Kevin E. Mis Solval is an Associate Professor in the Department of Food Science and Technology at the University of Georgia (UGA), where he leads applied research in Sustainable Food Process Engineering. Before joining UGA, he worked as a Process Engineer at Global Graphene Group in Dayton, Ohio, managing spray drying operations to produce graphene-enhanced products for energy storage. From 2015 to 2017, he served as an Assistant Professor at the University of Holy Cross in New Orleans, teaching food processing and physics while assisting local startups with food product development and scale-up processes.
Originally from Guatemala, Dr. Mis Solval earned his BS from Zamorano University in Honduras and his MS and PhD from Louisiana State University in Food Science and Biological and Agricultural Engineering, respectively. He is a passionate Food Engineer, authoring 39 peer-reviewed articles with over 1,000 citations, focusing on topics such as spray drying, sustainable food ingredients, food fermentation, and microencapsulation. Since joining UGA in 2018, he has secured nearly $2.5 million in competitive funding to support his research and extension programs. He has received several awards for his contributions to Food Science and Bioprocess Engineering and is a lifetime member of Phi Tau Sigma, the Honor Society of Food Science and Technology. Kevin enjoys outdoor activities and exploring gourmet coffee.
Members of the KHNI Scientific Community had the privilege to attend and present research at the 22nd World Congress of Food Science and Technology in Rimini, Italy. The attendees ranged from academic researchers, government body representatives, students, food scientists from industry and many more. There was great interest in the poster and paper on the… Read more »
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