Consumers around the world are becoming increasingly aware of the significant impacts of food consumption on the environment and demand for more sustainable foods is expanding rapidly. Edible Insects Processing for Food and Feed: From Startups to Mass Production

focuses on the growing topic of insects as food and feed, covering not only production elements, but also case studies and several other areas of interest, such as environmental aspects, nutritional value, consumers, food safety and market statistics.

Key Features:

• Includes several case studies and latest advancements in the area
• Contains multidisciplinary approach, covering farm to fork aspects
• Contains full account of contemporary developments in mass production of edible insects

Written by passionate leading academics and industry partners around the globe, this book aims to bring together the latest advancements in edible insect production in a dynamic, modern and multidisciplinary approach. It is a one stop shop that will give readers a flavour of where the fascinating topic of edible insect production is now, but more importantly of where it might be heading to in the future, showcasing several related challenges and opportunities.
About the Author:

Dr Simona Grasso is an Assistant Professor at University College Dublin, Ireland. Before taking on this role she was a Senior Research Fellow at the University of Reading, School of Agriculture, Policy and Development, UK. Simona received her PhD in Food Science from University College Dublin in Ireland and obtained a fist class honours BSc and MSc in Food Science from the University of Catania, Italy. She has experience working for the food industry covering a variety of roles both in the UK and in the Republic of Ireland. Her main research activity concerns new product development, functional foods and healthier meat products.

Dr. Matteo Bordiga is an Assistant Professor of Food Chemistry at Department of Pharmaceutical Sciences, Università del Piemonte Orientale (UPO), Novara, Italy. Dr. Matteo Bordiga received his PhD in Food Science and his MS in Chemistry and Pharmaceutical Technologies from the same University. The main research activity of Dr. Bordiga concerned food chemistry, investigating the different classes of polyphenols under the analytical, technological and nutritional point of view. More recently, he moved his research interests towards wine chemistry, focusing his attention on the entire production process - from vine to glass -.