School of Nutrition and Food Sciences
The School of Nutrition and Food Sciences aims for excellence with comprehensive, education, scholarship, and outreach. Nutrition professionals provide training in nutrition science, community nutrition, and clinical nutrition with a focus on improving health and well-being of all citizens and populations. Food science professionals train students in the quality, processing, and safety of foods for the multibillion dollar food industry.
Scholarly and educational programs at the undergraduate and graduate level integrate the basic and applied sciences with outreach. In the spirit of the land-grant university system, the School offers students unique opportunities to gain valuable experience by working with our diverse research faculty on projects covering a broad range of nutrition and food science topics.
Our extension faculty, with specializations in consumer/ producer food safety, community nutrition, health and well-being, work with parish agents to deliver science-based information to Louisiana citizens.
The school also collaborates with LSU AgCenter Food Innovation Institute (FOODii) which is a business incubator that specializes in developing emerging food ventures and providing technical services to existing and emerging companies.
Dietetics
Students can pursue a concentration in dietetics to gain specialized skills in human nutrition, food and food system management. Upon successful completion of the program, students can apply for a dietetic internship with the ultimate goal of obtaining professional credentials in dietetics.
Nutrition Sciences with Pre-Med option
The nutrition and food sciences curriculum prepares students for careers in the health professions, specifically dietetics or medicine, or in the food industry. The nutritional sciences/pre-medical concentration provides students with a strong grounding in nutritional sciences while meeting the course work requirements for students planning to apply to most medical or dental schools.
Nutrition, Health, and Society
The concentration of nutrition, health and society prepares students for a variety of careers in nutrition including, but not limited to nutrition education, the food industry, or scientific writing.
Food Science and Technology
For students taking the food science and technology area of concentration, there are several job areas available in the food industry related to food quality and safety, applied microbiology, food engineering, processing and technology, food chemistry and analysis, food business and marketing research, and product development.
Explore Research and Outreach
The School of Nutrition and Food Sciences is integrating basic and applied learning through outreach and extension.
School of Nutrition and Food Sciences in the News
Dr. Giovanna M. Aita, adjunct professor (and former PhD graduate) in the LSU School of Nutrition and Food Sciences, attended the ISSCT Pre-Congress and XXXIII Centennial Congress held in Cali, Colombia, from August 21-28. The International Society of Sugar Cane Technologists (ISSCT) is a global association of scientists, technologists, managers, institutions, and companies dedicated to advancing the cane sugar industry and its co-products. As Chair of the Co-Products Section, Dr. Aita delivered a presentation titled "Polyphenols-derived nanoparticles: antimicrobial and antibiofilm properties." A microbiologist by training, she is at the forefront of efforts to replace petroleum-based fuels and chemicals with sustainable alternatives derived from biomass. Her research addresses both technical and economic challenges while prioritizing environmental sustainability. Dr. Aita has led pioneering efforts in the bioconversion of agricultural and woody residues, as well as low-value process by-products, into platform chemicals, nutritional supplements, and antimicrobial biomaterials. Her areas of expertise include biomass pretreatment, enzymatic hydrolysis, fermentation, antimicrobials, and nanomaterials.
The School of Nutrition and Food Sciences team recently welcomed incoming LSU freshmen students to the 2025 Undergraduate Research Fair. This event was attended by our school's faculty, current students and incoming freshmen as a way to showcase undergraduate research that took place.
Dr. Evelyn Watts, Seafood Extension Specialist at LSU AgCenter and Louisiana Sea Grant, leads efforts to help small-scale seafood businesses thrive. Through the Seafood Processing Demonstration Lab, she and the lab team provide training, equipment access, and market development support. Their work focuses on creating both innovative seafood products and consumer demand, strengthening local economies and empowering fishermen.