Can Australians ever be persuaded to throw a cockroach on the barbie?

Adelaide researchers are about to ask that very question to gauge if insects could become the hot new protein on Australian dinner plates.

Associate Professor Kerry Wilkinson, from the University of Adelaide, said the team were seeking consumers' attitudes to eating insects in an online survey.

Perceptions towards a range of insects, like crickets, mealworms, ants and cockroaches, and products containing insect-based ingredients like high protein flours and powders will be measured along with sensory properties and nutritional profiles.

"Edible insects are actually chock full of protein and many of the essential vitamins and nutrients and fatty acids that we need," Associate Professor Wilkinson said.

Insects are good sources of protein, monounsaturated and polyunsaturated fats, fibre, vitamins, minerals and carbohydrates.

Researchers also say in an increasingly crowded world insects are cheap to raise and feed and could be an emerging agricultural industry.

"Growth in the middle-classes of developing countries has significantly increased global demand for high quality animal protein, while concerns over food security have stimulated interest in alternate sources of protein," she said.

"Even if the domestic market completely rejects edible insects, it's quite possible that other countries around the world may look to Australia as a source of these edible insects," she said.

Would you tuck into a crunchy cockroach? ( ABC News: Rebecca Opie )

Insects form part of traditional diets in many developing countries but Associate Professor Wilkinson said there had been few attempts to evaluate consumer perception towards edible insects.

"To support this emerging agricultural industry, research is needed to look at ways of overcoming barriers to insect consumption in Australia and enhancing consumer acceptance of both edible insects and products containing insect-based ingredients," she said.

Certain insects may appeal to people seeking "superior nutritional content" but researchers concede the main challenge is to make the insects more appetising.

They believe a chocolate or chilli coating could help persuade uncommitted consumers, because on their own inspects can be bland and crunchy.

If that does not catch on, the bugs can be grounded into flour to make bread and biscuits.

Honours student Crystal Bayldon said eating insects could catch on in Australia.

"I think it definitely has the potential to become more popular in Australia, we've seen in other countries it's started to become a more mainstream and accepted practice," she said.