NTUsg researchers develop sustainable way to create chitin using prawn shells and fruit waste

#NTUsg researchers found a sustainable way to extract chitin, by using two forms of food waste – prawn shells and discarded fruit – and fermenting them. Chitin serves a wide variety of uses in the food industry, such as food thickeners and stabilisers, and can potentially be used as anti-microbial food packaging. #NTUsgResearch

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