter researchers are developing the methods to keep hydroponic vegetable production systems safe.
LSU AgCenter researchers are studying shelf-stable foods that help consumers get delicious meals on the table in minutes.
Extension agents teach food safety to people preparing food for large groups as well as for home meals.
The School of Nutrition and Food Sciences internship experience has proven to be a career enhancer and to improve subsequent academic performance.
The faculty liaison for internships in the School of Nutrition and Food Science provides a compelling example of a successful internship.
The LSU AgCenter hosted events around Louisiana during the fall of 2019 to mark the 50th anniversary of the Expanded Food and Nutrition Education Program.
Linda Foster Benedict
Researcher gets $410,000 grant to control fat; Louisiana woman inducted into the national 4-H Hall of Fame; AgCenter team committed to hemp production; High school students get hands-on genetics lesson; and more
Grain elevator processing professionals endow scholarship; Ruben and Laura Dauzat give generously to college; Nearly $10,000 raised at annual Cocktails and Cuisine event; and more
From a career with casinos, an assistant professor in the School of Nutrition and Food Sciences, took a circuitous path to nutrition and dietetics.