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Module 5 – Nutrition and Insect-Based Diets

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About Course

Dear Participant

We are excited to welcome you to Module 5: Food Science and Technology in the Use of Insect-Based Ingredients. This module represents a crucial step in deepening your understanding of the nutritional value, safety, sustainability, and innovative applications of insect-based ingredients in the food industry.

 

During this module, you will have the opportunity to:

✅ Understand the key role of nutrition and how insects can support health, metabolism, and disease prevention.

✅ Explore edible insects as a sustainable solution to tackle global food challenges, thanks to their production efficiency and rich nutritional profile.

✅ Analyze the production and safety of insect-based ingredients, from farming to processing into flours, oils, and functional proteins.

✅ Deepen your knowledge of the technological properties of insect-derived ingredients, examining their impact on food formulations and industrial applications.

✅ Discover market applications, from traditional uses to the most innovative ones, such as 3D-printed foods and functional nutrition solutions.

The future of sustainable food lies in new frontiers of research and innovation—are you ready to be part of it? We encourage you to explore the course materials, actively participate in discussions, and experiment with new ways to integrate insects into modern food applications.

Happy learning and best of luck!

The Insect Gastronomy Innovation Team
Module 5 Syllabus-Script
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Course Content

Pre Test Module 5

  • Module 5 Questions

Unit 1 – The Essential Role of Nutrition: Supporting Health, Metabolism, and Disease Prevention
● The role of proteins, carbohydrates, and healthy fats in energy production, tissue repair, and brain function. ● The importance of vitamins, minerals, and dietary fibers in regulating metabolism, immune response, and gut health. ● How a balanced diet contributes to disease prevention and overall physiological functionality.

Unit 2 – Edible Insects: A Sustainable and Nutritious Solution for Global Food Challenges
● The nutritional value of edible insects, including high-quality protein, healthy fats, essential vitamins (B12, E), minerals (iron, calcium), and dietary fiber from chitin. ● The environmental advantages of insect farming, such as lower water and land use, reduced greenhouse gas emissions, and greater efficiency compared to traditional livestock. ● The growing adoption of insect-based products in Western diets, with examples of their applications in protein bars, snacks, and functional foods.

Unit 3 – How Insect Ingredients Are Made and Their Safety
● The production process of insect-based ingredients, including farming, processing methods, and safety measures to ensure high-quality products. ● The nutritional and environmental benefits of insect-derived products, highlighting their protein content, healthy fats, and lower resource consumption compared to traditional proteins. ● The challenges and opportunities in consumer acceptance, regulatory compliance, and market expansion, including applications in functional foods, nutraceuticals, and alternative protein sources.

Unit 4 – Ingredients derived from insects
● The production process of insect flours, including scalding, dehydration, milling, and potential fermentation for enhanced functionality. ● The functional properties of insect flours, such as emulsification, water retention, gelation, foaming ability, and thermal stability, and their impact on food formulations. ● The different types of insect-based products available, including pure insect flours, protein isolates, extruded granules, oils, and chitosan, with applications in food, cosmetics, and environmental sustainability.

Unit 5 – Applications on the market
● Traditional applications of insect-derived ingredients, such as shellac and cochineal dye, in the food industry. ● The evolution of insect-based food products, from high-protein snacks and baked goods to innovative solutions like 3D-printed foods. ● The challenges and opportunities in scaling up production and standardizing insect-based ingredients for widespread market adoption.

Proficiency Test Module 5

Student Ratings & Reviews

5.0
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ML
Menelaos Lambis
2 months ago
great
HB
Hikmat Bouras
2 months ago
Muy buen curso. El contenido está bien organizado, las explicaciones son claras y el material es útil. Ideal para quienes están comenzando y quieren una base sólida. Lo recomiendo.”
AP
Anna Paglino
3 months ago
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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.