Mie Thorborg Pedersen is a Postdoctoral Villum Fellow at the University of Southern Denmark (SDU) and a Guest Researcher at ETH Zurich, where she works on valorization of invasive jellyfish into novel foods and biomaterials. To address the ecological and economic impact of jellyfish blooms, she has developed a process that transforms jellyfish into crispy jellyfish chips for culinary applications. Recently, she has also shown how jellyfish can be utilized as a multi-functional food stabilizer. Her work highlights how soft matter science can drive environmental challenges into gastronomic and industrial opportunities although challenges remain. She earned her PhD in Biotechnology from the Department of Green Technology at SDU in 2023.