What do fish heads, orange peel and grape skins all have in common? They’re rich in vitamins and minerals but often end up in the bin. Fiona Baker looks at a new project that aims to convert garbage into health-giving gold.
One company’s food waste could be transformed into another’s treasure – or even a product that improves our health and wellbeing. This is the premise of research at the University of Sydney that’s investigating how discarded food can be rich in nutrients.
Professor Fariba Dehghani, of the university’s school of chemical and biomolecular engineering, is leading the ongoing project and says its aim is to find better ways to use the entire fruit, veg or seafood, including the skin and shells.
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