Sbir phase i: introduction of a novel chemical protein filtration method for aquaculture production

The National Science Foundation awarded Cultimar Technologies, Inc. $304,645 on September 1, 2026, through an SBIR Phase I grant under the NSF Technology, Innovation, and Partnerships program (CFDA 47.084) to develop a novel chemical protein filtration method for removing off-flavor compounds from aquaculture production systems.

The recipient will develop a continuous filtration device that removes 2-methylisoborneol (MIB) and geosmin (GSM)—off-flavor compounds that accumulate in farmed fish and shellfish through their gills, skin, and intestinal tract. The system operates on principles inspired by renal filtration and hemodialysis, drawing water from recirculating aquaculture systems co-axially with a non-polar phase (oils or organic solvents) so that off-flavor compounds diffuse through a semi-permeable membrane into the non-polar phase. Reducing off-flavor concentrations in culture water and fat tissue aims to lower the earthy or musty smell and taste that currently impacts seafood price and quality. Off-flavoring compounds add approximately $4.5 billion in production costs to U.S. and international aquaculture and reduce farmer profitability by 20–30 percent.

Work is performed in San Juan, Puerto Rico. The period of performance runs from September 1, 2026, through February 29, 2028.

Abstract

The broader/commercial impact of this small business innovation research (sbir) phase i project is to alleviate the effects of off-flavoring currently experienced by aquaculture farmers in the US and abroad, which adds $4.5B in production costs and reduces farmer profitability by 20-30%. In the US, aquaculture represents the fastest growing segment of food production over the past 15 years; however, there is an unmet need for cost-effective and efficient solutions capable of removing compounds that generate off-flavors in aquacultured seafood. Off-flavors compounds are directly absorbed through the gills, skin, and intestinal tract, stored in the lipid-rich tissue of fish and shellfish, and over time contribute an earthy/musty smell and taste in seafood, which in turn impacts price and quality. This project will address this problem by developing the first continuous, off-flavor, removal system, utilizing known chemical and thermodynamic principles, that draws inspiration from renal filtration and hemodialysis machines. The proposed project seeks to develop a new method for the removal of off-flavoring compounds [2-methylisoborneol (MIB) and geosmin (GSM)] from aquaculture systems using a novel filtration device. Much like the human kidney, this system will maximize surface contact, such that concentration and chemical affinity drive the diffusion of small molecules through a semi-permeable membrane. More specifically, water from the recirculating system will flow CO-axially with a non-polar phase (oils or organic solvent), thereby allowing the off-flavor compounds, which are also non-polar bicyclic terpenes, to be extracted through the membrane into the non-polar phase. Continuous extraction of GSM and MIB should result in lower concentrations in the culture water, reduced accumulation in FAT tissue, and an overall decrease in earthy/musty smell and taste in the resulting seafood product. The non-polar phase will be continuously stripped of the extracted off-flavor compounds and recirculated to maintain the osmotic potential across the semi-permeable membrane. This award reflects NSF's statutory mission and has been deemed worthy of support through evaluation using the foundation's intellectual merit and broader impacts review criteria.- subawards are not planned for this award.