A chili crab from the Jumbo Seafood Riverside restaurant in Singapore. Ning Yan's idea to find a more environmentally-friendly way of breaking down shellfish waste to create chitosan came after eating the dish during an interview for a job at the National University of Singapore. Bloomberg
A chili crab from the Jumbo Seafood Riverside restaurant in Singapore. Ning Yan's idea to find a more environmentally-friendly way of breaking down shellfish waste to create chitosan came after eatingShow more