{"id":19,"date":"2019-07-19T14:00:37","date_gmt":"2019-07-19T18:00:37","guid":{"rendered":"http:\/\/site.caes.uga.edu\/smartfoodprocessinglab\/?page_id=19"},"modified":"2023-05-10T13:22:25","modified_gmt":"2023-05-10T17:22:25","slug":"news","status":"publish","type":"page","link":"https:\/\/site.caes.uga.edu\/smartfoodprocessinglab\/news\/","title":{"rendered":"News"},"content":{"rendered":"\n<h2 class=\"wp-block-heading\"><strong>2021<\/strong><\/h2>\n\n\n\n<ul class=\"wp-block-list\">\n<li>Boran Yang was awarded the 2021 Dr. Manjeet S. Chinnan Graduate Student Support. UGA FST. Congrats Boran!<\/li>\n\n\n\n<li>Boran Yang was the <strong>THIRD PLACE winner<\/strong> of the 2021 Graduate Student Poster Oral Competition&nbsp; Fruit and Vegetable Product Division at the Annual Meeting of the Institute of Food Technologists (IFT). Congratulations Boran!<\/li>\n\n\n\n<li>Peter Chiarelli was the <strong>SECOND PLACE winner of <\/strong>the 2021 Graduate Student Poster Oral Competition&nbsp; Aquatic Food Products Division &#8211; Annual Meeting of the Institute of Food Technologists (IFT). Congratulations Peter!<\/li>\n\n\n\n<li>Peter Chiarelli received the 2021 University of Georgia Southeastern IFT Student Leadership Award. Great job Peter!<\/li>\n\n\n\n<li>Peter Chiarelli received the 2021 Southeastern IFT Board Leadership Award. Congratulations Peter!<\/li>\n\n\n\n<li>04\/08\/2021 &#8211; Peter Chiarelli passed his M.S. thesis defense entitled &#8220;Developing a novel marine gelatin from salted and dried cannonball jellyfish (<em>Stomolophus meleagris<\/em>) and its application as a microencapsulating agent for probiotic <em>Lactobacillus rhamnosus GG<\/em>&#8220;. He will be graduating on May 2021. Congratulations Peter!<\/li>\n\n\n\n<li>03\/30\/2021 &#8211; Boran Yang passed his M.S. thesis defense entitled &#8220;Microencapsulation of polyphenols extracted from pomegranate peels and their application in salad dressing&#8221;. He will be graduating on May 2021. Congratulations Boran!<\/li>\n\n\n\n<li><a href=\"https:\/\/www.caes.uga.edu\/news-events\/news\/story.html?storyid=8550&amp;story=Jellyfish-Product-Development\">01\/31\/2021 &#8211; PI Mis Solval awarded a research grant from USDA NIFA AFRI Foundational and Applied Science Program to engineer novel food ingredients from cannonball jellyfish<\/a><\/li>\n<\/ul>\n\n\n\n<h2 class=\"wp-block-heading\"><strong>2020<\/strong><\/h2>\n\n\n\n<ul class=\"wp-block-list\">\n<li>09\/01\/2020 &#8211; Georgia Citrus Association and PI Mis Solval&#8217;s team awarded $30K from USDA \/AMS &#8211; Georgia Department of Agriculture to enhance the sustainability of Georgia&#8217;s citrus industry<\/li>\n\n\n\n<li><a href=\"https:\/\/gacoast.uga.edu\/studentblog\/an-aspiring-food-scientists-mission-to-introduce-jellyfish-in-the-american-market\/\">09\/01\/2020 &#8211; M.S. Student Peter Chiarelli awarded a Graduate Research Traineeship from GA Sea Grant. The award (~$25K) will help Peter to investigate novel food applications for cannonball jellyfish in Mis Solval&#8217;s lab. Congratulations Peter!<\/a><\/li>\n\n\n\n<li><a href=\"https:\/\/www.centerforproducesafety.org\/researchproject\/462\/awards\/Using_lowcost_smartphonebased_infrared_cameras_to_evaluate_cooling_and_storage_conditions_of_fresh_produce.html\">09\/01\/2020 &#8211; PI Mis Solval secured a $41.8 K research grant from Center of Produce Safety (CPS) to evaluate smartphone-based infrared cameras to evaluate cooling and storage conditions of fresh produce<\/a><\/li>\n\n\n\n<li>08\/05\/2020 &#8211; Nan Jiang graduated with a M.S. in Food Science and Technology. Nan will pursue a Ph.D. in Biophysics at the University of Wisconsin, Madison, WI. Congratulations Nan!<\/li>\n\n\n\n<li>08\/01\/2020 &#8211; Emma Moore joins Mis Solval&#8217;s lab as a M.S. student. Emma received a B.S. in dietetics from Louisiana State University (LSU).<\/li>\n\n\n\n<li>07\/15\/2020 &#8211; PI Mis Solval presented in a session entitled &#8220;Food Industry 4.0: How to prepare future workforce for food industry in the digital disruption era?&#8221; organized at the Virtual 2020 Annual Meeting of the Institute of Food Technologists (IFT).<\/li>\n\n\n\n<li>07\/15\/2020 &#8211; Nan Jiang presented two research abstracts at the Virtual 2020 Annual Meeting of the Institute of Food Technologists (IFT).<\/li>\n\n\n\n<li><a href=\"https:\/\/farmer-to-farmer.org\/volunteers\/volunteer-stories\/category\/guatemala\/profile\/kevin-mis-solval\">01\/15\/2020 &#8211; PI Mis Solval volunteered with Partners of the Americas in his home country of Guatemala to assist Corporaci\u00f3n ARSO to establish spray drying operations to produce tropical fruit powders and dried vegetables!&nbsp;<\/a><\/li>\n<\/ul>\n\n\n\n<h2 class=\"wp-block-heading\"><strong>2019<\/strong><\/h2>\n\n\n\n<ul class=\"wp-block-list\">\n<li>12\/10\/2019 &#8211; Dr. Miao Yu from Liaoning Academy of Agricultural Sciences \u2013 Institute of Food and Processing, China joins Mis Solval&#8217;s as a Visiting Scientists. Dr. Yu will work on developing novel dried ingredients from peanut sprouts.<\/li>\n\n\n\n<li><a href=\"https:\/\/twitter.com\/hashtag\/NewFacultyTour?src=hash\">08\/09\/2019 &#8211; PI Mis Solval attended the 2019 UGA New Faculty Tour.<\/a><\/li>\n\n\n\n<li>08\/01\/2019 &#8211; Boran Yan joins Mis Solval&#8217;s lab as a M.S. student. Boran comes from China and will be working on developing value-added products from Georgia-grown pomegranate.<\/li>\n\n\n\n<li>08\/01\/2019 &#8211; Peter Chirelli joined Mis Solval&#8217;s lab as a M.S. Student. Peter comes from the University of Florida where he obtained his B.S. in Food Science and will work on developing innovative food applications using Cannonball jellyfish.<\/li>\n\n\n\n<li>06\/05\/2019 &#8211; PI Mis Solval was selected to participate in the 2019 Emerging Leaders Network event organized by the Institute of Food Technologists (IFT).<\/li>\n\n\n\n<li><a href=\"https:\/\/gacoast.uga.edu\/studentblog\/using-gelatin-produced-from-georgia-caught-cannonball-jellyfish-to-microencapsulate-probiotics\/\">06\/01\/2019 &#8211;&nbsp;Nan Jiang was selected by the GA Sea Grant to receive a prestigious <strong>Graduate Research Traineeship<\/strong>. She and PI Mis Solval will be awarded $33 K to support the M.S. research project of Ms. Jiang. Congratulations Nan!<\/a><\/li>\n\n\n\n<li>01\/05\/2019 &#8211; Emerson Garcia, an undergraduate student from Zamorano University, joins Mis Solval&#8217;s lab as a Research Visiting Scholar. Emerson will work on developing high value products using cannonball jellyfish. Welcome Emerson!<\/li>\n\n\n\n<li>11\/01\/2019 &#8211;&nbsp;PI Mis Solval received a $10 K from GA Sea Grant&#8217;s Program Development to develop gelatin powders from cannonball jellyfish.<\/li>\n<\/ul>\n\n\n\n<h2 class=\"wp-block-heading\"><strong>2018<\/strong><\/h2>\n\n\n\n<ul class=\"wp-block-list\">\n<li>08\/01\/2018 &#8211;&nbsp;Nan Jian joins Mis Solval&#8217;s lab as the first graduate student. Nan will work on developing microencapsulated probiotic powders using collagen extracted from cannonball jellyfish.<\/li>\n\n\n\n<li><a href=\"https:\/\/foodscience.caes.uga.edu\/news\/story.html?storyid=7757&amp;story=Food-Engineer\">08\/01\/2018 &#8211; PI Mis Solval joins UGA Food Science and Technology as an Assistant Professor of Food Process Engineering<\/a><\/li>\n\n\n\n<li><\/li>\n<\/ul>\n","protected":false},"excerpt":{"rendered":"<p>2021 2020 2019 2018<\/p>\n","protected":false},"author":633,"featured_media":0,"parent":0,"menu_order":0,"comment_status":"closed","ping_status":"closed","template":"","meta":{"footnotes":""},"class_list":["post-19","page","type-page","status-publish","hentry"],"_links":{"self":[{"href":"https:\/\/site.caes.uga.edu\/smartfoodprocessinglab\/wp-json\/wp\/v2\/pages\/19","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=19"}],"version-history":[{"count":10,"href":"https:\/\/site.caes.uga.edu\/smartfoodprocessinglab\/wp-json\/wp\/v2\/pages\/19\/revisions"}],"predecessor-version":[{"id":416,"href":"https:\/\/site.caes.uga.edu\/smartfoodprocessinglab\/wp-json\/wp\/v2\/pages\/19\/revisions\/416"}],"wp:attachment":[{"href":"https:\/\/site.caes.uga.edu\/smartfoodprocessinglab\/wp-json\/wp\/v2\/media?parent=19"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}