Edible insects: the more you know, the better they taste


This course examines the production of insects and demonstrates their use for food, feed and other purposes. You will learn how insects can be farmed, which species are reared and which methods are used, as well as where and why insects are produced throughout the world. You will also explore processing and manufacturing techniques and how the use of insects is regulated by current food and feed legislation at a global level, focusing in particular on Europe and North America.

Edible insects: the more you know, the better they taste

In questo corso esaminiamo la produzione di insetti, dimostrando il loro impiego negli alimenti, nell'industria mangimistica e in altri ambiti. Potete acquisire nozioni su come gli insetti possono essere allevati, quali specie e quali sistemi di allevamento vengono utilizzati, in quale parte del mondo vengono prodotti e per quale scopo. Potete anche esplorare le tecniche di lavorazione e di produzione e come l'utilizzo degli insetti sia disciplinato dall'attuale normativa per gli alimenti e i mangimi, sia a livello globale, ma con particolare attenzione all'Europa e al Nord America.

At the end of this course, you should be able to: 

  • identify the major insect producing techniques used worldwide; 
  • describe the main uses for insects and their products in the food and feed sectors; 
  • understand the complexities of marketing insects as food;
  • have a good understanding of the legal framework governing the use of insects.

Basic knowledge of general biology. EDIBLE INSECTS: Future prospects for food and feed security, FAO FORESTRY PAPER, 2013. n. 171

Video lectures combined with powerpoint slides, word documents, papers and reports and other supplementary downloadable information.

A Certificate of Attendance will be issued to students who have participated in the online course "Edible insects: the more you know, the better they taste". Students have to watch the video lectures and to pass the test at the end of each Section with a minimum score of 7/10 and the end of course test with a minimum score of 15/20.
Students attending the Master’s Degree Course in "Food and Beverage Innovation and Management" at the Università Politecnica delle Marche, who have attended the online course "Edible insects: the more you know, the better they taste" and have been awarded the Certificate of Attendance, will be assigned 1 CFU for the course "Insect products".
Production of insects [53:06]

Lezioni

Gathering, semi-domestication [12:25]
Farming insects for human food [12:50]
Farming insects for animal feed [11:04]
Opportunities and constraints of mass-scale insect rearing [16:47]
Processing of insects and their products [37:31]

Lezioni

Nutritional aspects of insects, their uses for food/feed supplements [7:25]
Live insects, whole body, killing, drying, storage practices [9:43]
Extraction of protein, fats, chitin [7:40]
Non-food sector usages: Chemicals, Health, Ornamentals, Waste management [12:43]
Marketing and consumer acceptance [46:57]

Lezioni

Present markets for insect products and future opportunities [10:45]
Consumer acceptance [5:04]
Consumer acceptance: tasting insects [5:25]
Marketing, product innovation and design [15:56]
Outreach and promotional activities [9:47]
Legislation [26:50]

Lezioni

Food, Novel Food, global review and more indepth for EU and USA [10:29]
Legislation governing Insects in Animal Feed: present and future [5:46]
Non Food sector [4:57]
Insects & Waste management [5:38]
Conclusions and way forward [9:28]

Lezioni

Conclusions and Way Forward [9:28]

Videolectures: 3 hours (corresponding to 6 class hours)Assessment: 3 hoursInteractive activities: 1 hour


Modalità Corso
Tutoraggio
Stato del corso
Tutoraggio
Durata
4 settimane
Impegno
6 ore/settimana
Ore formazione
10
Categoria
Scienze
Lingua
Inglese
Tipo
Online
Livello
Intermedio
Avvio Iscrizioni
17 Apr 2017
Apertura Corso
26 Giu 2017
Inizio Tutoraggio
26 Giu 2017
Fine Tutoraggio
23 Lug 2017
In autoapprendimento da:
24 Lug 2017
Chiusura Corso
Non impostato

Partecipazione e Attestati

Quota di iscrizione
GRATUITO!
Attestato di Partecipazione
GRATUITO!
Esame
GRATUITO!
Crediti
1


PAUL VANTOMME

United Nations Food and Agriculture Organization (FAO)


SARA RUSCHIONI

Dipartimento di Scienze Agrarie, Alimentari ed Ambientali

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