As a tenured Associate Professor and startup company founder at the University of Georgia (UGA), Kevin specialises in bridging scientific research and real-world impact through food innovation, biotechnology and product commercialisation.
He has guided over 80 companies in launching new food products, from concept to commercialisation, and holds a patent-pending technology for jellyfish collagen.
His research spans microencapsulated bioactives, SMART food processing technologies, and novel blue protein applications. Equally important to his mission is training the next generation of food scientists and innovators.
Through hands-on research, industry collaboration and real-world product development, Kevin aims to equip future leaders with the skills and vision to shape the future of food. He is passionate about building sustainable, science-driven food systems and fostering blue economy initiatives that drive rural innovation and economic growth.
According to the Food and Agriculture Organisation of the United Nations (FAO) an estimated 14% of the world’s food is lost per year between harvest and retail market. Additionally, approximately 17% of this food waste is generated at the retail and consumer levels1. With an ever-growing population (expected to reach 9.6 billion by 2050), sustainable…
