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Module 5 – Nutrition and Insect-Based Diets

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Module 5 Syllabus-Script

Course Content

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.

Video – The Essential Role of Nutrition: Supporting Health, Metabolism, and Disease Prevention
Course Support

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

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