Insetti edible: conoscenza e sapori


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


Frequenza e Attestati

Frequenza
GRATUITO!
Attestato di Partecipazione
GRATUITO!
Crediti
GRATUITO!
Numero di CFU/ECTS
1

Categoria

Scienze

Ore di Formazione

10

Livello

Intermedio

Modalità Corso

Tutoraggio

Lingua

English

Durata

4 Settimane

Tipologia

Online

Stato del Corso

Auto apprendimento

Avvio Iscrizioni

17 Apr 2017

Apertura Corso

26 Jun 2017

Inizio Tutoraggio

26 Jun 2017

Fine Tutoraggio

23 Jul 2017

Autoapprendimento da

24 Jul 2017

Chiusura Corso

Non impostato
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".

PAUL VANTOMME

PAUL VANTOMME

United Nations Food and Agriculture Organization (FAO)

SARA RUSCHIONI

SARA RUSCHIONI

Dipartimento di Scienze Agrarie, Alimentari ed Ambientali