For the Food Values Research Group’s May seminar, we are pleased to welcome Associate Professor Kerry Wilkinson.
Throw another cricket on the barbie? Australian consumers’ awareness and acceptance of insects as food
Associate Professor Kerry Wilkinson, School of Agriculture, Food and Wine, Faculty of Sciences, University of Adelaide
Insects have long been consumed as part of the diets of many Asian, African and South American cultures. In Australia, the Indigenous ‘bush tucker’ diet comprising witchetty grubs, honey ants and Bogong moths is quite well known, but consumption of insects by Australians tends to occur only as a novelty. Despite international agencies such as the Food and Agriculture Organization of the United Nations advocating the nutritional, environmental and economic benefits of entomophagy, attitudinal barriers persist in Western societies, which presents a challenge to producers attempting to promote consumption of insects. This seminar will present results from a study investigating Australian consumers’ awareness and acceptance of insects as food. The sensory appeal of different insects (e.g. crickets, mealworms, ants and cockroaches), and products containing insect-based ingredients will be discussed, together with factors that were found to influence our willingness to try eating insects. And yes, we’ll provide snacks!
Kerry is an Associate Professor of Oenology at The University of Adelaide. Her primary research interests concern the flavour chemistry of grapes and wine, for example: the impact of bushfire smoke on grapes and wine; the improved utility of oak wood for wine maturation; and the influence of production method on the composition and sensory profiles of sparkling wine. Other areas of interest include the chemical and sensory analysis of foods and beverages, and their appeal to consumers.
When: Wednesday 2nd of May, 12-1 PM
Where: Ira Raymond Room, Barr Smith Library, North Terrace Campus, University of Adelaide (click here for campus map)