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SAAFost Webinar: Edible insect proteins

SAAFoST’s Cape Branch is hosting a webinar titled “Edible insect proteins” on October 7, 2020, at 12:30pm. Join them for presentations by two PhD candidates, both leading SA researchers in this field.

Consumer perceptions around eating insects are currently one of the biggest barriers preventing the wide-spread commercialisation of insect-based foods in the Western world. Some preliminary investigations have shared some interesting insights into consumer perceptions. Gourmet Grubb collaborated with Mane SA and Absolute Organix through ‘The Insect Experience’ to gain insight into consumer perceptions through surveys distributed after meals.

Speaker biographies:

Leah Bessa: Leah is currently completing her PhD in Food Science at Stellenbosch University and has gained industry experience in food product development. She is the co-founder and head of R&D for innovative Agritech start-up, Gourmet Grubb, which focuses on creating functional, sustainable proteins from insects.

Vusi Mshayisa: Vusi is a lecturer at the Dept of Food Science and Technology at the Cape Peninsula University of Technology (CPUT). He holds a MSc degree from Wageningen University (WUR) and a MTech degree from CPUT. He is in the process of completing his PhD at CPUT with research experience in Maillard reaction, natural antioxidants, lipid oxidation, mustard expansion, polyphenols, edible insect protein and structural analysis. Vusi is a member of SAAFoST Cape Branch, student mentor and reviewer of several journals.

Topic: Techno-functional properties of edible insect proteins: What do we know?

The food industry is considering novel sources of proteins with enhanced functionalities to meet the increasing demand and population growth. Edible insect proteins have emerged as an alternative that is environmentally friendly, economically viable and thus could make a significant contribution to global food security.

However, for edible insect proteins to be widely applied in food formulations, their techno-functional properties should be established. The presentation primarily explores current knowledge and information on the techno-functional properties of edible insects.

Details: Wed, Oct 7, 2020 12:30pm – 1:45pm SAST


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