international direct admission to louisiana state university (lsu) is available for international students with advanced english-language skills. the program focuses on academic, cultural, and professional growth to help students excel in school and prepare for a successful future.

as international direct students at lsu, individuals will receive:

exclusive and rigorous academic coursework

priority access to in-demand courses aligned with their interests

guidance from academic advisors and mentors

career development and networking opportunities

intensive classes alongside domestic students

the school of nutrition and food sciences at lsu offers a bachelor of science in nutrition and food sciences. the undergraduate program curriculum combines the areas of nutritional sciences and food science and technology. students in this program take core courses that provide essential knowledge for specialization in one of four concentrations:

dietetics

nutritional sciences/pre-medical

nutrition, health and society

food science and technology

each concentration offers a professional sequence in a specialized area, along with supporting courses in basic sciences and a broad general education. graduates are prepared for careers in dietetics, medicine, public health, business, education, research, or various sectors of the food industry.

in the food science and technology concentration, students study food chemistry, analysis, microbiology, engineering, and business to gain knowledge in research, development, processing, evaluation, packaging, and distribution of foods. emphasis is placed on food properties such as safety, taste, quality, and nutrition. students have opportunities to collaborate with culinary programs, gain practical experience through elective courses, and participate in internships with food companies.

electives in food safety, applied microbiology, food processing, food chemistry, analysis, and food business and marketing are available to enhance students’ knowledge and prepare them for careers in quality control, food manufacturing, product development, management, sales, marketing, and more. the food science and technology concentration follows national guidelines to provide a strong foundation for studying post-production properties and processing of food products.

graduates of the food science and technology concentration are equipped for various roles in the food industry related to quality and safety, applied microbiology, food engineering, processing, technology, chemistry, analysis, business, marketing research, and product development. they are also prepared for graduate study or professional programs in medical, dental, and pharmacy schools.