170216 Bugeaters 086

Kelly Sturek holds a test noodle of gluten free macaroni made with cricket protein. Sturek and Julianne Kopf are two thirds of the Bugeater Foods team working to use insect protein as a sustainable food source. The start up is using Food Innovation Campus to prefect their dream. February 16, 2017. Photo by Craig Chandler / University Communication.
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170216 Bugeaters 086 (permalink)
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Caption: 
Kelly Sturek holds a test noodle of gluten free macaroni made with cricket protein. Sturek and Julianne Kopf are two thirds of the Bugeater Foods team working to use insect protein as a sustainable food source. The start up is using Food Innovation Campus to prefect their dream. February 16, 2017. Photo by Craig Chandler / University Communication.
Tags: 
Nebraska Innovation Campus
UNL University of Nebraska Lincoln
Food Innovation Center
Cricket Protein
Bugeater
Insect Protein
Kelly Sturek
Sustainable Food Source
Bugeater Foods Team
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