As part of ongoing research into innovative and sustainable ways to valorize marine side-streams, Konstantinos Schoinas, MSc student at Laboratory of Food Process Engineering, Wageningen University & Research, has been exploring spray drying of jellyfish with FOODIMAR partner Luc Sweers (SDU FOOD MATTERS).
The images show the process and resulting powder produced during the trials. This work forms part of Konstantinos’ MSc thesis, supervised by Luc Sweers and Patrick Wilms, and contributes to FOODIMAR’s mission to transform underused marine resources into valuable products.
