Two faculty members in the Department of Food Science have been named Fellows of the Institute of Food Technologists.
Lucina Lampila, who also has an appointment with Louisiana Sea Grant, was recognized for her expertise in ingredient technology and seafood processing, products and safety. She is a leading authority on ingredient technology, particularly with foodgrade phosphates, and the chemical and physical changes by ingredient incorporation into major food categories. She is also an expert in seafood processing, products and safety.
Witoon Prinyawiwatkul was honored for his dedicated research, teaching and service work in value-added product development and sensory science. His most significant research contributions include development of value-added functional ingredients from seafood, aquaculture byproducts, and wastes and their applications in foods. Another focus of his work is using sensory science methods for developing new food products.
(This article was published in the summer 2013 issue of Louisiana Agriculture magazine.)
The LSU AgCenter and the LSU College of Agriculture