Sunday, November 27, 2022

Jellyfish for Eats?

Environmental & Science Education, STEM, Nature of Science, Earth & Space Science, Earth Systems

Ed Hessler

Antonella Leone, a  biochemistry researcher at the National Research Council - Institute of Science of Food Production in Leece, Italy says this about her work, "Despite the stings, sampling jellyfish in the Mediterranean the best part of my work."

Leone is assessing "jellyfish as a potential food for the past four years." The project is part of the Gojelly project funded by the European Union. It is also an interesting website.

This is another in the Nature Briefing series Where I Work and even shorter than usual. It is described as a 2 minute read. There is a striking image of Dr. Leone at work.

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