Insect Protein. Processing Technology and Applications. Edition No. 1. Institute of Food Technologists Series

This book will provide an introduction to entomophagy from a historical perspective (e.g. countries that actively consume insects versus western countries), the nutritional value and sustainability of insects versus other protein sources (e.g. meat, dairy, etc.). The book will also provide readers with key aspects of insect farming practices (for human consumption and animal feed production, respectively). The topics of how to “process” insects destined for human consumption will be covered in detail with topics such as insect flour preparation, protein extraction methods/techniques, application of commonly used processing methods (heat processing, low-temperature processing, dehydration, etc.). A chapter discussing the biological activity (bioactive) properties of insects (beyond the nutritional benefits) such as anti-hypertensive, antidiabetic, anti-cancer, etc will also be included. The challenges associated with entomophagy will also be discussed (allergenicity, consumer acceptance). Finally, the book with also have a section on current regulations available for insects destined for human consumption.