Latest News Archive

Please select Category, Year, and then Month to display items
Previous Archive
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

Dean of Law appointed for second term as acting judge in the Free State High Court
2017-02-17

Description: Prof Nicholson  Tags: Prof Nicholson

Prof Caroline Nicholson, Dean of the Faculty of Law

The Dean of the Faculty of Law, Prof Caroline Nicholson, has been re-appointed by the Judge President of the Free State High Court, Judge Mahube Molemela, to serve a full term in 2017 as an acting judge. This will be her second term, as she served in the same position in early 2016, and it is such, a testament to her outstanding work. Her re-appointment is a source of pride not only to the University of the Free State, but the city of Bloemfontein, and the region as a whole.

Since taking up the position of Dean in 2015, Prof Nicholson has demonstrated exceptional leadership, and continues to take great strides in developing the Faculty’s internal and external programmes. “I am delighted that the University has facilitated my taking advantage of this opportunity. During this term, I will be exposed to a diversity of legal matters both civil and criminal, some of which I was not exposed to during my previous acting period. The exposure to the practical aspects of the law from the perspective of the Bench will inform my decisions regarding curriculum review and development, at a time when the faculty is actively engaged in ensuring that curriculum content is both relevant and context-appropriate,” said Prof Nicholson.

She adds that her appointment as acting judge will strengthen the Faculty’s positive relationship with the legal profession and, especially with the Bench. It will also benefit the Faculty, its staff and students.  In 2015, the Faculty partnered with the International Association of Women Judges (Free State Chapter), to host a dinner, which will be hosted again this month. The association brought to the fore new ventures into the involvement of women judges in an advisory capacity and sharing of expertise. In 2016, members of the association began to enact this role.

Judge Molemela and Judge Azhar Cachalia of the Supreme Court of Appeal accepted appointments to the Advisory Board of the Free State Centre for Human Rights. Judge Khalipi “Jake” Moloi of the Free State High Court in Bloemfontein, gave trial advocacy tips to teachers, coaching the Schools Moot Court Competition. Prof Nicholson said: “It is hoped that more opportunities will arise to increase interaction between students and the judiciary, both are eager for this to happen. I am also learning a great deal and am once again enjoying the collegial and supportive environment that my colleagues create at the High Court.”

Prof Nicholson holds an LLD from University of South Africa, and has published several research articles in accredited journals, with a special interest in Family Law and children’s rights.

We use cookies to make interactions with our websites and services easy and meaningful. To better understand how they are used, read more about the UFS cookie policy. By continuing to use this site you are giving us your consent to do this.

Accept