|
Week - 1 |
General Characteristics of Insects and Their Importance in the World |
|
Week - 2 |
Edible Insect Groups |
|
Week - 3 |
History of Edible Insects and Their Cultural Importance in Society |
|
Week - 4 |
Current Role and Importance of Edible Insects |
|
Week - 5 |
Modern Uses of Insects, Insects as Animal Feed |
|
Week - 6 |
Nutrition with Insects and Their Health Benefits |
|
Week - 7 |
Nutritional Content and Quality of Edible Insects |
|
Week - 8 |
Insect Farming |
|
Week - 9 |
Preparation, Cleaning, and Processing of Insects for Consumption |
|
Week - 10 |
Insects in Gastronomy |
|
Week - 11 |
Environmental Impacts and Food Safety in Insect Farming |
|
Week - 12 |
Consumer Preferences and Acceptability |
|
Week - 13 |
Legislation and Policies on the Use of Insects as Food |
|
Week - 14 |
Access to Edible Insects: Points of Sale and Special Events |
Eskisehir Technical University Info Package