Fall 2019 Volume 62 Number 4 header.

Louisiana Agriculture Magazine Fall 2019

Food and Nutrition Infographic Flyer


eubanksjpgSchool 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.


holston2jpgHelping 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.


holstonjpgBuilding 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.


RubiojpgCan 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.


wattsjpgSpicing Up Louisiana with Hot Sauce

Evelyn Watts

LSU AgCenter researchers help Louisiana hot sauce producers make their products safer and more cost effectively.


KingjpgDeveloping 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.


aryana2jpgEnhancing 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.


aryanajpgFunctional 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.


janesjpgImproving 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.


gutierrezjpgFood 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.


sathiveljpgDeveloping 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.


ardoin2jpgInsects As New Food Sources

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.


ArdoinjpgStrategies 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.


janes2jpgImproving 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.


losso2jpgHarnessing 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.


LossojpgAlligator 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.


gollubjpgEvolution 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.


mendozajpgManaging 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.


WickerjpgStable 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.


xu3jpgStrengthening 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.


Xu1jpgWeaving 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.


Xu2jpgThe Value of Internships

Wenqing Xu

The faculty liaison for internships in the School of Nutrition and Food Science provides a compelling example of a successful internship.


morganjpgNutrition 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.


agcenterjpgLSU 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


coajpgCollege 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


blanchardjpgNew 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.

Innovate . Educate . Improve Lives

The LSU AgCenter and the LSU College of Agriculture

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