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New study: How happy are Aussies to eat insects?

Researchers from the Food Values Research Group are part of a research team led by Associate Professor Kerry Wilkinson, from the University’s School of Agriculture, Food and Wine investigating consumer perceptions and attitudes to eating insects.

This project will investigate consumers’ perceptions and attitudes towards a range of edible insects (for example crickets, mealworms, ants and cockroaches) and products containing insect-based ingredients (for example high protein flours and powders), along with their sensory properties and nutritional profiles.

The online consumer survey was launched last week.

The next step will be consumer trials and focus groups along with compositional analysis of different edible insects and insect-based products to determine flavour and nutritional qualities.

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