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Louisiana Agriculture Magazine Fall 2019
Food and Nutrition Infographic Flyer
School of Nutrition and Food Sciences Transforms Lives
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.
Helping Rural Louisiana Gain Access to Healthy Food
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.
Building Coalitions to Foster Healthy Louisiana Communities
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.
Can Crustacean Waste Be Used to Preserve Foods?
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.
Spicing Up Louisiana with Hot Sauce
Evelyn Watts
LSU AgCenter researchers help Louisiana hot sauce producers make their products safer and more cost effectively.
Developing Food Products with More Fiber and Protein
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.
Enhancing Probiotic Characteristics of Probiotic, Culture Bacteria
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.
Functional Dairy Foods Offer Health Benefits
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.
Improving Processing Attributes of Culture and Probiotic Bacteria
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.
Food Incubator, Sensory Services Lab Improve Business Potential
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.
Developing a Probiotics Delivery System for Improving Gut Health
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.
Strategies on Salt Reduction in Foods
Ryan Ardoin, Jose Alonso, Pitchayapat Chonpracha and Witoon Prinyawiwatkul
LSU AgCenter researchers are testing several strategies to help people reduce salt intake.
Improving Irrigation Water Safety for Strawberries
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.
Harnessing Health Benefits of Tart Cherries
Jack Losso, Johana Coronel, Diana Coulon, Michael Keenan and Frank Greenway
LSU AgCenter researchers are studying the health effects of tart cherries.
Alligator Byproducts: A Reservoir of Hyaluronic Acid
Jack Losso and Jose Daniel Estrada-Andino
LSU AgCenter scientists are studying the beneficial effects of hyaluronic acid, which include reducing inflammation, from alligator.
Evolution of a Healthy Lifestyle
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.
Managing Food Safety Risk with Hydroponic Systems
Janny Mendoza and Achyut Adhikari
LSU AgCenter researchers are developing the methods to keep hydroponic vegetable production systems safe.
Stable on My Table: Foods for Health and Convenience
Louise Wicker
LSU AgCenter researchers are studying shelf-stable foods that help consumers get delicious meals on the table in minutes.
Strengthening the Last Line of Defense for Foodborne Illness
Wenqing Xu
Extension agents teach food safety to people preparing food for large groups as well as for home meals.
Weaving Real-world Experience with Higher Education Through Internships
Wenqing Xu
The School of Nutrition and Food Sciences internship experience has proven to be a career enhancer and to improve subsequent academic performance.
Wenqing Xu
The faculty liaison for internships in the School of Nutrition and Food Science provides a compelling example of a successful internship.
Nutrition Education Program Celebrates 50 Years
Johnny Morgan
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.
LSU AgCenter News for Fall 2019
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
College of Agriculture News for Fall 2019
Tobie Blanchard
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
New Faculty Profile: Erin McKinley, Director of Dietetics Program
Tobie Blanchard
From a career with casinos, an assistant professor in the School of Nutrition and Food Sciences, took a circuitous path to nutrition and dietetics.
