About this course
Edible insects constitute high quality food for humans and feed for pigs, poultry, pet animals and fish in terms of nutrient composition. Producing insects as animal protein source has a number of environmental advantages over traditional animal production. The course addresses insects as human food and animal feed from multi-, inter-, and transdisciplinary perspectives involving natural and socio-economic sciences and relevant stakeholders. Questions addressed are: what is the current status of insects as food and feed? How can insects become a future source of proteins for humans, livestock, pets and fish? How are insects harvested and can this be done sustainably? How can insects be farmed (farm level and industrial farming)? How to process and preserve insects as food and feed? What are the environmental benefits or disadvantages of using insects as a new protein source in comparison with conventional meat production? What are the challenges of using insects as a feed source for pigs, poultry and fish? What are the food safety and legislative issues involved in using insects as food and feed? How to market insects as food: tackling consumer attitudes and developing marketing strategies.
After successful completion of this course students are expected to be able to:
- 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;
- recognize 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.
ZSS06100 Laboratory Safety
- CreditsECTS 6
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