Science 99
BfR Symposium “Insects as food and feed – Food for the Future”
BfR Symposium “Insects as food and feed – Food for the Future” of the Federal Institute for Risk Assessment will address the current state of knowledge about the market relevance, regulatory aspects, nutrients and ingredients, preparation of food and feed based on edible insects but also on acceptance by consumers and potential health risks. 24 […]
Edible insects: how communication overcomes the yuk-factor
Interview to Fabio Verneau and Francesco La Barbera, Professors at the University of Naples You are one of the authors of the recent study “The effect of communication and the implicit associations in the consumption of insects: an experiment in Italy and Denmark.” Can you sum up its content and goals? In recent years researchers have […]
Interview: Prof. Enrico Alleva -Italian Institute of Health
We interviewed Professor Enrico Alleva, ethologist Director of the Department of Cell Biology and Neuroscience at the Italian Institute of Health and President of the Italian Federation of Natural and Environmental Sciences. Insects as food for humans has been recently discussed in our country, it has become a matter of discussion and serious thoughts […]
Entomophagy and italian consumers: an exploratory analysis
Methods: the experiment involved a mixed group of Italian individuals (n=46) –in terms of age and gender– who tasted three species of edible insects (cricket, honeycomb moth and grasshopper) and afterwards were handed a questionnaire to explore their opinions on the subject of entomophagy. Results: the analysis shows that curiosity and environmental benefits are the […]
Spacefood, edible insects, italian-style
When you say food you say Italy. It’s inevitable. When talking about spacefood, you’re talking about Italy, again. And it’s italian Argotec, the company chosen by European Space Agency to develop -in the SpaceFood Lab- the food supply program for European astronauts in the ISS (International Space Station). This kind of special food (called “bonus-food”) […]