Nutrition and Food Sciences News
Watts Receives Grace Drews Lehman Professorship to Advance Seafood Research and Extension
Dr. Evelyn Watts, associate professor in the School of Nutrition and Food Sciences and seafood extension specialist, has been named the recipient of the Grace Drews Lehman Professorship in Human Ecology. Watts leads research and outreach efforts at the LSU AgCenter and Louisiana Sea Grant Seafood Processing Demonstration Lab, focusing on seafood safety, quality, and innovation. The professorship was established to support agricultural research and the development of new technologies that benefit teaching, research, and extension in the School of Nutrition and Food Sciences. The fund was created by Howell to honor her close childhood friend, Grace Drews Lehman, who was stricken with polio just before the vaccine became available. Despite living much of her life in an iron lung and a rocking bed, Lehman remained a radiant and loving presence. "She was truly remarkable," Howell shared. "Whenever we went to see that young lady, she was never without a smile" (LSU Cornerstone Summer/Fall 2014, https://issuu.com/lsufoundation/docs/cornerstone_summerfall_2014).
Our Nutrition Undergraduate Fahmina Ali Receives the Office of Undergraduate Research Project Grant to Conduct Research on Effects of Dietary Lipids on Microbiota and brain
Fahmina "Mina" Ali, an undergraduate senior with a concentration in dietetics, and a microbiome science researcher in Dr. Ezgi Özcan's MinD-Gut lab received project grant funding from the Office of Undergraduate Research to conduct research on "Elucidating the Effects of Dietary Lipids on Gut Microbiome and Neuroinflammation". The purpose of these grants is to provide students a learning opportunity through participation in faculty-mentored projects. Full-time LSU undergraduate students can receive funding for hourly wages, supplies, and travel related to research. The MinD-Gut Lab studies how microbes and diet interact to influence the connection between the gut and the brain. Trillions of microbes live in our body, and they actively interact with our nervous system. What we eat affects how these microbes communicate with our body and brain. Mina is using techniques such as DNA extraction, microbiome sequencing, lipidomics, and ELISA to connect dietary lipids metabolism by microorganisms in our gut to inflammation in the brain-a common cause of cognitive decline. Mina will be presenting a poster and give a lightening talk at the LSU Summer Undergraduate Research Forum on Friday, August 1st, 2025. https://www.lsu.edu/our/funding/index.php
Dr. Witoon Prinyawiwatkul received the 2025 AgExcellence Legacy Educator Award
Dr. Witoon Prinyawiwatkul received the 2025 AgExcellence Legacy Educator Award. The Legacy Educator Award recognizes a tenured faculty member at LSU who has exhibited a sustained program of excellence as measured by significant contributions to their field. https://www.lsuagcenter.com/articles/page1745950663564
Undergraduate Food Science Student Researcher Wins Third Place in the College of Agriculture at LSU Discover Day
Aleen Rodriguez, an undergraduate senior with a concentration in dietetics and a food science student researcher in Dr. Witoon Prinyawiwatkul's lab, earned third place in the College of Agriculture Monetary Awards division at LSU Discover Day 2025. Discover Day is LSU's annual undergraduate research and creativity symposium, featuring over 450 presenters from across disciplines. Aleen's project focused on the development of a high-protein, plant-based, gluten-free cupcake using mung beans. The research highlights the potential of mung beans as a functional ingredient while demonstrating the intersection of product development, sensory evaluation, and nutrition science within the food science field. The project also included a consumer sensory evaluation with 90 participants, using a 9-point Hedonic scale to assess acceptability. Results showed the prototype was moderately liked, indicating potential for future refinement and development. By focusing on a product that is both plant-based and gluten-free, the research helps address a growing demand for inclusive food options that align with health and dietary needs. This work bridges the gap between food science and dietetics by promoting accessible, nutrient-dense alternatives that support individuals with celiac disease, gluten sensitivity, or those seeking more sustainable, plant-forward diets.
Food Science PhD Candidate Wins Third Place at LSU Venture Challenge for Salsa with Added Nutritional Value
Roberto Antonio Cedillos Hernandez, a Ph.D. candidate in Nutrition and Food Science with a concentration in Food Science and Technology, earned third place in the 2025 J Terrell Brown Venture Challenge for his start-up We the Salsa. His award-winning product is a creamy salsa with bold, authentic Latin flavors and added nutritional value, designed for health-conscious consumers seeking functional foods. Roberto was awarded $5,000 in funding to support his business, which is being incubated at LSU and reflects his passion for food innovation and science-driven product development. The Venture Challenge, hosted annually by the Stephenson Entrepreneurship Institute at LSU, empowers student entrepreneurs from across the university system through capital, mentorship, and technical support. Students submit detailed business plans and pitch their ventures live to a panel of judges for a share of the $35,000 prize pool. This year's competition drew a wide range of innovations, with Roberto proudly representing the School of Nutrition and Food Sciences as a finalist. The recognition of We the Salsa showcases how food science can intersect with entrepreneurship to address consumer demand for flavorful, nutritious, and innovative products. Roberto's success is a testament to the creativity and applied research emerging from LSU's academic community. https://www.lsu.edu/business/news/2025/4/commercial-real-estate-solution-wins-2025-j-terrell-brown-venture-challenge-2025.php
Food Science Club recognized LSU College of Agriculture Club of the Year
We are thrilled to announce that the 2025 LSU College of Agriculture Club of the Year is the LSU Food Science Club! This outstanding organization has gone above and beyond in staying true to its mission, providing members with incredible opportunities, and making a lasting impact on the College of Agriculture. From hands-on learning experiences to community outreach and professional development, the LSU Food Science Club exemplifies excellence in every way. Congratulations to the LSU Food Science Club on this well-deserved recognition!
Lindsay Barleycorn, recognized Young Dietitian of the Year 2024
Louisiana Academy of Nutrition and Dietetics, Louisiana affiliate of the Academy of Nutrition and Dietetics, it's a professional organization representing over 1000 dietetic nutrition experts throughout the state of Louisiana.
Dr. Sathivel Subramaniam Receives William E. "Bud" Davis Alumni Professorship and Mary Sandefur Tobin Professorship
he University Faculty Awards honors faculty who exemplifies excellence in teaching, research and community engagement. Faculty nomination packets include recommendations from deans, supervisors, colleagues, collaborators and more. Nomination packets are reviewed by selection committees through a rigorous process. Faculty are notified in the spring semester of their award. Learn more about 2024 LSU Faculty Awards Recipients https://www.lsu.edu/academicaffairs/faculty-awards/recipients.php.
Louisiana State University Student Ivannova Lituma Wins Prominent Food Research Competition
The Institute of Food Technologists Student Association (IFTSA), a student-governed community of members of the Institute of Food Technologists (IFT), is pleased to announce that Ivannova Lituma, a PhD student at Louisiana State University in Baton Rouge, has won the IFTSA Graduate Research Competition for her research on the "Effect of UV-C Light Treatment Against Listeria Monocytogenes on Hydroponically Grown Lettuce and its Effect on Quality." She was honored recently at IFT FIRST: Annual Event & Expo, IFT's popular food science, technology, and innovation showcase aimed at addressing the biggest issues impacting the global food system that attracted more than 16,000 attendees and over 1,100 exhibitors.
Dr. James T.F. Wise received The Metals Specialty Section Bruce A. Fowler Metals Young Investigator Endowment Fund Award
Dr. James T.F. Wise received the 2024 Society of Toxicology: The Metals Specialty Section's Bruce A. Fowler Metals Young Investigator Award. The Society of Toxicology is the preeminent toxicology society in the world, and this award is their highest award recognizing young investigators researching metals. Pictured on the left: Dr. Lu Cai, Professor and Director of the Pediatric Research Institute, University of Louisville; Center: Dr. James T.F. Wise, School of Nutrition, Louisiana State University and the LSU AgCenter; right: Dr. Chengfeng Yang, Metals Specialty Section President and Professor at Stonybrook University.