Gastrophysical Investigation of Jellyfish-based Foods

This thesis investigates the utilization of jellyfish as a sustainable food source from a gastrophysical perspective. Jellyfish populations are increasing, causing ecological and economic problems in coastal areas worldwide. By the concept of “to defeat it, eat it”, the thesis aims to explore innovative culinary possibilities of jellyfish and to expand our fundamental scientific understanding of the underlying principles of jellyfish food preparations. The particular focus is on investigating the microscopic structures and mechanical properties of developed jellyfish-based foods… Read the full publication here