Kelly Hensel

Kelly Hensel

NTU researchersOften described as sweet and custard-like, the pungent durian fruit (Durio Zibethinus Murr) is popular in Southeast Asian countries including Thailand, Indonesia, and Singapore. “We consume 12 million durian in Singapore every year,” says Professor William Chen, director of Nanyang Technological University’s (NTU) Food Science and Technology Program. The fruit’s hard, thorny husks make up 65%–70% of the entire weight of the fruit and are usually thrown out—contributing to environmental waste. Ce…

Premium Content
You've reached your monthly limit of free articles.
Access Food Technology
Log in Subscribe

About the Author

Kelly Hensel is deputy managing editor, print & digital, of Food Technology magazine ([email protected]).
Kelly Hensel
Placeholder

Manual Feature

Latest News

Top 7 Food Packaging Innovations

In this article, readers will discover the seven packaging innovations—four associated with format and design achievements and three material science discoveries—that have risen to the top in the past half century in terms of positive impact on the food system and consumers worldwide.

Making Waves

Hear from a pioneering researcher who's shaping the future of food processing through the transformative use of high-intensity ultrasound.

From Vineyard Waste to Pasta Sauce

Researchers at Acadia University find that wine drinkers are more accepting of pasta sauce formulated with the addition of grape pomace than those who do not drink wine.

Outlook 2025: Technology Trends

The second in a series of three forecast articles for the year ahead tracks what food and beverage technologies will be trending in 2025 and beyond.