EDIBLE INSECTS, MYCOTOXINS AND FOOD PEST CONTROL

Module INSECTS AND FOOD

Students will be provided with the skills to:

• Knowledge and understanding: The course aims to provide knowledge on the bioethological aspects of the main insect groups, enabling students to acquire theoretical and practical knowledge on: i) insect morphology, anatomy, and physiology; ii) the impact of edible species on human and animal nutrition; iii) national and international regulatory frameworks governing agri-food products containing insects and/or their derivatives.
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• Ability to apply knowledge and understanding: Through the acquisition of knowledge on the morphology and biology of insects, as well as their role in human nutrition, students will acquire the understanding necessary to identify alternative protein sources in the context of human and animal nutrition.
• Making independent judgments: Through lectures, laboratory exercises, company visits, and seminars, students will develop full independent judgment in understanding the inclusion of edible insects in the list of Novel Foods in accordance with European regulations.
• Communication Skills: Students will be able to communicate to others, using appropriate technical language, their understanding of the potential uses of edible insects in human and animal nutrition.
• Learning Ability: Students will be assessed on their ability to address problems related to the need to research new protein sources as alternatives to those commonly used in food.

The course will consist of classroom-based lectures supplemented by laboratory work and educational visits. In-depth seminars will also be organised.

If the course is delivered in blended or remote mode, appropriate adjustments may be made to the above, in order to ensure consistency with the syllabus

Attending the classes is not mandatory, but strongly recommended, as it facilities the learning process and contributes to the achievement of the learning objectives.

•    Principles of Entomology

•    An introduction to the morphology, anatomy and biology of insects

•    Why eat insects?

•    The nutritional value of insects

•    Environmental and economic benefits of consuming edible insects

•    EU regulations on novel foods

•    Food products derived from insects

1 - Stefano Colazza, E.P. (2018). Lineamenti di entomologia in agricoltura biologica. Palermo University press.

2 - Dossey, Aaron T. (Editor); Morales-Ramos, Juan A. (2016). Insects as Sustainable Food Ingredients: Production, Processing and Food Applications. Rojas, M. Guadalupe (Editor).

3 - A. van Huis, J. Van Itterbeeck, H. Klunder, E. Mertens, A. Halloran, G. Muir, P. Vantomme (2013). Edible insects: Future prospects for food and feed security. FAO, Rome, 2013. https://research.wur.nl/en/publications/edible-insects-future-prospects-for-food-and-feed-security

Lecture slides and other materials, available to students on the STUDIUM platform

Learning outcomes are assessed through a final oral examination and a continuous assessment test held at the end of the lectures. Students’ performance will be assessed on the basis of the following criteria: their ability to learn and the depth of their understanding of the topics covered, their ability to summarise and present information, and their reasoning skills, and according to the following scheme:

Learning assessment may also be carried out on-line, should the conditions require it.To ensure equal opportunities and in compliance with current laws, students may request a personal interview in order to plan any compensatory and/or dispensatory measures based on educational objectives and specific needs. Students can also contact the CInAP (Centro per l’integrazione Attiva e Partecipata — Servizi per le Disabilità e/o DSA) through the referring professor within the department, (https://www.cinap.unict.it/content/referenti).

Morphological characteristics of the phylum Arthropoda

The body structure of insects

Main macro- and micronutrients in edible insects

Edible insect species authorised by the European Union for use as food

Food products containing insects and/or their derivatives