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Module 2- What are edible insects?

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About Course

Dear Participant, 

It is a pleasure to welcome you to Module 2: Menu Engineering Methodologies for Favoring the Consumption of Insects in Gastronomy! In this module, we will explore practical and creative strategies to make the introduction of insects in the gastronomic landscape not only possible but also appealing. 

We will uncover the psychological reasons that drive us to reject new ingredients and how to overcome this resistance using persuasive methods based on trust, curiosity, and uniqueness, and how menu engineering techniques, strategic tastings, and engaging storytelling can transform insects from a curiosity into culinary delights. 

Through an interview featuring a debate on the pros and cons of using insects in gastronomy, we will learn how to highlight these ingredients and present their use in a persuasive and stimulating way, igniting customers’ sense of adventure. 

We invite you to participate actively, ask questions, and experiment creatively. Sustainable gastronomy is a challenge we can overcome together by innovating with extraordinary and surprising ingredients. 

 

Enjoy your learning journey, and see you soon, 

The IIG Team 

Module 2 Syllabus ENG
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Course Content

Pre Test Module 2

  • Module 2 Questions

Unit 1: How to propose rare and unusual ingredients in your restaurant for economic and environmental sustainability
● Evolutionary roots of food aversion and psychological resistance. ● The Mere Exposure Effect and how familiarity reduces aversion. ● Strategies for introducing novel foods through familiar contexts, trust, and storytelling. ● Engaging sensation-seekers with exclusive and adventurous culinary experiences.

Unit 2: From Aversion to Adventure. Persuasive strategies to propose rare ingredients to customers
● Historical shift of discarded foods (e.g., offal, lobster) to gourmet status. ● Social psychology linking rare foods to exclusivity. ● Examples of traditional practices using all animal and plant parts and strategies for its promotion, rebrand, nutrition and presentation in restaurants. ● Forgotten foods like cod, wild herbs, and insects as sustainable options.

Unit 3 – The practice of rare and unusual foods: design the strategy of your restaurant
● Educate on sustainability, ethics, and cultural value. ● Introduce rare ingredients in familiar dishes. ● Host interactive events and themed tastings, collaboration with influencers ● Emphasize sustainability and local sourcing. ● Food challenges and gamified experiences.

Unit 4 – Sustainable rare and unusual food: how to promote a responsible approach towards plants and meat consumption and fight neophobia
● Highlight rare foods like algae for their eco-benefits. ● Encourage “nose-to-tail” and “leaves-to-root” practices to reduce waste. ● Showcase rare ingredients in fine dining for exclusivity. ● Use storytelling and interactive experiences to educate diners. ● Emphasize insects' nutritional value and sustainability. ● Case studies

Unit 5 – Customers debate
● Debate between two customers regarding the integration of insects-based ingredients in gastronomy, one PRO, one CON ● Two debate questions: ▪ how do you view the incorporation of insects in gastronomy and would you adopt a diet that includes insect-based proteins? ▪ What are the potential benefits of using insect-based flour, proteins, and ingredients? ● Discussion on themes highlighted by the European Cluster Collaboration Platform.

Proficiency Test for Module 2

Student Ratings & Reviews

5.0
Total 4 Ratings
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NS
NIKOLAOS STASINOS
2 months ago
Excellent!
ML
Menelaos Lambis
2 months ago
great
HB
Hikmat Bouras
2 months ago
Ha sido una experiencia maravillosa gracias por esta oportunidad
AJ
Alejandro JImenez
2 months ago
Interesting

Project Code: 2023-1-ES01-KA220-VET-000150957

Funded by the European Union. Views and opinions expressed are however those of the author(s) only and do not necessarily reflect those of the European Union or the European Education and Culture Executive Agency (EACEA). Neither the European Union nor EACEA can be held responsible for them.