This Week's Program
The University of Georgia Department of Food Science and Technology’s Kevin Mis Solval and his team of researchers have secured a nearly half-million dollar grant from the U.S. Department of Agriculture's National Institute of Food and Agriculture (NIFA) to aid in creating safe food ingredients from cannonball jellyfish. Harvested on the southeast coast of the U.S., cannonball jellyfish, commonly called jellyballs, have become a prominent catch for fisheries located within the region, and a way for shrimpers to diversify their catch during the off-season for shrimp. But history has shown that there has never been a domestically sustainable market for jellyfish food products. Dr. Solval will share stories from his research. 
“Developing ingredients from food byproducts really excites me. There are a lot of novel food ingredients out there to build from. “The modern consumer is more aware of what she or he is eating and they demand more nutritious and less processed food. I believe there is a big opportunity to capitalize on those needs.”
A native of Guatemala, Mis Solval earned his bachelor's degree in Food Science at Zamorano University in Honduras, his master's degree from Louisiana State University and his doctorate at the University of the Holy Cross in New Orleans.
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