This event has been cancelled due to COVID-19 restrictions
Intrigued by eating insects? You've come to the right place. Take a scientific and culinary journey in a workshop that's sure to get you thinking.
Professor Kerry Wilkinson from the University of Adelaide will join local producers of edible insects to chat about how and why they're increasingly on the menu. From native green ant gin to cricket pasta, appetites for this alternative protein source are growing.
Food for Thought will begin with drinks and canapés before the workshop gets under way. Tastings will be offered throughout; come with an open mind and discover something new.
Professor Wilkinson and her university colleagues are working with the CSIRO to find the best Australian insects for commercial production and create new trade opportunities. The global edible insect industry is tipped by the UN to be worth $1.5 billion over the next four years, along with improving food security and reducing waste.
events@science.org.au and 02 6201 9400
Intrigued by eating insects? You've come to the right place. Take a scientific and culinary journey in a workshop that's sure to get you thinking.
Professor Kerry Wilkinson from the University of Adelaide will join local producers of edible insects to chat about how and why they're increasingly on the menu. From native green ant gin to cricket pasta, appetites for this alternative protein source are growing.
Food for Thought will begin with drinks and canapés before the workshop gets under way. Tastings will be offered throughout; come with an open mind and discover something new.
Professor Wilkinson and her university colleagues are working with the CSIRO to find the best Australian insects for commercial production and create new trade opportunities. The global edible insect industry is tipped by the UN to be worth $1.5 billion over the next four years, along with improving food security and reducing waste.
National Wine Centre,Cnr Hackney & Botanic Roads South Australia false DD/MM/YYYYevents@science.org.au and 02 6201 9400
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