STEM: Innovator's Hub

There's Insects in Our Chocolate! - Year 8 Murdoch Students

During their recent excursion to Frankston Tech School, our students from Year 8 Innovator's program participated in an innovative food technology workshop focused on sustainable eating and yes, that meant experimenting with edible insects. Students were tasked with designing and making their own chocolate creations using one of three themes: native bushfoods like berries, seaweed, or insects like crickets and mealworms.

At first, the idea of putting bugs in chocolate might have seemed a bit… unusual. But with open minds and curious taste buds, students quickly got to work, learning that insects are not only packed with protein but also far more sustainable to farm than traditional livestock. They use less water, less land, and less feed while offering similar (or even better) nutritional value. Interestingly, students also learned that insect fragments are not entirely foreign to chocolate. According to Australian food scientist and entomologist Skye Blackburn, commercially available chocolate slabs can contain up to 60 insect fragments per 100 grams before action is required. These tiny traces are considered safe and unavoidable due to the challenges of keeping bugs out during harvesting and processing.

Alongside the insect-inspired treats, students explored the benefits of native bushfoods—learning about traditional Indigenous ingredients and their importance to Australian culture and biodiversity. Meanwhile, those working with berries focused on natural sugars and antioxidant-rich superfoods.

The day was more about exploring big ideas: how can we feed a growing population sustainably? What ingredients might shape the future of food? And are we brave enough to try something new?

Many students did try the insect chocolate. And many were surprised at how good it actually tasted. This experience left students with more than just full stomachs, it sparked discussion, challenged perceptions, and inspired creative thinking around sustainability, science, and food.  

After mastering the mix and getting over the initial surprise of working with bugs, students moved on to the final phase of the challenge: branding their chocolate bars like true entrepreneurs. Each group designed custom packaging to reflect their chosen theme—be it native bushfoods, berries, or insects—and considered what would appeal to real-world consumers.

At the end of the day, the chocolates made their grand return to school and straight into the hands of the unsuspecting staff members including the Principal, who only discovered the crunchy little secret (hello, mealworms!) after they'd finished chewing.

Gears and the ‘Wheelie Machine’: Year 9 iSTEM Wraps Up with Creative Flair

As the semester draws to a close, our Year 9 iSTEM students have gone out with a bang—and a few spinning wheels. Over the past few weeks, students have been deep in the design process, using LEGO-based engineering kits to build functional, imaginative creations. One standout project, proudly named “The Wheelie Machine,” was a clever combination of motor power and playful problem-solving that brought big smiles and even bigger ideas.

More than just building for fun, students applied principles of mechanical design, force, motion, and iteration. They learned to prototype, troubleshoot, and refine their ideas—skills that mirror real-world engineering and design thinking.

It’s bittersweet seeing this incredible group finish their final week. They’ve brought energy, humour, creativity, and a genuine willingness to explore the unknown. But while we’re sad to see them go, we’re just as excited to welcome the next group of curious minds joining us next week.

This Year 9 elective isn’t just for high achievers, it’s for any student with a spark of curiosity, a desire to tinker, and a passion for turning ideas into reality. In iSTEM, we don’t just build machines—we build confidence, resilience, and a love for learning.

Here’s to the next chapter of innovation—and maybe a few more wheelie machines along the way.