Kevin Mis Solval, a food scientist in the College of Agricultural & Environmental Sciences at the University of Georgia, co-founded JellyCoUSA, a startup inspired by the abundance of cannonball jellyfish along Georgia’s coast. During the summer and fall, these jellyfish can make up over 16% of the coastal biomass, prompting Mis Solval to explore potential new markets for the local jellyfish industry.
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In 2019, he began investigating jellyfish as a source of collagen, a key protein used in various food and skincare products. With funding from Marine Extension, Georgia Sea Grant, and the U.S. Department of Agriculture, initial studies confirmed the potential for processing jellyfish collagen into gelatin. That year, graduate student Peter Chiarelli joined Mis Solval, enhancing the research.
Despite facing initial skepticism from potential customers, their engagement with Innovation Gateway revealed a promising opportunity in the cosmetic industry. Their findings indicated that the jellyfish collagen not only had commercial viability but also notably left their skin feeling exceptionally soft.
In 2024, Mis Solval and Chiarelli launched JellyCoUSA, developing a line of skincare products, including a collagen moisturizer made entirely from jellyfish caught and processed in the U.S. This innovation led to Mis Solval being awarded the 2026 Entrepreneur of the Year at UGA’s 47th annual Research Awards.