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Edible Insects: Future of Sustainable Protein
Explore the science and sociology of edible insects. Learn about their nutritional value, environmental impact, and role in global food security.
Course Cost
₹ 2,699
Beginner
Skill Level
12 Hours
Self-paced Video lessons
This comprehensive course delves into the fascinating world of edible insects, examining their potential as a sustainable food source. Over 8 modules, students will explore the cultural, environmental, and nutritional aspects of entomophagy. The course covers traditional and modern practices of insect consumption worldwide, the benefits and potential drawbacks of insect protein, and the growing industry of insect farming. Participants will learn about insect cooking methods, processing techniques, and marketing strategies. The curriculum also includes discussions on the ethical implications of insect consumption and the role of insects in future space exploration. Through engaging lectures, quizzes, and peer-reviewed projects, students will gain a thorough understanding of the edible insect landscape and its potential impact on global food systems.
4.8
2,516 Enrolled
English
What you'll learn
Understand the cultural and historical context of insect consumption worldwide
Analyze the environmental and nutritional benefits of edible insects
Explore various insect farming techniques and their economic potential
Evaluate the ethical implications of using insects as food and feed
Learn about insect processing, cooking methods, and product development
Understand the regulatory landscape and marketing challenges for edible insects
Examine the role of insects in future food systems and space exploration
Develop critical thinking skills to assess food innovations and sustainability claims
Skills you'll gain
This course includes:
314 Minutes PreRecorded video
6 quizzes
Access on Mobile, Tablet, Desktop
FullTime access
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There are 8 modules in this course
This course offers a comprehensive exploration of edible insects as a potential solution to global food security and environmental challenges. It covers the cultural, scientific, and economic aspects of entomophagy, providing students with a well-rounded understanding of this emerging field. The curriculum examines traditional insect-eating practices worldwide, the nutritional and environmental benefits of insect consumption, and the growing industry of insect farming. Students will learn about various insect species used for food, processing techniques, and marketing strategies. The course also addresses ethical considerations, regulatory aspects, and future prospects of insect-based foods. Through a combination of video lectures, readings, quizzes, and a final project, participants will gain the knowledge to critically evaluate the potential of edible insects in sustainable food systems.
Welcome to Edible Insects!
Module 1 · 7 Minutes to complete
Why do we eat what we eat?
Module 2 · 1 Hours to complete
Edible Insects Around the World
Module 3 · 1 Hours to complete
The Benefits (and Costs) of Edible Insects
Module 4 · 2 Hours to complete
Insect Farming
Module 5 · 1 Hours to complete
Cooking, Processing, Packaging, and Marketing
Module 6 · 1 Hours to complete
Other Insect Products
Module 7 · 1 Hours to complete
Final Project
Module 8 · 4 Hours to complete
Fee Structure
Payment options
Financial Aid
Reviews
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Faculties
These are the expert instructors who will be teaching you throughout the course. With a wealth of knowledge and real-world experience, they're here to guide, inspire, and support you every step of the way. Get to know the people who will help you reach your learning goals and make the most of your journey.
4.7
14
Reviews
2,513
Students
1
Course
Prof. Matan Shelomi is an entomologist at National Taiwan University, originally from New York City. He completed his B.A. in Organismic and Evolutionary Biology at Harvard University in 2009 and earned his Ph.D. in Entomology from the University of California, Davis in 2014. Following a postdoctoral position at the Max Planck Institute for Chemical Ecology in Jena, Germany, he joined the Department of Entomology at National Taiwan University as an assistant professor in 2017 and was promoted to associate professor in 2021. His research focuses on insect digestive physiology, microbiology, and ecogeography, along with cultural entomology projects that explore the use of insects as food and feed. Prof. Shelomi has received multiple Excellent Teacher Awards from National Taiwan University for his popular "Edible Insects" course, which is taught in English. He is multilingual, has published numerous peer-reviewed articles, traveled to over 75 countries, and has sampled many species of insects.
Frequently asked Questions
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