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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

Innovation the focus of 28th Sophia Gray Memorial Lecture
2016-09-06

Description: Stratford furniture design Tags: Stratford furniture design

Stratford never lost his passion for designing
furniture. Pictured here is some of his furniture
exhibited at the Oliewenhuis Art Museum.
Photo: Francois van Vuuren: iFlair Photography

Al Stratford, designer, inventor and architect, presented the 28th Sophia Gray Memorial Lecture on 25 August at the Reservoir at the Oliewenhuis Art Museum in Bloemfontein. The event, hosted by the Department of Architecture at the University of the Free State, was also the opening of an exhibition of Stratford’s work.

In his career of 40 years, Stratford has patented many products and won several awards in industrial design and architecture. He is known in South Africa for his development of innovative building technology such as the Winblok Precast Concrete Window System. In 2009 and 2010, he also served as president of the South African Institute of Architects.

The title of his lecture was: Reductive Innovation in Architecture. Throughout his career, Stratford endeavoured – through his designs and inventions – to apply the principle of “reduction” to the building material he used and technology he examined.

Stratford designs and builds smart buildings
Stratford says a home is the paradigm of self-expression. His career as architect started with the building of five houses in Gonubie, near East London. Everything he knew about architecture at that stage, he had taught himself by reading on the subject at the local library. Later on, he achieved great heights in his career by designing and building, among others, the Stratford Guesthouse; the sustainable and resourcefully designed campus buildings for the University of Fort Hare (an institutional building not utilising any electrical air-conditioning); the Edenvale Baptist Church; and a community hall.

His technology is widely used in the building industry

“The arrogance in me gets humiliated when I
see what other people and God has done.”


His technical drawing skills, acquired at an early age during his training as motor mechanic, are still practised years later, particularly in his inventions. Stratford is the inventor of technology commonly used in the building industry today. Of these, the Winblok window system which he patented in 1981, is one of his best known patents. The use of these windows is characteristic of many of the buildings he designed and built. Other technology he invented and patented, includes the Winstep stairs, the Windeck flooring system, and the StratFlex furniture technology.

Furniture designs win him awards
He likes to quote architect Ludwig Mies van der Rohe: “A chair is a very difficult object. A skyscraper is easier.” Stratford started designing and manufacturing his own furniture and never lost this passion. In 2013, he won the Innovation Award at the Design Indaba for his “flat pack” furniture technology.

The humble Stratford – designer, inventor, industrialist, and architect – says he is simply playing around with God’s creation. “The arrogance in me gets humiliated when I see what other people and God has done.”

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