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Identità Golose: il fattore umano

Sorry, this entry is available in italian only

7 years ago More
 

Norfeed: the future in animal nutrition

Interview with Sèlim El Amouri, Marketing&Communication Norfeed Can you tell us the story of the company? The Nor-Feed concept was born in Denmark, at the end of the 80’s, with the vision that synthetic growth promoters used in animal nutrition would be questioned in the future and efficient alternatives would then have to be offered […]

8 years ago More
 

Cockroaches to innovate the food industry in Brazil

Interview with students Andressa Jantzen and Lauren Menegon (photo) and Prof. Myriam Salas Mellado, Food Science and Technology Laboratory of Federal University of Rio Grande (Brazil). You’ve recently concluded a study on producing flour from edible insects. How did you get interested in this topic? While trying to innovate the food industry in Brazil our […]

8 years ago More
 

“An insect in the plate” available in the bookshops

As entomophagy popularizer, I feel encouraged when I’m in front of two equally-stimulated and willing-to-repropose persons as I am. You got it right: re-propose, because human entomophagy it’s just forgotten, but had lived in the same places in which we’re living now. Entomophagy as “knowledge” able to translate flavors of the past, as man/nature balance, […]

8 years ago More
 

Entomophagy is an instrument, not only products

Who knows what an inhabitant of Palermo thought after seeing for the first time an Arab eating a qas’at? Or when he saw him combining rice and meat with his own hands to create a little ball? Maybe it was something like: “These Arabs do not even use forks, they eat on the streets with their […]

8 years ago More
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