Remember when you were a kid and a bug landed in your food so your parents would say, “Oh, no big deal, just extra protein,”? Well, that saying may just become a reality as food science research is being conducted on the viability and acceptance of using bugs as a sustainable food ingredient. Check out this photo essay by Kamaile Kenny and Caleigh Mertella as they highlight Dr. Amy Lammert, a Cal Poly Food Science professor, and her research.
Click here to view the students’ Adobe Spark Page
Author Bios:
- Caleigh Martella is a third-year Agricultural Communication student with minors in Spanish and Agribusiness.
- Kamaile Kenny is a fourth-year Agricultural Science student.
