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The LSU AgCenter is making it possible for more schools to use foods produced locally by Louisiana farmers and growers.
Scientists are boosting the fiber and protein content in processed foods to make them more appealing to consumers.
The LSU AgCenter hosted events around Louisiana during the fall of 2019 to celebrate the 50th anniversary of the Expanded Food and Nutrition Education Program,
Extension agents teach food safety to people preparing food for large groups as well as for home meals.
The School of Nutrition and Food Sciences internship experience has proven to be a career enhancer and to improve subsequent academic performance.
This is an example of the success of the internship program in the School of Nutrition and Food Sciences.
LSU AgCenter scientists are studying the beneficial effects of hyaluronic acid from alligators.
LSU AgCenter researchers are studying shelf-stable foods that help consumers get delicious meals on the table in minutes.
LSU AgCenter researchers are developing the methods to keep hydroponic vegetable production safe.
LSU AgCenter researchers are studying the health effects of tart cherries.
LSU AgCenter researchers help Louisiana hot sauce producers learn to make their products more efficiently.
Flavors of Health is an LSU AgCenter community nutrition and health education program led by a core group of 10 extension nutrition agents.
A new method is being tested to assure irrigation water safety in fruit and vegetable production.
LSU AgCenter researchers are testing several strategies to help people reduce salt intake.
One potential source for more protein in the diets of our growing population is insects. LSU AgCenter scientists are looking at crickets.
Scientists are working to make it easier to add probiotics, which have many health benefits, to foods.
The :LSU AgCenter Food Incubator and Sensory Services Lab provide valuable service to Louisiana entrepreneurs and the food industry.
Food scientists continue to improve the probiotic qualities of foods to make them even healthier.
Food scientists continue to develop more functional dairy foods, which is good for the economy and good for people's health.
LSU AgCenter researchers are studying how to increase the tolerance of beneficial bacteria to the high temperatures required in manufacturing processed cheese.
Scientists are studying the use of chitosan, a substance created from the shells of crustaceans, as a preservative as well as food supplement.
