{"id":104,"date":"2019-07-19T17:29:55","date_gmt":"2019-07-19T21:29:55","guid":{"rendered":"http:\/\/site.caes.uga.edu\/smartfoodprocessinglab\/?page_id=104"},"modified":"2025-04-16T15:37:56","modified_gmt":"2025-04-16T19:37:56","slug":"graduate-students","status":"publish","type":"page","link":"https:\/\/site.caes.uga.edu\/smartfoodprocessinglab\/people\/graduate-students\/","title":{"rendered":"Students"},"content":{"rendered":"\n

Current Students<\/h2>\n\n\n\n
No.<\/strong><\/td>Name<\/strong><\/td><\/td>Degree<\/strong><\/td>Expected graduation<\/strong><\/td>About<\/strong><\/td><\/tr>
1<\/td>Peter Chiarelli<\/td>\"Peter<\/td>Ph.D.<\/td>May 2025<\/td>Peter got a B.S. in Food Science from the University of Florida. His research is focused on developing novel food applications for cannonball jellyfish.<\/td><\/tr>
2<\/td>Javier Cruz-Padilla<\/td><\/td>Ph.D.<\/td>August 2025<\/td>Javier got a B.S. from Zamorano University and a M.Sc. from Purdue University. He is evaluating the effect of processing conditions on the quality of collagen-based products.<\/td><\/tr>
3<\/td>Joinul Islam<\/td><\/td>Ph.D.<\/td>Summer 2026<\/td>Joinul got a M.Sc. from North Carolina A & T. He is developing bioplastics from jellyfish collagen.<\/td><\/tr>
4<\/td>Gina Fimiano<\/td><\/td>Ph.D.<\/td>May 2028<\/td>Gina got her B.S. from the University of Florida. She is developing eco-friendly marine peptides with antifreezing properties.<\/td><\/tr><\/tbody><\/table><\/figure>\n\n\n\n
<\/div>\n\n\n\n

Alumni<\/h2>\n\n\n\n
No.<\/strong><\/td>Name<\/strong><\/td><\/td>Degree<\/strong><\/td>Graduation date<\/strong><\/td>About<\/strong><\/td><\/tr>
1<\/td>Dr. Miao Yu<\/td>\"This<\/td>None<\/td>Dec. 2020<\/td>Dr. Yu was a visiting scientist from the Liaoning Academy of Agricultural Sciences. She worked on developing probiotic-containing spray dried powders from peanut sprouts. <\/td><\/tr>
2<\/td>Nan Jiang<\/td>\"This<\/td>M.Sc.<\/td>Summer 2020<\/td>Nan was the first student that graduated from the lab. Her work was focused on the microencapsulation of probiotic Lactobacillus rhamnosus GG<\/em> with jellyfish gelatin. She is currently pursuing a Ph.D. in Biophysics at the University of Wisconsin – Madison.<\/td><\/tr>
3<\/td>Caidee Dobbs<\/td><\/td>None<\/td>Dec. 2019<\/td>Caidee was a high school intern in lab during the Fall of 2019. She worked on developing instant sweet potato powders.<\/td><\/tr>
4<\/td>Emma Moore<\/td><\/td>M.Sc.<\/td>May 2022<\/td>Emma got a B.S. in Nutrition and Food Science with a concentration in Dietetics from Louisiana State University (LSU). While at LSU, she was a member of the Tiger Girl dance team, the Student Dietetic Association, the Academy of Nutrition and Dietetics, and the Institute of Food Technologists (IFT). She developed novel applications for Georgia-caught brown shrimp.<\/td><\/tr>
5<\/td>Boran Yang<\/td><\/td>M.Sc. and Ph.D.<\/td>Summer 2024<\/td>Boran received his BS in Food Science and Technology from Shandong University of Technology, China. His research was focused on developing value-added products from Georgia-grown pomegranates. His Ph.D. research was focused on the feasibility of thermal cameras and computer simulations to evaluate cooling and storage conditions of fresh produce. <\/td><\/tr>
6<\/td>Emerson Garcia<\/td><\/td>Intern<\/td>May 2019<\/td>Emerson was an undergraduate intern from Zamorano University, Honduras. He worked on developing food applications for cannonball jellyfish.<\/td><\/tr>
7<\/td>Anna Valdivia<\/td><\/td>Intern<\/td>May 2025<\/td>Anna was an undergraduate intern from Zamorano University, Honduras. She worked on novel bioplastics from marine biomaterials.<\/td><\/tr><\/tbody><\/table><\/figure>\n\n\n\n

<\/p>\n","protected":false},"excerpt":{"rendered":"

Current Students No. Name Degree Expected graduation About 1 Peter Chiarelli Ph.D. May 2025 Peter got a B.S. in Food Science from the University of Florida. His research is focused on developing novel food applications for cannonball jellyfish. 2 Javier Cruz-Padilla Ph.D. August 2025 Javier got a B.S. from Zamorano University and a M.Sc. from […]<\/p>\n","protected":false},"author":633,"featured_media":0,"parent":113,"menu_order":0,"comment_status":"closed","ping_status":"closed","template":"","meta":{"footnotes":""},"class_list":["post-104","page","type-page","status-publish","hentry"],"_links":{"self":[{"href":"https:\/\/site.caes.uga.edu\/smartfoodprocessinglab\/wp-json\/wp\/v2\/pages\/104","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/site.caes.uga.edu\/smartfoodprocessinglab\/wp-json\/wp\/v2\/pages"}],"about":[{"href":"https:\/\/site.caes.uga.edu\/smartfoodprocessinglab\/wp-json\/wp\/v2\/types\/page"}],"author":[{"embeddable":true,"href":"https:\/\/site.caes.uga.edu\/smartfoodprocessinglab\/wp-json\/wp\/v2\/users\/633"}],"replies":[{"embeddable":true,"href":"https:\/\/site.caes.uga.edu\/smartfoodprocessinglab\/wp-json\/wp\/v2\/comments?post=104"}],"version-history":[{"count":9,"href":"https:\/\/site.caes.uga.edu\/smartfoodprocessinglab\/wp-json\/wp\/v2\/pages\/104\/revisions"}],"predecessor-version":[{"id":459,"href":"https:\/\/site.caes.uga.edu\/smartfoodprocessinglab\/wp-json\/wp\/v2\/pages\/104\/revisions\/459"}],"up":[{"embeddable":true,"href":"https:\/\/site.caes.uga.edu\/smartfoodprocessinglab\/wp-json\/wp\/v2\/pages\/113"}],"wp:attachment":[{"href":"https:\/\/site.caes.uga.edu\/smartfoodprocessinglab\/wp-json\/wp\/v2\/media?parent=104"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}