​NTU scientists develop sustainable way to extract chitin from prawn shells by fermenting it with fruit waste


Published on : 10-May-2020

Scientists at NTU Singapore have developed a green way to create chitin, by using two forms of food waste – prawn shells and discarded fruit – and fermenting them.

Media Reports
The Sunday Times, 10 May, pg A11
The Straits Times online, 9 May
- Eco Magazine online, 11 May
- New Food Magazine (US), 11 May
Food Processing (Australia), 11 May
TechExplorist (US), 8 May 
The National Tribune (Australia), 8 May
New Atlas (Canada), 8 May
Phys.org, 8 May 
Science Daily, 8 May
7th Space (US), 8 May
ScienMag (US), 8 May
ScienceCodex (US), 8 May
BioEngineer, 8 May

News Release 


Video


Printer-friendly | Send to a friend