On Wednesday our Lower 6 students were treated to a fascinating and thought‑provoking session during our annual Sir Gordon Sutherland STEM Lecture. The lecture was delivered by two experienced Food Scientists from the University of Surrey, Dr Veronica Giacintucci and Dr Bolanle Oloyede, who shared insights into their current research and the growing opportunities within the Food Science industry. A key focus of their talk was the development of new alternative protein sources, particularly the use of insect‑based powders such as cricket flour. The scientists explained how insect proteins offer a more sustainable, nutrient‑dense option compared to traditional livestock sources, and how they are working on developing innovative food products using these emerging ingredients.
Our Lower 6 students responded with great enthusiasm, asking thoughtful and well-informed questions. Their curiosity and engagement were clear throughout the session, demonstrating an interest in the challenges and innovations shaping the food industry. As a bonus, attendees had the opportunity to sample a specially prepared cricket‑powder brownie, prepared by the Food and Nutrition department. Many students were surprised by how similar it tasted to a traditional brownie and appreciated the chance to try a real example of alternative‑protein development work.
The lecture provided a valuable and inspiring experience for our Lower 6 cohort, broadening their understanding of Food Science and sparking conversations about sustainability, innovation, and future career pathways.