Edible Insect, a Solution for Undernutrition and Food Security
- Beschreibung
Insects as food or edible insects are insect species used for human consumption. More than 2,000 insect’s species worldwide are considered edible. However, a much smaller number is discussed for industrialized mass production and partly regionally authorized for use in food. Insects are commonly consumed whole or pulverized for use in dishes and processed food products such as burger patties, pasta, or snacks. To increase consumer interest in Western markets such as Europe and North America, insects have been processed into a non‐recognizable form, such as powders or flour.
Insects are nutrient-efficient compared to other meat sources. Some insects (e.g., crickets, mealworms) are a source of complete protein and provide similar essential amino acid levels as soybeans, though less than casein. They have dietary fiber, essential minerals, vitamins such as B12, riboflavin and vitamin A, and include mostly unsaturated fat.
Many edible insects provide satisfactory amounts of energy and proteins that meet amino acid requirements for humans, are high in mono-unsaturated and/or poly-unsaturated fatty acids (including the essential linoleic and α-linolenic acids), and are rich in micronutrients such as copper, iron, magnesium, manganese, phosphorous, selenium and zinc, as well as riboflavin, pantothenic acid, biotin and, in some cases, folic acid
Insects could provide easy protein inputs in areas where people are reluctant to eat or have limited access to more common protein sources such as pork, beef, poultry, milk and eggs. Insect also possible as a sources for micronutrient which is needed for the undernourished people.
The production of food from insects can be obtained at low cost. On average, insects can convert 2 kg of feed into 1 kg of insect mass, whereas cattle require 8 kg of feed to produce 1 kg of body weight gain. Increasing the world supply of animal protein by 10% through mass production of insects, is estimated sufficient to challenge malnutrition problems and to decrease the pressure of other protein sources.
The literature research will give the overview about the potentiality of the edible insect to overcome the problem of undernutrition and food security.
- Beschreibung des interdisziplinären Teils des Projekts
- Several point of view can be used in this project. The consideration from nutritional aspect, agriculture (insect production), agroecological as well the economic review
- Projektzeitraum
- Sommersemester 2023
- Bewerbungszeitraum
- 03. bis 23.04.2023
- Durchführung
- nach Absprache
- Details zu Projektzeitraum und Durchführung
April: First meeting
Mei – August : Literature research and review
September: Abstract and poster development
- Studienfach
- offen für alle Studienfächer
- Betreuende
- Institut
- Institut für Ernährungswissenschaften (140) (Nutrition, Food Science, Community Nutrition,)
- Sprache
- englisch
- Teilnehmendenanzahl
- min. 1, max. 2
- Arbeitsaufwand
-
ca. 90 Stunden pro Teilnehmende:r
| 3
ECTS-Punkte
Arbeitsaufwand (Stunden und ggf. ECTS) sind ungefähre Angaben. Die tatsächlich vergebenen ECTS-Punkte ergeben sich aus der tatsächlich geleisteten Arbeit.
- Für dieses Projekt ist kein Motivationsschreiben des Studierenden erforderlich
- Projektart
- theoretisch/nicht experimentell
- Lernziele
-
Die Teilnehmende lernen in diesem Projekt:
The students will be able to explore and make the review and give the argument about the possibility of edible insect to solve the problem of undernutrition as well food security
- Anmerkungen für Studierende
- Schlagworte
- Edible Insect, food security, Undernutrition, Production