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Insects as Sustainable Food Ingredients
Production, Processing and Food Applications
Describes how insects can be mass produced and incorporated into our food supply at an industrial and cost effective scale
Aaron T. Dossey (Edited by), Juan A. Morales-Ramos (Edited by), M. Guadalupe Rojas (Edited by)
9780128028568
Hardback, published 13 July 2016
402 pages
27.6 x 21.5 x 2.7 cm, 1.29 kg
"Overall this book is a valuable and timely resource for all those interested in the topic of insects as food and feed, entomologists, human and animal nutritionists, food scientists, and entrepreneurs." --Journal of Insects as Food and Feed
Insects as Sustainable Food Ingredients: Production, Processing and Food Applications describes how insects can be mass produced and incorporated into our food supply at an industrial and cost-effective scale, providing valuable guidance on how to build the insect-based agriculture and the food and biomaterial industry. Editor Aaron Dossey, a pioneer in the processing of insects for human consumption, brings together a team of international experts who effectively summarize the current state-of-the-art, providing helpful recommendations on which readers can build companies, products, and research programs. Researchers, entrepreneurs, farmers, policymakers, and anyone interested in insect mass production and the industrial use of insects will benefit from the content in this comprehensive reference. The book contains all the information a basic practitioner in the field needs, making this a useful resource for those writing a grant, a research or review article, a press article, or news clip, or for those deciding how to enter the world of insect based food ingredients.
Chapter 1: Introduction to Edible Insects Chapter 2: Insects as Food: History, Culture, and Modern Use around the World Chapter 3: Nutrient Content and Health Benefits of Insects Chapter 4: Edible Insects Farming: Efficiency and Impact on Family Livelihood, Food Security, and Environment Compared With Livestock and Crops Chapter 5: Modern Insect-Based Food Industry: Current Status, Insect Processing Technology, and Recommendations Moving Forward Chapter 6: Insect Mass Production Technologies Chapter 7: Food Safety and Regulatory Concerns Chapter 8: Ensuring Food Safety in Insect Based Foods: Mitigating Microbiological and Other Foodborne Hazards Chapter 9: Insects and Their Connection to Food Allergy Chapter 10: Brief Summary of Insect Usage as an Industrial Animal Feed/Feed Ingredient
Subject Areas: Food & beverage technology [TDCT]
