Insects as Food and Feed

Edible insects constitute a high-quality food for humans and a valuable feed source for pigs, poultry, pets, and fish due to their favorable nutrient composition. Producing insects as an animal protein source also offers several environmental advantages compared with traditional livestock production. This course examines insects as human food and animal feed from multi-, inter-, and transdisciplinary perspectives, integrating natural sciences, socio-economic sciences, and the views of relevant stakeholders.

Topics addressed include:

• Why should insects be used as food or feed? We will explore where the idea originated and which nutritional needs insects can fulfill.
• How can insects be produced? The biology of insects will be studied to understand how they can be farmed and processed.
• How can we use insects as feed? This question will be examined across different animals, including livestock, fish, and pets. Ethical aspects of using insects as feed will also be addressed.
• How can insect-based food be produced? We will cover key aspects of producing insect-based foods for human consumption, including value chain development, product design, sustainability, and consumer perception.
• What is the legislation on using insects as food and feed? Legislation and food safety will be discussed, primarily from a European regulatory perspective.
• The course concludes with an afternoon of student poster presentations, based on the case studies developed throughout the course, followed by a tasting of insect-based foods.

• Explain if insects could be a viable alternative to conventional meat sources

• Explain what are the major challenges to develop insects as a new protein source for food and feed

• Recognise the ecological, economical, and sociological characteristics of this new food and feed sector

• Explain the nutritional benefits and the gastronomical possibilities of insects as food

• Explain processing and preservation techniques

• Explain food and feed safety issues and the legislation in place that affect the adoption of insects as food and feed

• Identify the economic interests of all stakeholders involved, explain how these interests align, and how this might influence the choice and structure of the new sector

• Written test with closed questions (55%) Multiple choice.
• Assignment report (35%) Case study report focusing on a specific aspect of the course. The work is performed in groups of five students (±1). In case of a failed report, students can hand in a revised version during the resit period.
• Assignment poster (10%) Poster presentation of the results from the case study (AR1). The assignment is completed with the same group as the case study report. In case of a failed poster or presentation, students can submit a revised version during the resit period in the form of a PowerPoint file, including for each student a 5-minute recorded poster pitch.
• Assignment report (0%) Practical has different tasks that are assessed together as pass or fail. Practical is conducted in group of 2 and report is individual. In case of a failed report, students can hand in a revised version during the resit period.

ZSS06100 Laboratory Safety

• optional: Van Huis, A.; Tomberlin, J.K. (eds.) (2017). Insects as Food and Feed. From Production to Consumption. Wageningen Academic Publishers. ISBN 978-90-8686-296-2; 447 pp.