|Course coordinator(s)||prof. dr. ir. JJA van Loon|
|Lecturer(s)||prof. dr. ir. JJA van Loon|
|dr. ir. JW Schrama|
|dr. ir. G Bosch|
|prof. dr. ir. WH Hendriks|
|dr. ir. CMM Lakemond|
|prof. V Fogliano|
|dr. ir. HJ van der Fels-Klerx|
|Examiner(s)||prof. dr. ir. JJA van Loon|
Language of instruction:
ANU-30806; ANU-31306; FQD-22306; FQD-64306
Edible insects constitute high quality food for humans and feed for livestock, poultry and fish in terms of nutrient composition. Producing insects as animal protein source has a number of environmental advantages over livestock 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, fish and livestock? How are insects harvested and can this be done sustainably? How can insects be farmed (household 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 fish, poultry and pigs? 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. Two insect species that are currently produced globally, the Yellow Mealworm and the Black Soldier Fly, serve as models to address the questions mentioned.
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.
- lectures (24 lectures - 12 times 2 h);
- group assignment;
- half-day practical.
The examination is a written exam in the form of equal numbers of open and multiple choice questions (65%) and the quality of the report of the case study (35%). For both the exam and the report, minimum grade to pass is 5.5.
Van Huis, A.; Tomberlin, J.K. (eds.) (2017). Insects as Food and Feed. From Production to Consumption. Wageningen Academic Publishers. ISBN 978-90-8686-296-2; 447 pp. (main source)
Belluco S.; Losasso C.; Maggioletti M.; [et.al]. (2013). Edible Insects in a Food Safety and Nutritional Perspective: A Critical Review. Comprehensive Reviews in Food Science and Food Safety 12: 296-313.
Rumpold B. A.; Schlüter O.K. (2013). Nutritional Composition and Safety aspects of Edible Insects. Molecular Nutrition & Food Research 57: 802-823.
Van Huis, A. (2013). Potential of Insects as Food and Feed in Assuring Food Security. Annual Review of Entomology 58: 563-583.
Yi, L.; Lakemond, C.M.; Sagis, L.M.; [et.al]. (2013). Extraction and Characterization of Protein Fractions from Five Insect Species. Food Chemistry 14: 3341-3348.
|Keuze voor:||BFT||Food Technology||BSc||3WD|
|Verplicht voor:||WUFAO||BSc Minor Foods of Animal Origin||3WD|