- In the Media
- 26 Mar 2023
L-R: SCELSE Senior Research Fellow Ezequiel Santillan, Research Associate Sara Swa Thi, PI & Deputy Director Prof Stefan Wuertz, ex-PhD student Vethathirri Ramanujam Srinivasan (Lead Author), Research Assistant Hui Yi Hoon.
A win for sustainable food! SCELSE scientists have found a way to convert microbes in used water from food processing waters into fish food. The study, led by ex-SCELSE PhD student Vethathirri Ramanujam Srinivasan will be published in the journal ‘Science Of The Total Environment’ in May.
Here’s an excerpt from the Straits Times’ article:
The local soya processing market is valued at around $200 million, while the market for beer production is valued at around $1.36 billion, noted Prof Wuertz, who is deputy director of SCELSE.
He said 4.9 litres of nutrient-rich wastewater are produced for every litre of soya sauce produced in Singapore, while 4 litres of wastewater are produced for every litre of beer made here.
“With aquaculture producing around 10 per cent of Singapore’s local food consumption, we thought that connecting the waste stream of the food processing industry to the growing needs of the aquaculture industry would help create a local circular economy.”
