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Edible Insects Processing for Food and Feed
From Startups to Mass Production



  • Available for pre-order on April 19, 2023. Item will ship after May 10, 2023
ISBN 9780367746940
May 10, 2023 Forthcoming by CRC Press
328 Pages 65 B/W Illustrations

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Book Description

Consumers around the world are becoming increasingly aware of the significant impacts of food consumption on the environment and demand for more sustainable foods is expanding rapidly. Edible Insects Processing for Food and Feed: From Startups to Mass Production

focuses on the growing topic of insects as food and feed, covering not only production elements, but also case studies and several other areas of interest, such as environmental aspects, nutritional value, consumers, food safety and market statistics.

Key Features:

  • Includes several case studies and latest advancements in the area
  • Contains multidisciplinary approach, covering farm to fork aspects
  • Contains full account of contemporary developments in mass production of edible insects

Written by passionate leading academics and industry partners around the globe, this book aims to bring together the latest advancements in edible insect production in a dynamic, modern and multidisciplinary approach. It is a one stop shop that will give readers a flavour of where the fascinating topic of edible insect production is now, but more importantly of where it might be heading to in the future, showcasing several related challenges and opportunities.

Table of Contents

1. The role of insects for nature and humans

Liqiong Niu, Xinquan Yang, Yuan Liu, Ronhai He

2. Environmental aspects of edible insects processing\

Sergiy Smetana, Dusan Ristic, Volker Heinz

3. Legislation

Nils Grabowski

4. Nutrient content of edible insects

Dominic Agyei, Ruchita Rao Kavle, Ellie Pritchard, Alaa El-Din Ahmed Bekhit, Alan Carne

5. Consumer attitudes towards insects as food

Marina Carcea, Valentina Narducci, Valeria Turfani

6. Edible insects farming

Rimsha Naseem, Waqar Majeed, Mian Muhammad Awais, Muhammad Noman Naseem, Naureen Rana, Uzma Ramzan

7. Startups

Simona Grasso, Matteo Bordiga

8. Mass production technologies

Rimsha Naseem, Waqar Majeed, Uzma Ramzan, Naureen Rana, Hammad Ahmad Khan, Sobia Kanwal, Elmo Borges de Azevedo Koch, Nazia Ehsan, Muhammad Sarfraz Ahmed, Muhammad Naveed

9. Insect farming for feed: case study

Sihem Dabbou, Marco Meneguz

10. Insect farming for food: case study company - Horizon Insects

Laurence Mohan

11. Food safety and allergies

Dele Raheem, Fernando Ramos, António Raposo, Ariana Saraiva, Oluwatoyin Bolanle Oluwole

12. Subsequent processing of insects

Dusan Ristic, Sergiy Smetana, Volker Heinz

13. Storage and packaging of edible insects

Oliver K. Schlüter, Giacomo Rossi, Shikha Ojha, Namrata Pathak, Pramod Mahajan

14. Market potential and statistics on current insect consumption as food

Waqar Majeed, Umm E Ummara, Aqsa Riaz, Sobia Kanwal, Ayesha Parveen, Tehrim Liaqat, Kaynaat Akbar, Iffa Maryam, Aqsa Shareef, Uzma Ramzan

15. Example of business plan for insect and insect-based food producers

Ileana Maricruz Bermudez-Serrano, Rodrigo Llauradó, Utz Dornberger

16. Future challenges for a sustainable edible insect industry

Vassileios Varelas

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Editor(s)

Biography

Dr Simona Grasso is an Assistant Professor at University College Dublin, Ireland. Before taking on this role she was a Senior Research Fellow at the University of Reading, School of Agriculture, Policy and Development, UK. Simona received her PhD in Food Science from University College Dublin in Ireland and obtained a fist class honours BSc and MSc in Food Science from the University of Catania, Italy. She has experience working for the food industry covering a variety of roles both in the UK and in the Republic of Ireland. Her main research activity concerns new product development, functional foods and healthier meat products.

Dr. Matteo Bordiga is an Assistant Professor of Food Chemistry at Department of Pharmaceutical Sciences, Università del Piemonte Orientale (UPO), Novara, Italy. Dr. Matteo Bordiga received his PhD in Food Science and his MS in Chemistry and Pharmaceutical Technologies from the same University. The main research activity of Dr. Bordiga concerned food chemistry, investigating the different classes of polyphenols under the analytical, technological and nutritional point of view. More recently, he moved his research interests towards wine chemistry, focusing his attention on the entire production process - from vine to glass -.