Food and Drink

Webinar: How Can We Accept and Incorporate Edible Insects into Our Lives as Food of the Future?

Webinar: How Can We Accept and Incorporate Edible Insects into Our Lives as Food of the Future?
  • Date From 4th October 2023
  • Date To 4th October 2023
  • Price Free of charge, open to all.
  • Location Online: 16:00 MYT. Duration: 1 hour.


As the human population rapidly increases, the demand for animal protein also increases but resources such as land for livestock farming is limiting. Hence, there is an increasing need for sustainable food sources and entomophagy is one of the solutions along with the farming of edible insects.

In this webinar series, entomologist Foo Maosheng will share his eight-year-long experience of eating at least 17 species of insects and how it is a basis of the sustainable future, in the context of Singapore. Foo will also include how edible insects were incorporated into his diet and integrated into some potential food.

This webinar is jointly organised with Future Food, University of Nottingham Malaysia.


Foo Maosheng, Scientific Officer (Curator), Lee Kong Chian Natural History Museum, National University of Singapore (NUS)

Foo is an entomologist and a curator at the Lee Kong Chian Natural History Museum of National University of Singapore. His key research interest is exploring and documenting the biodiversity and natural history of insects in South-East Asia, particularly on termites and cockroaches.

He has helped to kickstart the research on Black Soldier Flies in tackling the increasing food waste in Singapore, which is in line with the sustainability movement and making a difference in food security. In parallel, he has gone into entomophagy and tried a variety of different edible insects, while understanding its relations to food sustainability and security.

Food security becomes increasingly important as the global population continues to grow, there will be less resources for food production.

The material presented in this webinar has not been peer-reviewed. Any opinions are the presenter's own and do not necessarily represent those of IChemE or the Food & Drink Special Interest Group. The information is given in good faith but without any liability on the part of IChemE.


16:00–17:00 MYT.


The presentation will be delivered via GoToWebinar®. Check system requirements.

You are advised to join the webinar at least ten minutes before the scheduled start time, to allow for your computer to connect.

Webinar archive

This webinar is free of charge and open to all to attend, but if you wish to access the slides and a recording to replay on demand then you will need to be a member of the Food and Drink Special Interest Group.

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