2024-2025 General Catalog
Nutrition and Food Sciences (Graduate Program)
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For information regarding the UNDERGRADUATE PROGRAM, click here.
Program Overview
The School of Nutrition and Food Sciences offers advanced studies in food chemistry, food quality, product development, byproduct utilization, food safety, foods for health and combating effects of obesity, food microbiology, sensory analysis and consumer research, and nutrition and food biotechnology. Students may also study specific foods such as seafood, rice, dairy products, sweet potato, peppers, meat, or others. Training and research in the basic sciences of biology, physics, and chemistry, and the natural sciences of biochemistry, microbiology, toxicology, and engineering are incorporated into graduate studies which allow specialization in specific areas of student interest.
The department is well equipped with research laboratories for food chemistry, food microbiology, food analysis, tissue culture/hybridoma, food engineering, nutrition and processing, and computerized sensory analysis. Pilot food processing facilities have freezing, mixing, forming, mince recovery, batter and breading, packaging, and other processing equipment. Other LSU units such as the Schools of Animal Sciences; Human Ecology; Plant, Environmental & Soil Sciences; Veterinary Medicine; and Renewable Natural Resources; the Departments of Biological & Agricultural Engineering and Oceanography & Coastal Sciences; Audubon Sugar Institute; and Pennington Biomedical Research Center also provide faculty expertise and laboratories for analysis and pilot processing activities for food.
Administration
Admission
Applications and supporting materials for all graduate study must be submitted through the online application site for the LSU Graduate School. Official transcripts, official test scores, and other materials that come from third-party sources must be mailed to: LSU Office of Graduate Admissions, 114 West David Boyd Hall, Baton Rouge, LA 70803. These paper documents are stored electronically, and departments have access to all materials submitted by and/or on behalf of a student applying to graduate study.
Applications for admission are received and evaluated by the school for each semester (fall, spring, summer). Applicants must adhere to the application deadlines established by the Graduate School.
Students seeking admission must submit satisfactory credentials from previous study, have a minimum of 150 verbal GRE score and 150 quantitative GRE score, three letters of recommendation that describe the student’s ability to pursue graduate studies in food or nutrition science, and a statement of purpose or interest in the desired specific area of food or nutrition science. The statement of purpose satisfies the writing sample requirement for admission. International students whose native language is not English must also submit TOEFL, IELTS, or PTE scores that meet the Graduate School minimum requirements.
When all admission requirements are met and documents have been submitted, full admission will be considered by the school’s graduate faculty members. Final admittance to the program must be supported by a member of the school’s graduate faculty, who serves as the student’s major advisor. If a student does not meet all requirements, he or she may be admitted provisionally (e.g., on probation if the GPA is not 3.0 or higher or if the GRE is not 1000 or higher). Students are admitted for fall, spring, and summer semesters, but admission depends upon the availability of space in the program of each individual professor. The lack of space in a program is sufficient justification to deny admission of an applicant.
Financial Assistance
Financial assistance may be available for students. Support may be available through the school or other units in the form of research or teaching assistantships. Financial assistance is on a competitive basis so early applications are encouraged. Each professor determines the availability of space and financial assistance for the graduate students in his/her program. Students on assistantship receive full tuition waivers but are responsible for university fees, insurance, and other costs. To ensure consideration for financial aid, all application materials should be submitted as early as possible before the actual admitting semester. The deadlines for admission are in March for the fall semester and in October of the previous year for the spring and summer semesters.
Graduate Faculty
(check current faculty listings by department here)
Adhikari, Achyut (7M) Food Safety
Aryana, Kayanush (M) Functional Foods, Probiotics
Gollub, Elizabeth (6A) Food/Eating Behaviors, Nutrition Education, Program Evaluation
Holston, Denise (7M) Rural food access, Food security and Qualitative research
Keenan, Michael (M) Molecular nutrition, resistant starch, rodent models
King, Joan (M) Ingredient testing and product development, food chemistry
Losso, Jack (M) Protein Biotechnology, Chronic Disease Prevention
McKinley, Erin (6A) Breastfeeding, Survey design/testing
Prinyawiwatkul, Witoon (M) Sensory sciences, Consumer research, Product innovation
Subramaniam, Sathivel (M) Food & Bioprocessing, Unit Operations, Thermal & non-thermal processing
Tuuri, Georgianna (M) Behavioral change and food literacy
Watts, Evelyn (7M) Seafood Technology Education and Outreach
Wise, James (6A) Environmental health and Lung cancer
Xu, Zhimin (Jimmy) (M) Chromatography, antioxidants, phytochemicals, flavor, and colorants
ProgramsGraduate CertificateMaster of ScienceDoctor of Philosophy
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