Ishka Bless is a joint PhD candidate at the University of Adelaide and University of Nottingham. Her doctoral research explores the sensory properties of edible insects as well as pathways for accelerated adoption of entomophagy (the practice of eating insects) in Western food cultures. Ishka is also passionate about science outreach and communication.
A sustainable protein for us and the planet
Protein plays a central role in human diet and nutrition, but its production is no longer sustainable. To feed a growing world population, we need to transition to more equitable and efficient protein production and consumption. Insect farming offers optimised protein production for food by converting organic waste into high quality protein. This process requires little land and water, and produces lower greenhouse gas emissions than conventional livestock. Entomophagy (the human consumption of insects) therefore offers a promising solution for protein diversification in Western food cultures.
Removing barriers to a super food
Poor consumer acceptance of insects as food remains a barrier to industry growth.
The University of Adelaide and University of Nottingham each have research expertise in agricultural and food sciences, and our researchers are delivering solutions for growth and development of the insect industry.
My doctoral research aims to better describe the sensory properties of edible insects (for example, aroma, flavour, and texture). We can often feel hesitant about trying new foods because we don’t know what flavours and textures to expect. Having an accurate description of what people can expect when eating insects that have been farmed and prepared for human consumption may help them overcome negative connotations often associated with insects, such as ‘pest’ and ‘creepy crawly’.
Finding the right words
This may also help the food industry better understand how to incorporate insects in new products, on restaurant menus, and into our regular diet. However, the flavours and textures of edible insects aren’t currently well described for consumer and industry use. We have established vocabulary for the sensory description and differentiation of edible insects commercially available in Australia and prepared using different methods. This will provide a foundation for development of a globally relevant sensory lexicon for edible insects and support our ongoing research into strategies for accelerated adoption of entomophagy in Australia and the United Kingdom.
Expanding my international network
The Adelaide-Nottingham PhD has enabled international experience at an early stage in my career, expanding my international network and giving me access to researchers with different areas of expertise. I have also gained greater access to training and learning opportunities (such as courses, workshops, and conferences).
A highlight of my PhD experience at Adelaide was my involvement with science communication and public engagement. In particular, working alongside art and design team, Wills Projects, to design and coordinate a workshop for WOMADelaide in 2023 (see https://youtu.be/12ZD6caiFbs).
Supporting information
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