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Dr. Evelyn Watts

Dr. Evelyn Watts

Assistant Professor

201C Animal and Food Sciences Laboratories
phone: 225-578-6304

email: egwatts@agcenter.lsu.edu

  • Doctorate 2011-2016 Food Science, Louisiana State University
  • Master’s 2009-2011 Food Safety, University of San Carlos in Guatemala
  • Veterinary Medicine 1995-2001 University of San Carlos in Guatemala

Evelyn Watts, Assistant Professor/Seafood Extension Specialist for Louisiana State University Agricultural Center and Louisiana Sea Grant, works with seafood processors assisting in regulatory compliance, as well as providing guidance on handling, processing, packaging, and storage technologies. Through her research and outreach work, she collaborates with federal, state and local agencies and has developed public/private partnerships.

Active member of the Guatemalan Veterinary Medicine Professional Society, LSU Food Science Club, IAFP, IFT, Gamma Sigma Delta Honor Society, Louisiana Marine Extension Project, Phi Tau Sigma Honor Society, AFDO, AFDOSS, and Epsilon Sigma Phi. Member of the Chain of Custody Technical Advisory Committee for the Audubon Gulf United for Lasting Fisheries (GULF) Responsible Fisheries Management Certification program, vise-chair of Gamma Sigma Delta LSU AgCenter Chapter, chair of Phi Tau Sigma LSU Chapter, board member of the Atlantic and Gulf Seafood Technology Conference, and member of the Seafood HACCP Alliance steering committee.

Evelyn has over a decade of experience working with the food industry and academia, where most of her work has been in the areas of regulatory compliance and food safety. Evelyn has extensive experience teaching Sanitation control procedures of fish and fishery products, Basic seafood HACCP, IHA HACCP, Better Process Control School, and FSPCA Preventive Controls for Human Foods courses. In addition to her experience, she has ten food safety certifications.

Recipient of LSU AgCenter 2017 Denver T. and Ferne Loupe Extension Team Award

In the News

LSU AgCenter, La. Sea Grant unveil first-of-its-kind Seafood Processing Lab on the Gulf Coast

[22 July 2022] JEANERETTE, La. — The LSU AgCenter and Louisiana Sea Grant showcased a new Seafood Processing Demonstration Laboratory at the AgCenter Iberia Research Station.

On July 19, the organizations hosted a ribbon cutting for the facility located at 603 LSU Bridge Road in Jeanerette, Louisiana. The facility will offer seafood processors hands-on training with equipment that can be used to create value-added seafood products and add marketability to what is being caught in Louisiana’s coastal and inland waters.

The facility is the first of its kind in the nation, according to Evelyn Watts, LSU AgCenter and Louisiana Sea Grant seafood extension specialist. She and Thomas Hymel, LSU AgCenter and Louisiana Sea Grant marine agent, had the idea for the facility two and half years ago and were instrumental in bringing it to fruition.

“We are an example for Louisiana, the Gulf Coast and the rest of the country,” Watts said. “The idea of the facility is that we can use it as a demonstration lab for people who want to start a seafood processing business. We can show them what type of equipment, with what layout, how to pack and how to freeze. We can also do this for existing facilities that need training for their employees or their managers on how to do things. We are looking to work with seafood technology and also with seafood safety.”

Evelyn Watts: Keeping Louisiana's seafood safe

(3/26/2021) Evelyn Watts gets to combine three of her favorite things in her job: people, seafood and traveling.

As a seafood extension specialist with the LSU AgCenter and Louisiana Sea Grant, Watts spends a lot of time meeting people who work in the industry and teaching them the best ways to process safe, high-quality seafood products.

“I help the industry understand regulations so they know how that applies to their facilities and to their processes,” she said.

She also conducts research on seafood topics. One project has involved studying how different methods of processing crawfish affect the amount of fat in tail meat. Processing has evolved significantly in the past 30 years, she said.

revised: 05-Aug-2022 12:09