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Biotechnology could provide an environmentally more sustainable alternative to egg white protein production


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Using Biotechnology To Produce a More Sustainable Alternative to Egg White Protein

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Sustainable silk material for biomedical, optical, food supply applications

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A team of scientists from NTU Singapore and Harvard T.H. Chan School of Public Health, US, has developed a ‘smart’ food packaging material that is biodegradable, sustainable and kills microbes that are harmful to humans. It could also extend the shelf-life of fresh fruit by two to three days.