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Join us to learn more about the impacts of oil on marine estuaries. Our speakers will cover multiple topics from estuarine dynamics, phytoplankton, submerged aquatic vegetation, and fish. It’s sure to be a great day of learning.
Guest speakers include the following researchers:
- Brian Dzwonkowski – Assistant Professor, University of South Alabama
- James Pinckney – Director of Belle W. Baruch Institute for Marine and Coastal Sciences, University of South Carolina
- Charles Martin – Research Assistant Professor, University of Florida IFAS Nature Coast Biological Station
- Ben Dubansky – Adjunct Professor, University of North Texas
- Jill Awkerman – Research Ecologist, Environmental Protection Agency
Registration is free. Attend in-person or by live-streaming online.
The Louisiana Sportsman Show — the biggest hunting and fishing show in the state — is returning to the Mercedes-Benz Superdome this summer. This show will be an encore to the hugely successful show held in Gonzales this past March. This show in the Dome will be held July 19-21.
The Sanitation Control Procedures training is intended to assist the seafood industry in developing and implementing “Sanitation Control Procedures” as mandated by the U.S. Food and Drug Administration (FDA). This regulation is commonly know as the “Seafood HACCP Regulation” which became effective December 18, 1997. Since this date, seafood processors have been required to ‘monitor’ sanitary control procedures used during processing in order to show their compliance with good sanitary conditions and practices.
The School of Nutrition and Food Sciences offers a one day Sanitation Control Procedures for Processing Fish and Fishery Products (SCP) training designed to educate seafood processors, packers, wholesales, importers, harvesters and warehouses about sanitation procedures. Participants who complete the course receive a certificate issued by AFDO, that fulfills the FDA requirements for seafood SCP training.
Training in Hazard Analysis Critical Control Point (HACCP) is mandated for the seafood processors by the U.S. Food and Drug Administration (FDA). Basic HACCP courses teach the principles of HACCP and empower processors to develop HACCP plans specific for each seafood product they handle or produce.
The School of Nutrition and Food Sciences offers a two and a half day basic Seafood HACCP training designed to educate seafood processors, packers, wholesales, importers, harvesters and warehouses about seafood safety. Participants who complete the course receive a certificate issued by AFDO, that fulfills the FDA requirements for seafood HACCP training.
Coastal Louisiana is one of the most dynamic places in the country. Generations who have lived there have adapted to the changing landscape. Join LSU Associate Professor of Religious Studies and History Michael Pasquier to learn about the oral history project, Coastal Voices, he and his students have embarked upon to capture the stories of Louisiana resilience. For more about their project, go to coastalvoices.lsu.edu.
LSU Science Café is sponsored by the LSU Office of Research & Economic Development and held on the last Tuesday of each month. Doors open at 5 p.m. for networking and light refreshments, and the talk will start at 6 p.m. People of all ages are welcome.
Coastal Louisiana is one of the most dynamic places in the country. Generations who have lived there have adapted to the changing landscape. Join LSU Associate Professor of Religious Studies and History Michael Pasquier to learn about the oral history project, Coastal Voices, he and his students have embarked upon to capture the stories of Louisiana resilience. For more about their project, go to coastalvoices.lsu.edu.
LSU Science Café is sponsored by the LSU Office of Research & Economic Development and held on the last Tuesday of each month. Doors open at 5 p.m. for networking and light refreshments, and the talk will start at 6 p.m. People of all ages are welcome.