• Louisiana State University, Doctor of Philosophy in Food Science. May 2016.
• University of San Carlos in Guatemala, Master’s in Quality Assurance Systems, Specialized in Food Safety, March 2011.
• University of San Carlos in Guatemala, Veterinary Medicine, November 2001.

• July 2025-present: Grace Drews Lehman Professor in Human Ecology, Louisiana State University Agricultural Center.
• July 2022-present: Research Director, Seafood Processing Demonstration Laboratory, Louisiana State University Agricultural Center.
• July 2023-present: Associate Professor, School of Nutrition and Food Sciences, Louisiana State University Agricultural Center; & Seafood Extension Specialist, Louisiana Sea Grant.
• January 2017-June 2023: Assistant Professor, School of Nutrition and Food Sciences, Louisiana State University Agricultural Center; & Seafood Extension Specialist, Louisiana Sea Grant.
• January 2014-December 2016: Instructor, School of Nutrition and Food Sciences, Louisiana State University Agricultural Center.
• November 2012-December 2013: Research Associate, Food Science Department, Louisiana State University Agricultural Center.
• June 2011-October 2012: Graduate Research Assistant, Food Science Department, Louisiana State University Agricultural Center.
• January 2009-May 2011: Professor, School of Veterinary Medicine, University of San Carlos in Guatemala. Guatemala.
• May 2003-December 2008: Consultant, Independent. Guatemala.
• May 2001-April 2003: Quality Control and Food Microbiology Laboratory Coordinator (pork slaughterhouse, boning and processing plant), Empacadora Toledo, S.A.Guatemala.
• January 2001-April 2001: Research Associate, Poultry Diagnostics Laboratory. School of Veterinary Medicine, University of San Carlos in Guatemala. Guatemala.

The Beyond the Boat – Seafood Processing Demonstration Laboratory (SPDL) was inaugurated in July 2022 as Louisiana’s only seafood‑focused processing demonstration facility of its kind. Located at the LSU AgCenter Iberia Research Station, the SPDL houses commercial‑scale food processing equipment used for workforce training, applied research, and product and process development. The facility supports commercial fishermen, seafood processors, and industry partners seeking to expand processing capacity, improve food safety practices, and develop value‑added seafood products.

The SPDL provides hands‑on training and outreach in food safety, sanitation, and good manufacturing practices, while offering opportunities to evaluate state‑of‑the‑art processing and packaging technologies. By demonstrating alternative processing strategies, the facility helps fishermen and processors move beyond low‑value commodity markets, strengthening economic resilience and increasing off‑season sales potential. The laboratory also supports applied research by providing a dedicated space for sample preparation and pilot‑scale processing for LSU AgCenter faculty and collaborating institutions.

Developed in collaboration with Dr. Evelyn Watts, Thomas Hymel, Louisiana Sea Grant Marine Extension Agent, the SPDL was established through the repurposing of an existing facility and serves as a regional seafood hub supporting industry recovery, redevelopment, and innovation. Dr. Evelyn Watts serves as co‑director of the facility.

For more information on facility capabilities and training opportunities, visit: Seafood Processing Demo Lab