Overview
In the Department of Food Science, training and research in the basic sciences such as biology, chemistry and physics are conceptualized during applied food science investigations. Natural sciences, including biochemistry, microbiology, toxicology, engineering and marine science, are often incorporated into graduate studies as adjunct and indispensable components of graduate research.
The Food Science Department contains well-equipped research laboratories in the areas of Food Chemistry, Food Microbiology, Tissue Culture/Hybridoma, Food Processing, Sensory Analysis and Food Toxicology. Additionally, pilot-plant facilities are available through interdepartmental cooperation with key LSU campus departments such as Animal and Dairy Sciences, Biological and Agricultural Engineering, Horticulture and Oceanography & Coastal Sciences. The Schools of Human Ecology, Veterinary Medicine and Renewable Natural Resources also provide faculty expertise.
The Food Science Department is affiliated with the Louisiana Agricultural Experiment Station, LSU AgCenter, which facilitates excellent graduate research opportunities.
Graduate Studies are further enhanced by networking with key on-campus and off-campus agencies such as:
- Audubon Sugar Institute
- Institute for Environmental Studies
- Nuclear Science Center
- Pennington Biomedical Research Center
- Pike Burden Aquaculture Center
- School of Veterinary Medicine
- USDA-ARS Southern Regional Research Center
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| Posted on: 8/30/2006 12:40:50 PM |
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