May 4, 2016: The Austrian Ministry of Health had invited leading experts to Vienna to discuss the potentials and restraints of using insects as alternative food. Among the invited experts: ATB scientist Birgit Rumpold. She talked about aspects of microbial safety and quality in processing and fractionizing insects. 

The conference not only targeted the issues feeding of and feeding on insects, their nutritional value from the perspective of current food trends, but also the question how to deal with the widely spread "disgust" related to eating insects. 

In her opening speech, Austrian's Minister of Health Sabine Oberhauser highlighted the potentials of insects as an alternative protein source: "What is now deemed to be 'chic', could be a source of food for the future. If the world population continues to rise, the arable land will not be sufficient for crop cultivation and animal breeding in order to adequately provide us with what is needed."

Meanwhile cuisiniers have discoverd insects as new foods. Curious participants could cost of the unfamiliar food at the meeting...