One minute with Eduarda Neves - Insects as protein for our future generations

Eduarda Neves, a researcher at Teagasc Food Research Centre, Ashtown, discusses the use of insects as an alternative protein source. To hear the full story, come along to our 60 Minute Science event on 15th November.
Find out more about the event and register here
By 2050, the world population will be about 10 billion people, which will leads to an increasing need for more available edible protein sources. Increasing the production of animal protein to feed this growing world population is not environmentally sustainable. We need to consider alternative food sources.
Edible insects are one source of high quality protein and other useful nutrients, besides being a more eco-friendly and sustainable way to meet the increased demand for animal protein. We already know that insect proteins contain all the essential amino acids we need, and that their protein content is similar to beef, pork or poultry. But we need more information about how to safely and efficiently produce insects for food. We also need more information about their specific nutritional value and other properties. With my colleagues in Teagasc and across Europe, I have been investigating this. We’ve also been working on ways to combat the disgust factor that many Europeans feel towards eating insects. We will do this by developing ways to incorporate insect protein into our diets without eating whole insects.
Teagasc invites you to join us for an unmissable series of virtual and in-person events for Science Week 2022 as part of ‘The Festival of Farming and Food’ November 13-20, 2022.
The festival is an educational, inspiring and fun week, packed full of amazing science activities, experiences, talks and exhibitions, for children and grown-ups alike.
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