See how a new technology invented by researchers from the Departments of Material Science and Engineering and Nutrition Food Science at UMD uses shellfish waste to give produce a longer shelf life
NFSC postdoctoral fellow, Peihua Ma, received WUSA9 interview.
NFSC postdoctoral fellow, Peihua Ma, received WUSA9 interview to discuss a new technology made of a derivative of crab and shrimp shells that can remove chemical pesticides and herbicides from produce and extend shelf life. See more information.
