From jellyfish to pomegranates: Revolutionizing food processing in Georgia

In this episode, we dive into the world of food processing with Kevin Mis Solval, associate professor in the University of Georgia's Department of Food Science and Technology. Discover how Georgia's food industry is embracing innovation, blending tradition with modernity to craft sustainable, high-quality products for the world in this episode of Cultivating Curiosity. Kevin discusses his groundbreaking research that embraces both cutting-edge technologies and centuries-old techniques. We hear about unexpected but successful ventures, like turning jellyfish into valuable food products! Listen in to learn how these innovations are reshaping the state's food landscape, creating sustainable solutions and setting the stage for a future where creativity meets industry expertise.Resources:Mini peach processing line photosUSDA-NIFA: https://www.nifa.usda.gov/USAID: https://www.usaid.gov/CAES Newswire stories:UGA researchers develop market for jellyfish proteins in GeorgiaUGA food scientists get creative with Georgia commoditiesGrant boosts development of novel food ingredients from jellyfishUGA food science student wins USDA NIFA predoctoral fellowshipMore about cannonball jellies: https://www.youtube.com/watch?v=Pi4zYrTSP0EEdited by Jordan Powers and Emily DavenportProduced by Jordan Powers and Emily DavenportMusic and sound effects by Mason McClintock, an Athens-based singer, songwriter and storyteller who creates innovative soul-pop music that transcends traditional genre boundaries. Hailing from small-town Southeast Georgia, Mason's influences range from the purest pop to the most powerful gospel. Mason is a former Georgia 4-H'er and a recent University of Georgia graduate! Listen to his music on Spotify. Get social with us!Follow CAES on Facebook, Twitter, Instagram and LinkedIn and check out UGA Extension on on Facebook, Twitter, Instagram and LinkedIn for the latest updates.