However, researchers at LSU’s School of Nutrition and Food Science have developed a way to turn a smelly byproduct of the seafood industry into a way to make other foods last longer on the shelf.

Unlocking the Secrets of Food Science: 5 p.m. to 8:30 p.m. Friday at LSU AgCenter Test Kitchen, 39 Forestry Lane, Baton Rouge LSU AgCenter's Food Innovation Institute, in conjunction with the ...