/newsroom/ en /newsroom/news/list/2022/02/08/new-research-puts-bugs-to-the-taste-test Researchers at the ³ÉÈË´óƬ are embarking on a new study to develop more accurate and consumer friendly descriptions for one of the most sustainable and high protein food sources on the planet, edible insects. February 08 2022 Kelly Brown /newsroom/news/list/2022/02/08/new-research-puts-bugs-to-the-taste-test