Leah Bessa
I am the Co-Founder of Gourmet Grubb, which looks at using EntoMilk, dairy alternative made from insects.
I am also currently doing my PhD in Food Science at Stellenbosch University, researching the potential of insects to be a food ingredient for human consumption, with the main focus being on insects as sustainable alternative to meat. My research is aimed at determining the nutritional value, microbial safety and functional application of Black Soldier Fly Larvae.
In 2018 I had the honor of participating in the Emerging Creatives Programme at the Design Indaba as a Food Designer. I exhibited an ice cream made from Entomilk.
My industry experience so far has been focused on product development, chemical and microbial analysis and meat processing. Furthermore I am confident with research tasks, reports and data capturing and evaluation.
