Insects au gratin at EDIBLE 2012, Science Gallery Dublin

Insect flour developed by Dr. Kenneth Spears, LSBU

3D printed insect food (prototypes) in collaboration with Dr. Peter Walters, UWE

3D food inspired on bee waggle dance pattern, credits: Susana Soares

Insects au gratin

2011 - ongoing
Designer: Susana Soares

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 people to consider more sustainable ways of eating.