New Ways to Sustainably Harvest the Sea
Posted on: Tue 6 Oct 2020
The bits we discard from seafood – shells, bones, skeletons etc are just as full of nutrition as the bits we traditionally eat. Flinders University is working on ways to extract high value proteins from these byproducts. Barometer’s Sue Reece speaks with Professor Kirsten Heimann from the Centre for Marine Byproducts Development
Image Sourced: Joyce May_Pixabay
