Nutrition and Food Sciences News
Exploring the Gut-Brain Connection: Mina Ali Presents at SURF 2025
Mina Ali, an undergraduate student in the LSU School of Nutrition and Food Sciences, presented a poster and gave a lightning talk at the Summer Undergraduate Research Forum (SURF) on August 1, 2025. Mina shared results from her LSU OUR project grant, which explored how dietary lipids impact the gut microbiome. As a researcher in Dr. Ezgi Özcan's MinD-Gut Lab, Mina had the opportunity to connect with fellow scientists from across Louisiana and explain the dynamic relationship between diet, microbiota, and brain function. She captured the audience's imagination by saying, "Imagine the Inside Out movie characters in Riley's head living in your gut." Her research contributes to a growing understanding of the gut-brain axis and how nutrition can influence both physical and mental health. Learn more about SURF: LSU Summer Undergraduate Research Forum https://www.lsu.edu/our/events/surf-summer-undergraduate-research-forum.php
Edible Coating Innovation Earns LSU Student First Place at IFT Annual Event
Chien-I Hsu, a PhD candidate in the LSU School of Nutrition and Food Sciences, earned first place in the Graduate Student Oral Competition (Fruit & Vegetable Products Division) at the 2025 Institute of Food Technologists (IFT) First Annual Event & Expo held in Chicago, IL. His award-winning presentation, "Effect of Rosemary Oil-Incorporated L-Arginine Cross-Linked Carboxymethylcellulose Edible Coating on Microbial Safety and Storage Stability of Cantaloupe Under Cold Storage," impressed judges with its scientific rigor, practical relevance, and engaging delivery. The competition drew nearly 100 graduate student submissions from top universities and research institutions worldwide. As a finalist, Chien-I competed against outstanding doctoral candidates from institutions including Cornell University and the University of Guelph, ultimately earning the top honor. This achievement highlights Chien-I's commitment to addressing critical postharvest food safety challenges through innovative edible coating technologies. His research has promising applications for improving produce safety, extending shelf life, and reducing food waste--key issues in the global food supply chain. Chien-I extends his gratitude to Dr. Sam Sathivel for research guidance and resources, Dr. Witoon Prinyawiwatkul for support in refining the presentation, and his lab members for their encouragement throughout the process.
International Conference: Co-Products
Dr. Giovanna M. Aita, adjunct professor (and former PhD graduate) in the LSU School of Nutrition and Food Sciences, attended the ISSCT Pre-Congress and XXXIII Centennial Congress held in Cali, Colombia, from August 21-28. The International Society of Sugar Cane Technologists (ISSCT) is a global association of scientists, technologists, managers, institutions, and companies dedicated to advancing the cane sugar industry and its co-products. As Chair of the Co-Products Section, Dr. Aita delivered a presentation titled "Polyphenols-derived nanoparticles: antimicrobial and antibiofilm properties." A microbiologist by training, she is at the forefront of efforts to replace petroleum-based fuels and chemicals with sustainable alternatives derived from biomass. Her research addresses both technical and economic challenges while prioritizing environmental sustainability. Dr. Aita has led pioneering efforts in the bioconversion of agricultural and woody residues, as well as low-value process by-products, into platform chemicals, nutritional supplements, and antimicrobial biomaterials. Her areas of expertise include biomass pretreatment, enzymatic hydrolysis, fermentation, antimicrobials, and nanomaterials.
LSU Undergraduate Research Fair
The School of Nutrition and Food Sciences team recently welcomed incoming LSU freshmen students to the 2025 Undergraduate Research Fair. This event was attended by our school's faculty, current students and incoming freshmen as a way to showcase undergraduate research that took place.
Evelyn Watts: Living the Louisiana Land-Grant Mission
Dr. Evelyn Watts, Seafood Extension Specialist at LSU AgCenter and Louisiana Sea Grant, leads efforts to help small-scale seafood businesses thrive. Through the Seafood Processing Demonstration Lab, she and the lab team provide training, equipment access, and market development support. Their work focuses on creating both innovative seafood products and consumer demand, strengthening local economies and empowering fishermen.
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