Webinar: Acceptability of insects as a sustainable alternative source of protein

Online lecture by Prof Gaëlle Pantin-Sohier from the Université d'Angers (France). The lecture will provide an overview of edible insect consumption in Western countries.

This alternative food could become part of a healthy and sustainable food source aimed at meeting a growing food demand while at the same time preserving the environment.

This lecture will provide knowledge on nutritional transitions linked to global changes already underway (exhaustion of natural resources, changes in lifestyle, changes in the supply of food).

Introducing new food products implies an evolution of behaviours and requires a better comprehension of the social, cultural, psychological, and sensory determinants, and dietary preferences and practices.

This lecture proposes an analysis of these preferences and practices in order to identify possible innovations for food companies seeking to offer healthy, sensory, nutritional and functional food, and strategies for public policies and regulations to accompany these changes in consumption patterns.

This lecture will be on Zoom.