In recent years, data collection and analysis have powered the rapid advancement of artificial intelligence (AI), which has brought significant transformations across various industries, and food brands are no exception.
Prof. Fanning has been helping develop applications around genome sequencing to minimise risks in global food production and improve food safety decision-making. Two practical outcomes
Insects are a source of energy, protein, fat, minerals and vitamins. Mean estimates show energy levels to be around 400–500 kcal per 100 g of dry matter, making them comparable with other protein sources. However, there are some potential biological, chemical and environmental hazards associated with the use of farmed insects as food and feed.