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Module 1- Introduction to Edible Insects in Gastronomy

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About Course

Dear Participant’s Name

We are delighted to welcome you to Module 1: Introduction to Edible Insects in Gastronomy. This module marks the beginning of an exciting journey into the world of insect-based ingredients, exploring their historical, cultural, nutritional, and culinary significance, while providing you with a fully hands-on approach to harness their potential for use in professional kitchen recipes.

Throughout this first module, you will:

✅ Discover the history of edible insects – from ancient traditions to their growing acceptance in modern European cuisine.
✅ Understand what makes an insect edible – including the EU’s approval process, safety standards, and available insect-based products.
✅ Explore the benefits of insect consumption – from their rich nutritional profile to their environmental and economic advantages.
✅ See how insects are being integrated into European gastronomy – with real examples of chefs innovating with insect-based ingredients.
✅ Analyze public perceptions – learning about consumer attitudes and professional insights on the adoption of edible insects in the food industry.

We encourage you to actively engage with the course materials, participate in discussions, and keep an open mind. The future of sustainable gastronomy is evolving, and you are now part of this exciting movement!

Enjoy the module, and let’s get started!

The Insects Innovation in Gastronomy Team

Module 1 Syllabus-Script
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Course Content

Pre Test for Module 1

  • Module 1 Questions

Unit 1 – A Brief History of Eating Insects
o Explanation of how some cultures have eaten insects for centuries. Showing resources and mentioning authors and examples o Examples of countries where eating insects is common today and trends and examples from Europe. Video resources from e.g. Asian common dishes and ways/presentations for consumption.

Unit 2-What Are Edible Insects?
Introduction to common edible insects like crickets and mealworms. That said, more focus on: Which are the EU approved? listed and description Brief explanation of how they are prepared.

Unit 3 – Benefits of Eating Insects
Introductory explanation of why insects are good for the environment (saving water, space, etc.). Providing figures and examples. External info sources will be quoted to underpin statements General exposition of health benefits, like being rich in protein. Underpinned by scientific resources.

Unit 4 – Insects in European Cuisine?
Live shooting of a Cooking Chef Teacher in a class, talking about the potential use of alternative insects-based ingredients for European dishes, for example, switching flour or pasta for insects-based alternatives The Chef will cook a recipe using these insect-based ingredients, and explain the recipe: live recording cooking class in a kitchen

Unit 5- What Do People Think About Eating Insects?
Live shooting of a cooking class where trainees will taste a dish made using insect-based ingredients. Testimonials about their expectations and the reality after tasting. Examples, quotations, of resources to underpin what we found in the report about beliefs and perceptions of the insect consumption.

Proficiency Test for Module 1

Student Ratings & Reviews

5.0
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NIKOLAOS STASINOS
2 months ago
Absolutely yes! Great info provided!
ES
Emilio Sola
3 months ago
Good👍🏼👌🏼

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.