Reducing byproducts of the fishing industry

Nick Musso is a nutrition and food science major with a concentration in food science and technology. Musso’s research is making a product to reduce byproduct waste in the catfish industry in Louisiana. 

Musso reflected on the advantages he gained from his involvement in undergraduate research. A standout benefit was the funding provided by the College of Agriculture, which not only supported his research endeavors but also enabled him to receive compensation. This dual advantage allowed him to concurrently enhance his resume while enjoying monetary compensation for the work he was genuinely passionate about.