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31 December 2018 | Story Igno van Niekerk | Photo Igno van Niekerk
Insects on the menu
Beetle juice and bug flour; Drs Ismari van der Merwe and Cariena Bothma are researching the possibility of a high-protein diet consisting of insect ingredients.

You’ve just had a tasty milkshake made from grasshopper juice, now for a light snack. Your choice: Salty cricket cookies or a deep-fried ant delight?

One of these days the above delicatessen may just find its way to your local restaurant menu if Drs Ismari van der Merwe, Cariena Bothma, both lecturers in the Department of Consumer Science, and their enthusiastic team of students have their way. Insects as food are rich in protein, often tasty, and having them on a menu is not as far-fetched as you may think. After all, we know what culinary delights mopani worms – and yes – cooked land snails (enjoyed as escargots) have become over the years.

 

Cricket smackerals

 

When Dr Van der Mewe explains the benefits of her team’s vision for a high-protein diet consisting of insect ingredients (cricket flour as an example), one becomes aware that this could be the solution to a myriad of problems. Insects eat much less than our regular menu items such as cows (beef), sheep (lamb chops) or pigs (pork). Insects as an alternative diet will reduce the negative impact that larger animals have on the environment and greenhouse gases. Insects have faster life cycles and it takes less effort and space to breed and feed them.

“Ugh! Ick! Disgusting,” you might think. But picture the taste lab where volunteers are given regular chocolate cookies made with regular flour, and then asked to compare it with cookies made from cricket flour. Dr van der Merwe assures me that most people will be unable to distinguish between them, often even preferring the cricket smackerals.

 

Heathy alternative

 

Insect breakfast cereals, granola, and snack food is a real and viable solution for the developing world where food is scarce, and hunger is a real issue. But is it healthy? Dr Van der Merwe assures me that during the process of ‘bug to flour’, they are addressing the main concern: micro-organisms that might be detrimental to health. Once the insects or processed insect by-products arrive on your plate, it’s a healthy high-protein alternative that might become the next revolutionary diet.

So, stand aside Atkins, beware Banting, and be gone Gluten-free – there is a new diet on its way to the menu. Brace yourself for beetle juice and bug flour: a diet full of proteins, fat, energy, and essential amino acids. 

 

News Archive

Her mission: Looking for viruses
2017-10-03

Description: Burt readmore Tags: Prof Felicity Burt, Felicity Burt, inaugural lecture, medical virology, UFS Faculty of Health Sciences, arboviruses 

Prof Felicity Burt delivering her inaugural lecture,
Catching a Virus
Photo: Stephen Collett

“Preparing and presenting an inaugural lecture is an opportunity to look back at one’s career and to enjoy previous highlights and achievements; to share these, not only with colleagues, but also with family and friends.”

This is according to Prof Felicity Burt, who recently presented her inaugural lecture, Catching a Virus. Prof Burt is a professor in medical virology in the Faculty of Health Sciences at the University of the Free State (UFS). It may sound ominous, but it is a story about identifying viruses, and finding and stopping them in their tracks in nature.

Research focus on arbo- and zoonotic viruses 
“My research focuses on arboviruses and zoonotic viruses,” said Prof Burt. “Arboviruses are viruses that are transmitted by insect vectors, such as mosquitoes, ticks, midges or sandflies, whereas zoonotic viruses are naturally transmitted from animals to humans. However, there is a considerable overlap between these two groups.” The research looks at host responses, virus discovery and surveillance in order to identify which of the viruses in circulation have the potential to cause human diseases.

“Emerging and re-emerging viruses have significant implications for public health,” said Prof Burt at the start of her lecture. She also stated that there have been disease outbreaks of unprecedented magnitude, which have spread and established in distinct geographic regions. “Many of these emerging viruses are transmitted by vectors or are spread to humans from animals. These viruses can cause significant diseases in humans,” said Prof Burt. 

There are many reasons why these viruses re-emerge, such as global warming, human invasion in forested areas, changes in agricultural practices, international travel, as well as the illegal movement of animals. Prof Burt used the Zika virus as an example of a recent emerging virus. 

More than 20 years’ experience 

With more than 20 years’ experience and a PhD in medical virology from the University of the Witwatersrand, Prof Burt is a renowned specialist. She has worked in the Special Pathogens Unit at the National Institute for Communicable Diseases, and was a member of various teams responding to outbreaks of Ebola and Rift Valley fever in Africa and Saudi Arabia, respectively. She is co-author of more than 51 articles in international scientific journals, as well as six chapters on arboviruses. In 2016, she was awarded a SARChl research chair by the South African Research Chair Initiative for her research on vector-borne and zoonotic diseases.

Click here to read the full lecture.

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