From Stephanie Davison
Dr Lara Wakeling Food Chemistry Lecturer, FedUni
For a variety of health and ethical reasons there is growing interest in what we eat - gluten free, meat free, dairy free and even flexitarian diets are increasingly common. One of the many emerging food trends is non-meat protein sources. Why is there interest in this area? Can insects provide the protein you require to be healthy? How do meat-free burgers ‘ooze’ like a traditional burger?
Welcome: Jenny Fink, Ballarat Libraries
Presentation: Dr Lara Wakeling - approx 32 minutes followed by Q and A