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CSIRO Waite Campus Seminar: Prof Kerry Wilkinson
May 21, 4:00 pm
The following seminar will take place at 4:00pm on Tuesday 21st May in the CSIRO Wine Innovation West, Upstairs Seminar Room
Throw another cricket on the barbie! …or… Australian consumers’ awareness and acceptance of insects as food
Prof. Kerry Wilkinson | University of Adelaide, School of Agriculture, Food and Wine
Insects have long been consumed as part of the diets of many Asian, African, and South American cultures. However, despite international agencies such as the Food and Agriculture
Organization of the United Nations advocating the nutritional, environmental, and economic benefits of entomophagy, attitudinal barriers persist in most Western societies. In Australia, the indigenous ‘bush tucker’ diet comprising witchetty grubs, honey ants, and Bogong moths is quite well known; however, the consumption of insects still tends to occur only as a novelty.
This study investigated (i) Australian consumers’ awareness of entomophagy and (ii) the factors most likely to encourage acceptance of insects as food; not only
demographics (including food neophobia), but also factors related to the type and/or qualities of edible insects, together with the perceived importance of societal benefits
ABOUT THE SPEAKER
Professor Kerry Wilkinson is an academic at the University of Adelaide – a role which enables her to combine her passion for both wine education and wine research. She teaches into the University’s Bachelor of Viticulture and Oenology and Masters of Wine Business, and she led the development of the free, online Wine101x course. She also heads a productive wine science research group. Her primary research interests concern the flavour chemistry of grapes and wine: from the impact of bushfire smoke on grapes and wine, to the improved utility of oak for wine maturation, and from consumer preferences for different styles of sparkling wine, to technological applications that improve winemaking efficiency. However, she has also dabbled outside of wine science – most recently, to look at consumer acceptance of insects as food.
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