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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.

Explore the science and sociology of edible insects. Learn about their nutritional value, environmental impact, and role in global food security.

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

(25 ratings)

2,516 already enrolled

Instructors:

English

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Edible Insects: Future of Sustainable Protein

This course includes

14 Hours

Of Self-paced video lessons

Beginner Level

Completion Certificate

awarded on course completion

2,435

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

Skills you'll gain

entomophagy
sustainable food
insect farming
food security
nutrition
environmental sustainability
cultural food practices
food innovation

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

Instructor

Matan Shelomi
Matan Shelomi

4.7 rating

14 Reviews

2,513 Students

1 Course

Entomologist and Educator Specializing in Insect Physiology and Cultural Entomology

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.

Edible Insects: Future of Sustainable Protein

This course includes

14 Hours

Of Self-paced video lessons

Beginner Level

Completion Certificate

awarded on course completion

2,435

Testimonials

Testimonials and success stories are a testament to the quality of this program and its impact on your career and learning journey. Be the first to help others make an informed decision by sharing your review of the course.

4.8 course rating

25 ratings

Frequently asked questions

Below are some of the most commonly asked questions about this course. We aim to provide clear and concise answers to help you better understand the course content, structure, and any other relevant information. If you have any additional questions or if your question is not listed here, please don't hesitate to reach out to our support team for further assistance.