Edible insects: more you know 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 and through which rearing systems, where in the world they are produced and for what purpose. You will also explore the processing and manufacturing techniques and how the use of insects is governed by the present food and feed legislation at a global level, and with emphasis on Europe and North America.

Edible insects: more you know better they taste

Production, processing, marketing, legislation and nutritional aspects of farming insects for Food and Feed.

After studying this course, you should be able to:

  • know the major insect producing techniques world wide
  • describe the major uses for insects and their products in the food and feed sectors
  • understand the complexities for marking 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 lecturing combined with powerpoint slides, word documents, papers and reports and other supplementary downloadable information.

The Attendance Certificate is issued to the student who has participated to the online course "Edible insects: more you known, better they taste". The student has to view the videolessons and to pass the final test of each Section with a score equal or greater than 7/10 and the final test of the course with a score equal or greater than 15/20.
The student, enrolled in the "Food and Beverage Innovation and Management" Master Degree at Università Politecnica delle Marche, who attended the online course "Edible insects: more you know, better they taste" and awarded the Attendance Certificate, earns 1 CFU for the course "Insect products".
Production of Insects

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

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

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

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

Lezioni

Conclusions and Way Forward [9:28]
Modalità Corso
Tutoraggio
Stato del corso
Pre-iscrizione
Durata
4 settimane
Impegno
6 ore/settimana
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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