I've been following the guys at Nordic Food Lab for about a year now. They work closely with Noma in research and menu development, and they've been working on some pretty radical stuff.

Here are some highlights on their tests with insect gastronomy:
(all images courtesy of Nordic Food Lab)

http://nordicfoodlab.org/blog/2014/2/a-side-of-bee-larva-with-your-afternoon-coffee

http://nordicfoodlab.org/blog/2014/2/cricket-broth

http://nordicfoodlab.org/blog/2013/7/moth-mousse

http://nordicfoodlab.org/blog/2013/6/roasted-locusts

http://nordicfoodlab.org/blog/2013/6/ants-and-a-chimp-stick

http://nordicfoodlab.org/blog/2013/10/waxed-plums not bug-related, but super cool.

Keep in mind, they have a bunch of non-bug related research, too, so if you're squeamish, but appreciate food science, definitely check them out.

nordic food lab