Insectos comestibles: conocimiento y sabores
Introducción al Curso
Production,
processing, marketing, legislation and nutritional aspects of farming insects
for Food and Feed
Ciencias
Horas de Entrenamiento10
NivelIntermediate
Metodos de CursoTutoría
English
Duraciòn4 Semana
TipologíaOnline
Estado del CursoAutoaprendizaje
Agenda del Curso
Iniciar Suscripciones
Apertura del Curso
Comenzando la Tutoría
Tutoría Final
Autoaprendizaje
Cierra Curso
Resultados de Aprendizaje
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.
Conocimiento Recomendado
Basic knowledge of general biology.Libros de texto y lecturas recomendadas
EDIBLE INSECTS: Future prospects for food and feed security, FAO FORESTRY PAPER, 2013. n. 171Formato del Curso
Video lectures combined with powerpoint slides, word documents, papers and reports and other supplementary downloadable information.Reglas para la obtención de certificados y Exámenes
Costo del Certificado de Participación
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.Creditos
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".
