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.
Sprache
Verlagsort
Verlagsgruppe
Zielgruppe
Für Beruf und Forschung
Professional Reference
Illustrationen
65 s/w Abbildungen, 42 s/w Photographien bzw. Rasterbilder, 23 s/w Zeichnungen, 34 s/w Tabellen
34 Tables, black and white; 23 Line drawings, black and white; 42 Halftones, black and white; 65 Illustrations, black and white
Maße
Höhe: 260 mm
Breite: 183 mm
Dicke: 25 mm
Gewicht
ISBN-13
978-0-367-74694-0 (9780367746940)
Copyright in bibliographic data and cover images is held by Nielsen Book Services Limited or by the publishers or by their respective licensors: all rights reserved.
Schweitzer Klassifikation
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, Universita 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 -.
Herausgeber*in
Universita del Piemonte Orientale, Novara, Italy
Preface. About the Editors. List of Contributors. The Role of Insects for Nature and Humans. Environmental Impact of Edible Insect Processing. Legislation. Nutrient Content and Functionalities of Edible Insects. Consumer Attitudes towards Insects as Food. Edible Insect Farming. Startups. Mass Production Technologies. Insect Farming for Feed: Case Study. Insect Farming for Food: Case Study Company - Horizon Insects. Food Safety and Allergies. Subsequent Processing of Insects. Storage and Packaging of Edible Insects. Market Potential and Statistics on Current Insect Consumption as Food. Example of Business Plan for Producers. Future Challenges for a Sustainable Edible Insect Industry. Index.
