Entomophagy is the human use of insects as food. This is not a remarkable concept in many parts of the world, but most diets in Ireland do not yet feature meaningful amounts of any insects or insect-derived ingredients. So far in Ireland, insects are being farmed towards non-human animal and plant feed ingredients. We’re going to discuss the potential and rationale for incorporating insects into the human diet, sparked off by an introduction from an expert researcher in this area.

There will be samples of food-grade roasted insects, for everyone who wants, to try on the night!

Insects have an extraordinary high content of good quality protein, with all the essential amino acids. They also contain unsaturated fatty acids, minerals, vitamins and fibres. Due to their extremely low impact on the environment and use of resources, they have the potential to be the protein of the future (Rettore et al, 2016)

Anna Rettore is a graduate researcher in Dublin Institute of Technology investigating proteins derived from insects. She obtained her BSc and MSc in Land and Environmental Science and Technology at the University of Padua, Italy.

Photo: Mophagy, 2016

Photo: The Minister for Education and Skills, Richard Bruton TD visited the DIT campus at Grangegorman to meet researchers, PhD students, and entrepreneurs, including Anna Rettore (above).     Credit: Jason Clarke, 2017

Date: Tuesday 14th November 2017

Location: NoLIta, Georges St (S), D2

Time: 7pm
Admission: Free – All Welcome!

Complimentary finger food will be provided

This event is part of Science Week Ireland