Overview: Explores the current state of entomophagy, including nutritional qualities, sensory properties, consumer preferences, food neophobia, and willingness-to-pay for insect-fed animals.Provides case studie.This book explores one of the most discussed and investigated novel foods in recent years: edible insects. The increasing demand for alternative protein sources worldwide had led the Food and Agriculture Organization of the United Nations (FAO) to promote the potential of using insects both for feed and food, establishing a program called “Edible Insects.” Although several social, envir
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