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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

Pursuit of excellence a strong focus for incoming UFS Vice-Chancellor
2017-02-06

Description: Official opening 2017 Tags: Official opening 2017

Prof Francis Petersen, the incoming
Vice-Chancellor and Rector of the UFS,
shared his future plans for the university
with staff during the official opening.
Photo: Johan Roux

Video clip
Photo gallery

The newly elected Chairperson of the UFS Council, Mr Willem Louw, and Prof Francis Petersen, the incoming Vice-Chancellor and Rector of the UFS, were welcomed at this year’s official opening of the academic year which took place at the Bloemfontein Campus of the University of the Free State (UFS) on 3 February 2017.  

Prof Petersen, who will start his tenure at the UFS on 1 April 2017, was introduced to staff by the Acting Rector, Prof Nicky Morgan. Prof Petersen shared his future plans for the UFS with staff.

His vision for the UFS spells excellence. Among others, he seeks to establish an academic culture of excellence, underpinned by the pillars of diversity and inclusivity. “It is important that there should be respect for different convictions,” he said.

“The UFS should be a place where everyone feels welcome; a strong sense of belonging is needed. Staff and students should feel that they would like to make a contribution to make the UFS a strong university,” he said.

In order to address the institutional climate issue, Prof Petersen suggests that attention be given to the curriculum as well as transformation of the research culture. Research outputs should be expanded and diversified. Inclusivity from a community engagement perspective is also needed. “The things we are good at and in which we excel should be the anchors impacting our academic enterprise,” he said.

In terms of the physical environment, he said that spaces should be welcoming for students. “It is important that we sit with students to get their views and listen to their concerns,” Prof Petersen said.

To promote transformation at the university, the UFS management team is busy working on an integrated transformation plan to be submitted to Council in June 2017. As part of this process, consultations will be held with staff and students in order to incorporate their perspectives and convictions in the plan as well.

“It is important that there should be
respect for different convictions.”

Furthermore, it is important for Prof Petersen that the Qwaqwa and South Campuses should be more integrated with the Bloemfontein Campus. “The UFS is one university with three locations. The fact that it is one university should be reflected in our actions, attentions, and thoughts. Although there are geographical differences, all three campuses should receive the same resources and should deliver the same quality outputs,” he said.

Prof Petersen ended his speech by returning to the importance of academic excellence. “With the Academic Project we always strive for excellence. To achieve academic excellence, the focus is on both academic and support staff. In order to reach our goal, all staff should produce work of superior quality,” he said.

“I am a good listener who is outcome driven, with a vision that includes: diversity, inclusivity, academic excellence, and innovation”, Prof Petersen concluded.  

 

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