The lecture was incredibly insightful and engaging, the speakers fascinating the attendees into the world of edible insects with their knowledge and educative presentation. In the lecture, the attendees have learns what the characteristics of insects are, where and who around the world eats insects, the nutritional value of insects, how insects are processed to be edible, and the cultural aspects of consuming insects – among other interesting topics that were covered.

Within these very interesting topics that were covered, surprising information were presented to the lecture-goers, such as the development of processed foods enriched with protein that are perfect for people who are fragile, having deficiencies or having difficulty assimilating proteins – which takes form as products like pasta made of crickets!

We also learn the sustainability of these edible insects, where advantages and inconveniences of insect farming were covered – including comparison of greenhouse gas emissions between other farm animals VS insects, and allergen triggers. Did you know that if you are allergic to certain crustacean seafood, you are most likely to be allergic to insects as well?

There were so many interesting moments and information in the lecture and discussion session that we very much enjoyed, which Dr. Le Gall and Dr. Maquart has enthusiastically engaged with the attendees, and we highly appreciate the talk show that they have presented. The event ended with some very delicious croissants and refreshing guava juice