Research & Innovation Café #1: Insects for Food and Feed

We would like to welcome you to the very first Research and Innovation Café - a series of events where researchers present exciting research for students.
The theme of our very first Research and Innovation Café is Insects for Food & Feed.

Programme:

• Welcome and introduction to Insects, Diversity and Use
  by professor Jørgen Eilenberg, Department of Plant and Environmental Sciences
  
• New research project in Africa - GreenInsect programme
  • GreenInsect research activities
    by scientist Nanna Roos, Department of Nutrition, Exercise and Sports
    
  • Global perspectives & FAO engagement
    by PhD student Afton Halloran
    
• Insects in Kenyan and Ugandan cuisine – a short report from Nordic Food Lab’s culinary field studies
  by Ben Reade, Head of Culinary Research and Development at Nordic Food Lab       
  
• Delicious bee larva soup - MSc student Jonas Astrup Pedersen, Nordic Food Lab/ Department of Food Science
  
• Finding deliciousness in insects – the scope of the project
  by Michael Bom Frøst, Director Nordic Food Lab  and associate Professor in Sensory Science, Dept. of Food Science 
              
• Winner of 'Insects for Food and Feed' competition
  
• Summary and presentation of potential student projects

Student project suggestions:

• Scarabs as a food source in Europe and Africa: Is interactions with microorganisms a hindrance?
• Foraging insects for human consumption in Europe: a realistic scenario or a romantic dream
• Insects as diets around the world - and other uses for insects than just direct human consumption?
• Danish production potential for larval production
• More than honey: potential of drone brood in western diets