COLLEGE OF
AGRICULTURE
NUTRITION & FOOD SCIENCES
THE ART OF FOOD DIETETICS FOOD SCIENCE & TECHNOLOGY FOOD SCIENCE & TECHNOLOGY — PRE-MED NUTRITION, HEALTH & SOCIETY NUTRITIONAL SCIENCES — PRE-MED Food is essential because it provides life-sustaining nutrients and the energy we need to thrive. As any south Louisianian will tell you over a steaming pile of crawfish, food is essential to fun. It’s inseparable from culture. In the School of Nutrition & Food Sciences, our world-class faculty teach students from diverse backgrounds how to keep food fresh, nutritious, safe, and delicious. We teach the basics of nutrition required to improve health. The learning environment is structured to promote self-reliance, critical thinking, problem solving, intellectual curiosity, community involvement,
scholarly pursuits, lifelong learning, and professional integrity. Students are prepared for careers in food and nutrition management, dietetics, public policy, research and development, quality assurance, packaging technology, food law and regulations, and education and research with job opportunities in the food or health industries, government, or commodity groups. The school offers a variety of research and educational opportunities outside the classroom, too. Our students work in the community, in clinics, and in labs and research facilities.
CONCENTRATIONS Dietetics: Gain a broad knowledge base and specialized skills in human nutrition, food, and food system management. A student who successfully completes our dietetics concentration can apply for a dietetic internship with the ultimate goal of obtaining professional credentials in dietetics. Some of these required courses are human physiology, biochemistry, anatomy, nutrition and disease, food science, and cultural foods. Food Science & Technology: Learn what makes food appetizing and safe and how it gets to consumers. Students learn all aspects of food production, from development to packaging and distribution. They study safety, taste, acceptability, quality, and nutrition. Students learn food chemistry, analysis, microbiology, engineering, and business. Graduates are prepared for careers in quality assurance, research and development, manufacturing, and regulatory compliance.
DISCOVER THE SCIENCE OF BUILDING A CAREER.
Food Science & Technology — PreMedical Option: Explore the relationship
nutrition education, the food industry, and government or scientific writing.
between food science, nutrition, and health. Our students learn how to slow aging, prevent disease, and solve problems related to inflammation, cancer, and obesity. Students in this concentration aspire to attend medical school.
Nutritional Sciences — Pre-Medical Option: Understand the critical role that
Nutrition, Health & Society: Examine the links between food, nutrition, and society. This concentration provides students with the knowledge and skills necessary for careers in the health professions, including nutrition,
food and nutrition play in reducing risk of chronic and acute diseases. Nutritional science provides premedical students with a solid basis for building meaningful medical careers. This concentration prepares students for careers in the food or health care industries, education, or government and meets the requirements for application to medical and dental school.
STUDENT PROFILE
Growing up, Trista Galivan’s best friend was often hospitalized because of her compromised immune system, which made her sensitive to foodborne outbreaks. That relationship inspired Galivan to learn how to keep the food supply safe. “I decided to major in nutrition and food sciences because food scientists are the people who take care of the safety of our food,” said Galivan, a junior in the program. Joining an organization will make LSU seem smaller and more like home, Galivan said. For 2018-19, Galivan will be president of Les Voyageurs, a College of Agriculture leadership and outreach organization, and she serves on the executive board for the Agriculture Students Association.
CLUBS AND ORGANIZATIONS Student Dietetic Association: Members of this professional student organization make connections and gain experience within the dietetics profession. They have many opportunities to apply what they learn in class by serving in the community.
Food Science Club: The Food Science Club enhances members’ knowledge of food science. The club provides activities to promote student involvement in local, regional and national Institute of Food Technologies activities.
Be a part of something. Make connections. Gain experience with others.
FACILITIES The School of Nutrition & Food Sciences is housed in several buildings on campus. The stateof-the-art facilities include wellequipped research laboratories and demonstration and commercial kitchen facilities. External collaborations with Pennington Biomedical Research Center, clinicians, public schools, regulatory agencies, and private industries enhance learning.
Students can work in the LSU AgCenter Food Incubator, which helps entrepreneurs successfully develop emerging food ventures and bring products to market.
STUDY ABROAD Students can study food and culture in Greece during winter intersession and in France during the spring intersession.
Learn more at lsu.edu/agriculture or call (225) 578-2065. email: agstusv@lsu.edu
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The LSU AgCenter and LSU provide equal opportunities in programs and employment.