Leah Bessa is the Co-founder and Head of Product Development for Gourmet Grubb. She completed her Masters in Food Science at Stellenbosch University,where she researched the potential of insects as a food ingredient for human consumption, with the main focus being on insects a sustainable alternative to meat. Today she is researching the potential of insects as a dairy alternative, starting with ice cream made from Entomilk (a milk alternative made from insects). She is here to redefine the way you think about eating insects.
