Could Durian Be the Secret to a Sustainable Future? with Prof. William Chen

Durian is a beloved staple in Singapore, with over 12 million consumed annually. But what happens to the durian seeds and husks after it is consumed? As the nation strives for sustainability and a circular economy, how can we better manage the food waste we generate? Using the King of Fruits as an example, food technologist Prof. William Chen shows us how we can transform trash into treasure, from durian-derived antibacterial bandages, biodegradable food wraps, and natural food stabilisers.Episode Highlights• How scientists are transforming discarded durian husks into unexpected innovations from antimicrobial hydrogel bandages that soothe skin conditions to biodegradable food packaging• Why the scale of Singapore's food waste problem – 700,000 tonnes of annual food waste (equivalent to two bowls per person daily) is driving creative solutions in food science and technology• The fascinating potential of traditional culinary practices like fermentation in creating a circular food economy• How Singapore's unique position as a small, nimble city-state with expertise in biomedical science, AI, and engineering is helping pioneer urban food solutions that could benefit cities worldwideTimestamps00:00 Intro00:46 Upcycling Discarded Durians06:28 Using Fermentation to Reduce Food Waste11:12 Singapore's Potential for Food Science & Technology13:46 OutroGuest Bio: William Chen received his undergraduate and graduate education from l’Université Catholique de Louvain in Belgium. He is the Michael Fam Endowed Professor and Director of Food Science & Technology Programme at Nanyang Technological University Singapore. He is concurrently Director of Singapore Future Ready Food Safety Hub (FRESH), and also Director of Singapore Agri-food Innovation Lab (SAIL).Professor Chen is active in securing and leading large competitive research grants from major government agencies as well as leading international food companies. His team’s food technology innovations in food waste upcycling towards the food circular economy have been extensively attracting global attention. In addition to publishing regularly in top food science journals, his team works closely with food industry to translate innovations into consumer products. His team’s food tech innovations and his views on food safety and food security have been regularly featured in major local and international media outlets. He is also advisor/consultant to overseas universities, Singapore government agencies, food industry, and international organizations (ADB, FAO, WEF, WHO among others).Read the full transcript and show notes at https://voiddeck.science.edu.sg/s2e2-foodtech/