THE FUTURE IS JELLY
THE FUTURE IS JELLY
What if one of Georgia’s most abundant marine species could help solve problems far beyond the ocean?
Student research at the University of Georgia is exploring new ways to transform cannonball jellyfish into value-added products, from ingredients that help protect frozen foods to biodegradable alternatives to conventional plastics.
Supported by Marine Extension and Georgia Sea Grant, recent graduate Gina Fimiano and doctoral student Joinul Islam in UGA’s Department of Food Science and Technology are investigating how jellyfish byproducts can be converted into sustainable materials with commercial potential.
Fimiano’s research focuses on whether compounds derived from cannonball jellyfish can help prevent ice crystal formation, preserving the texture and quality of frozen foods. Islam is exploring the use of jellyfish-derived gelatin to create biodegradable food packaging materials that could serve as an alternative to traditional plastics.
Under the advisement of Kevin Mis Solval, associate professor of food science and technology in the College of Agricultural and Environmental Sciences, their research aims to reduce waste, develop sustainable products and create new market opportunities for Georgia's commercial jellyfish fishery.
Research Trainees Joinul Islam and Gina Fimiano outside the Food Science building at UGA Griffin Campus.
Research Trainees Joinul Islam and Gina Fimiano outside the Food Science building at UGA Griffin Campus.
Why jellyfish?
Cannonball jellyfish play an important role in the marine ecosystem, serving as a food source for species like the leatherback sea turtle. They are also abundant. According to the Georgia Department of Natural Resources, cannonball jellyfish account for more than 16% of the coastal biomass in summer and fall.
In addition to their ecological significance, cannonball jellyfish are an important commercial fishery in Georgia. When shrimping season closes in the winter, a handful of fishermen swap out their shrimp nets for specialized nets used to harvest jellyfish. Most of the catch is then exported to Asian markets, where they’re sold in restaurants and grocery stores.
“This dependence on foreign markets isn’t ideal because it leaves the industry vulnerable to shifting demand and trade fluctuations,” said Bryan Fluech, associate director of extension at Marine Extension and Georgia Sea Grant.
For nearly a decade, Fluech has helped connect UGA researchers with fishermen and seafood processors, ensuring that research is informed by the needs and challenges facing Georgia's jellyfish industry.
Terry Chuang, owner of Golden Island International, is one of those seafood industry collaborators. He launched his jellyfish processing company in Darien in 2004, and it remains one of the few jellyfish processing companies in the country.
In 2018, Golden Island International was hitting its peak, exporting roughly 100 commercial shipping containers of cannonball jellyfish to China. But trade tensions and customs challenges in China complicated exports, forcing the company to shift its focus to domestic markets with much lower demand. This meant capping the number of jellyfish needed for processing and working with fewer fishermen each season.
“We need experts to help us to develop the market and promote it to Americans,” said Chuang. “It’s the future of superfoods.”
Chuang is encouraged by the food science research happening at UGA and has provided jellyfish for experiments conducted by Mis Solval and his students for several years.
For Mis Solval, being able to provide hands-on research experiences is essential for preparing the next generation of scientists and innovators.
“Today’s graduate students will become tomorrow’s experts who develop solutions to future challenges in food systems, sustainability and biotechnology,” he said.
“It’s the future of superfoods.”
Meet the researchers
Joinul Islam is exploring a more sustainable alternative to plastic packaging: biodegradable films made from jellyfish gelatin.
His research involves extracting gelatin from collagen protein found in cannonball jellyfish and dissolving it in water to create a film-forming solution. The solution can then be processed into a biodegradable film, with properties similar to conventional plastic food packaging. Like other animal-derived gelatins commonly used in food products, the jellyfish-based film is also edible.
“We can use this bioplastic for food packaging applications, like the food contact portion and also for producing the paper cup,” said Islam. “Most people don’t know that the paper cups that we use for tea and coffee also contain plastic.”
Islam is continuing to test different film formulations that could serve as biodegradable alternatives to traditional plastics while maintaining the strength, flexibility and durability needed for practical applications.
His research will help determine whether jellyfish-derived films can play a role in future sustainable packaging solutions.
“We can use this bioplastic for food packaging applications, like the food contact portion and also for producing the paper cup.”
Meet the researchers
Joinul Islam is exploring a more sustainable alternative to plastic packaging: biodegradable films made from jellyfish gelatin.
His research involves extracting gelatin from collagen protein found in cannonball jellyfish and dissolving it in water to create a film-forming solution. The solution can then be processed into a biodegradable film, with properties similar to conventional plastic food packaging. Like other animal-derived gelatins commonly used in food products, the jellyfish-based film is also edible.
“We can use this bioplastic for food packaging applications, like the food contact portion and also for producing the paper cup,” said Islam. “Most people don’t know that the paper cups that we use for tea and coffee also contain plastic.”
Islam is continuing to test different film formulations that could serve as biodegradable alternatives to traditional plastics while maintaining the strength, flexibility and durability needed for practical applications.
His research will help determine whether jellyfish-derived films can play a role in future sustainable packaging solutions.
Joinul Islam prepares a film-forming solution by dissolving collagen protein extracted from cannonball jellyfish.
Joinul Islam prepares a film-forming solution by dissolving collagen protein extracted from cannonball jellyfish.
Islam pours the gelatin solution onto a film applicator in Dr. Kevin Mis Solval's food science lab to spread the mixture into smooth, thin layers.
Islam pours the gelatin solution onto a film applicator in Dr. Kevin Mis Solval's food science lab to spread the mixture into smooth, thin layers.
Islam holds up a finished sample of the jellyfish-derived bioplastic film, designed as an edible, biodegradable alternative to synthetic plastic packaging.
Islam holds up a finished sample of the jellyfish-derived bioplastic film, designed as an edible, biodegradable alternative to synthetic plastic packaging.
“It opens up the food industry for options that haven’t been discovered before.”
Gina Fimiano, who recently earned her master’s degree in food science from UGA, focused her graduate research on cannonball jellyfish collagen peptides and their potential to prevent ice crystal formation in frozen foods.
Jellyfish naturally contain antifreeze proteins that help them survive in cold environments. Fimiano’s research examined how different processing and purification methods influence the ability of jellyfish-derived peptides to control ice crystal growth and behavior.
Currently, the food industry relies on synthetic cryoprotectants to protect frozen products, everything from ice cream to frozen seafood. However, these additives can raise concerns about safety and consumer preferences. Fimiano’s work highlights the potential of using naturally derived ingredients from jellyfish as an alternative.
“We don’t typically think about collagen peptides as a food ingredient, so being able to use collagen in frozen food isn’t done very often,” said Fimiano. “It opens up the food industry for options that haven’t been discovered before.”
Through her experiments, Fimiano identified processing treatments that produced collagen peptides with antifreeze properties that can potentially lower ice crystal growth, reduce freeze damage and result in a longer shelf life. Her findings demonstrate the promise of jellyfish collagen peptides as a natural alternative to synthetic cryoprotectants while laying the groundwork for expanded applications of jellyfish byproducts beyond traditional food markets.
Gina Fimiano, who recently earned her master’s degree in food science from UGA, focused her graduate research on cannonball jellyfish collagen peptides and their potential to prevent ice crystal formation in frozen foods.
Jellyfish naturally contain antifreeze proteins that help them survive in cold environments. Fimiano’s research examined how different processing and purification methods influence the ability of jellyfish-derived peptides to control ice crystal growth and behavior.
Currently, the food industry relies on synthetic cryoprotectants to protect frozen products, everything from ice cream to frozen seafood. However, these additives can raise concerns about safety and consumer preferences. Fimiano’s work highlights the potential of using naturally derived ingredients from jellyfish as an alternative.
“We don’t typically think about collagen peptides as a food ingredient, so being able to use collagen in frozen food isn’t done very often,” said Fimiano. “It opens up the food industry for options that haven’t been discovered before.”
Through her experiments, Fimiano identified processing treatments that produced collagen peptides with antifreeze properties that can potentially lower ice crystal growth, reduce freeze damage and result in a longer shelf life. Her findings demonstrate the promise of jellyfish collagen peptides as a natural alternative to synthetic cryoprotectants while laying the groundwork for expanded applications of jellyfish byproducts beyond traditional food markets.
Gina Fimiano analyzes how processed jellyfish peptides alter ice crystal growth under a laboratory microscope.
Gina Fimiano analyzes how processed jellyfish peptides alter ice crystal growth under a laboratory microscope.
Fimiano inspects cannonball jellyfish tissue before extracting collagen proteins for freeze-damage testing.
Fimiano inspects cannonball jellyfish tissue before extracting collagen proteins for freeze-damage testing.
Fimiano weighs purified collagen peptide powder, a natural alternative to synthetic cryoprotectants used in commercial frozen foods.
Fimiano weighs purified collagen peptide powder, a natural alternative to synthetic cryoprotectants used in commercial frozen foods.
What's next?
The research builds on more than a decade of Sea Grant-funded projects focused on Georgia’s cannonball jellyfish industry. As Mis Solval and his students continue uncovering new uses for this gelatinous sea creature, the cannonball jellyfish is poised to become more than a seafood commodity.
Their work highlights what's possible when scientists, industry partners and coastal communities work together to tackle challenges. These partnerships can inform a more sustainable future while opening the door to new economic opportunities.
A SUCCESSFUL CASE STUDY:
JellyCo USA
Recent success with product development highlights the importance of Marine Extension and Georgia Sea Grant’s sustained investment in research. Peter Chiarelli (UGA ’24) explored value-added uses for cannonball jellyfish as a graduate student in Kevin Mis Solval's lab. Building on that work and the relationships he developed with industry partners, Chiarelli launched JellyCo USA in 2024, a biotech startup emerging from UGA’s Innovation District.
Earlier this year, the company introduced its first product to market: a collagen moisturizer made entirely from cannonball jellyfish harvested and processed in the United States.
A SUCCESSFUL CASE STUDY:
JellyCo USA
Recent success with product development highlights the importance of Marine Extension and Georgia Sea Grant’s sustained investment in research. Peter Chiarelli (UGA ’24) explored value-added uses for cannonball jellyfish as a graduate student in Kevin Mis Solval's lab. Building on that work and the relationships he developed with industry partners, Chiarelli launched JellyCo USA in 2024, a biotech startup emerging from UGA’s Innovation District.
Earlier this year, the company introduced its first product to market: a collagen moisturizer made entirely from cannonball jellyfish harvested and processed in the United States.
About the Research Traineeship Program
The projects featured in this story were supported through Marine Extension and Georgia Sea Grant's Research Traineeship Program, which provides year-long funding to graduate students conducting applied research that addresses coastal and marine issues in Georgia.The program is made possible through support from NOAA's National Sea Grant College Program.
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EXPERT SOURCES |
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Kevin Mis Solval |
Bryan Fluech |
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AUTHORS |
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Emily Kenworthy |
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ARTISTS |
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Trey Cooper |
Shanon Wise |
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Eliza Boody |
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