The Georgia coast is teeming with cannonball jellyfish. Researchers in the Food Science Department on UGA’s Griffin Campus are finding ways to turn those jellyfish into sustainable food products. WUGA’s Havivah Saltz sat down with Associate Professor Kevin Mis Soval, doctoral student Joinul Islam, and recent graduate Gina Fimiano to discuss jellyfish products and the future of sustainable food.
The lab’s research is supported by the Marine Extension and the Georgia Sea Grant. You can find more information and pictures at gacoast.uga.edu.
