Kevin E. Mis Solval, Ph.D.
Dr. Mis Solval is an Assistant Professor at The University of Georgia (UGA) – Department of Food Science and Technology where he conducts applied research in Food Process Engineering. Before joining UGA, he was a Process Engineer at the Global Graphene Group in Dayton, OH where he managed the spray drying operations of the company for producing graphene-enhanced products for energy storage applications. Kevin worked as an Assistant Professor of Biological and Physical Sciences at the University of Holy Cross in New Orleans, LA. from 2015 to 2017 where he taught college level food processing and physics courses and assisted local food startups in food product development and scale up processing. Originally from Guatemala, Dr. Mis Solval received his BS from Zamorano University, Honduras; MS in Food Science and PhD in Biological and Agricultural Engineering from Louisiana State University. As a passionate Food Engineer with an extensive background in Food and Bioprocess Engineering, Dr. Mis Solval has authored and co-authored nineteen (19) peer-reviewed articles, which have been cited more than 250 times by other peer-reviewed manuscripts in topics related to spray drying, cryogenic freezing, food fermentation and microencapsulation. As an educator, he has trained more than 400 college students and industry personnel in Food Processing, Ingredient Technology, and Introductory and Advance Physics courses. For his pioneering work and his contributions to the fields of Food Science and Technology and Bioprocess Engineering, Dr. Mis Solval has received several awards from Great Minds in STEM and from the Institute of Food Technologists (IFT). He is a lifetime member of the Phi Tau Sigma, the Honor Society of Food Science and Technology. Kevin enjoys outdoor activities and learning about gourmet coffee.