You are invited to participate in a study exploring the sensory properties of farm-raised, oven-dried mealworms.
To participate, you must be 18 years of age or older, willing to eat oven-dried mealworms (whole and as a powder added to crackers) and have no known food allergies.
You will be required to attend a tasting session of approximately 45 minutes. You will be given instructions at the start of the session and then enter the sensory laboratory to evaluate the presence and intensity of various sensory attributes and indicate your liking of up to 14 samples.
Tasting sessions will be held on the following dates, in the Wine Innovation Central building at the University of Adelaide’s Waite Campus. You will only need to attend ONE session.
21st November 2023
- 9:00AM – 9:45 AM
- 10:00AM – 10:45 AM
- 11:00AM – 11:45 AM
- 12:00PM – 12:45 PM
- 1:00PM – 1:45 PM
- 3:00PM – 3:45 PM
- 4:00PM – 4:45 PM
- 5:00PM – 5:45 PM
22nd November 2023
- 3:00PM – 3:45 PM
- 4:00PM – 4:45 PM
- 5:00PM – 5:45 PM
23rd November 2023
- 3:00PM – 3:45 PM
- 4:00PM – 4:45 PM
- 5:00PM – 5:45 PM
Participants will receive a $10 gift voucher at the end of the tasting session.
Participation is optional, and you can withdraw at any stage prior to the publication of results. Non-participation or withdrawal will not affect your relationship with the University.
If you have any questions, please email Ishka Bless: ishka.bless@adelaide.edu.au
The study has been approved by the Human Research Ethics Committee at the University of Adelaide (approval number H-2021-207).
How to register
1. Click the button below to register via Eventbrite.
2. Select your preferred session time then reserve your spot. You will only need to attend ONE session.
3. Instructions for attending your session will be provided via email upon registration.