Skip to collection list Skip to video grid

Skip to collection list Skip to video grid

Artificial Intelligence

Harnessing Edible Insects as a Sustainable Nutritious Food Source in a Changing World

In the past few decades, edible insects have received tremendous research interest. They are an important source of alternative proteins and essential amino acids, minerals (especially micro-minerals), lipids, and dietary fiber. The rearing of edible insects, or mini livestock, as they are sometimes called, is a low-resource enterprise that increases food security and provides income for smallholder households globally. The mass production of insects is sustainable, as insects can be raised on food waste, require low inputs of land, feed, energy, and water, and most do not emit greenhouse gases. Despite the benefits stated above, edible insects remain an untapped food source for several reasons. Aside from mealworms, black soldier flies, crickets, and locusts, the bulk majority of the 2000+ known edible insect species, especially those found in indigenous communities in many parts of the world, have not been amply studied to identify their nutritional content and impact on human health. Consequently, little is known about rearing these ‘indigenous’ edible insects safely and sustainably under laboratory conditions. Also, ‘food neophobia’ and ‘disgust factor’ lead to the rejection of insects as food by many consumers, especially in ‘Western’ countries. Diversifying food sources to include insects is a much-needed imperative, considering the ongoing challenges faced by the global food system. However, this requires innovation in low-cost rearing insects at an industrial scale and the development of processing technologies that assure the safety of insect-based ingredients while enhancing nutrition and sensory appeal. This session will explore innovation and advancement in the large-scale rearing and processing of insects, as well as insights into the psychological and social factors underpinning consumer wiliness to eat insects. These three-pronged strategies (i.e. rearing, processing, consumer willingness) would be necessary to maximize the benefits of edible insects as an excellent food source for a changing world. Speaker: Dominic Agyei, PhD

Read More
Read Less

categories

View more in
Artificial Intelligence

Currently loaded videos are 1 through 7 of 7 total videos.

First page loaded, no previous page available
Last page loaded, no next page available