News / Insects au gratin at EDIBLE

Insect au gratin at EDIBLE, Science Gallery Dublin
10 Feb - 6 April 2012

Could eating insects be a potential solution to some of the world's food problems?

The project looks for new ways of consuming insects and debates the nutritive and environmental aspects of insects as human food. By combining entomophagy with emerging 3D food printing technologies, Insects au gratin encourages eaters to consider more sustainable routes.

It has been developed in collaboration with:
Steak Studio (Penelope Kupfer)
Food Bioscience Department (Dr. Kenneth Spears), London South Bank University
UWE, Dr. Peter Walters