NOVEL FOODS

Module ENTOMOLOGIA

Provide the student with the skills to:

- acquire basic knowledge of entomology

- acquire knowledge relating to the nutritional aspects of insects with a view to their consumption as food

- know the national and international legislative paths of agri-food products containing insects and/or their derivatives

- develop the critical ability in knowing how to evaluate the health-nutritional aspects of foods containing insects and/or their derivatives

Lectures with the aid of slides, internet videos, and group exercises in the classroom/laboratory

  The course is structured in 21 hours of frontal lessons, some of which will be dedicated to verifying understanding of the topics covered.

 Tools to support teaching: Blackboard, video projector, computer, internet access. All lessons are carried out with the aid of PowerPoint presentations.

Should teaching be carried out in mixed mode or remotely, it may be necessary to introduce changes with respect to previous statements, in line with the programme planned and outlined in the syllabus.

- Information for students with disabilities and / or SLD:

To guarantee equal opportunities and in compliance with the laws in force, interested students can ask for a personal interview in order to plan any compensatory and / or dispensatory measures, based on the teaching objectives and specifications needs. It is also possible to contact the CInAP contact person (Center for Active and Participatory Integration - Services for Disabilities and / or SLD)

Basic Knowledge of biology, food and nutrition

Attendance is not compulsory but strongly recommended. 

INSECTS AS NOVEL FOOD

 -  Novel Food Regulation in EU

-         -  Principles of Entomology

·     Notes on insect morphology, anatomy and biology.

-         -  Why eat insects

·     Nutritional value of insects

·     Environmental and economic benefits of edible insect’s consumption

-        -   Insect-based food in Western societies

-        -   Insect-derived foodstuffs

The assessment of the individual students will be carried out by means of a final oral interview, aimed at verifying their degree of learning on the basis of the following criteria: learning ability and level of depth of the topics covered, properties of synthesis and presentation, reasoning skills. 

The marks attributed will follow the following scheme:

Unsuitable

Knowledge and understanding of the topic: Important shortcomings. Significant inaccuracies.

Ability to analyze and synthesize: Irrelevant. Frequent generalizations. Inability to synthesize.

Use of references: Completely inappropriate.

18-20

Knowledge and understanding of the topic: At the threshold level. Obvious imperfections.

Analysis and synthesis skills: Just enough skills.

Use of references: As appropriate.

21-23

Knowledge and understanding of the topic: Routine knowledge.

Analysis and synthesis skills: Correct analysis and synthesis, with logical and coherent argumentation skills.

Use of references: Use of standard references.

24-26

Knowledge and understanding of the topic: Good.

Ability to analyze and synthesize: Good, with arguments expressed consistently.

Use of references: Use of standard references.

27-29

Knowledge and understanding of the topic: More than good.

Ability to analyze and synthesize: Remarkable.

Use of references: In-depth.

30-30L

Knowledge and understanding of the topic: Excellent.

Ability to analyze and synthesize: Remarkable.

Use of references: Important insights.

1 Arthropod's morphological features 

2 The structure of the body of insects

3 Main macro and micronutrients of insects

4 Insect species admitted by the European Community for their food use

5 Food products containing insects and/or their derivatives