Insects as Sustainable Food Ingredients:
Production, Processing and Food Applications
Insects as Sustainable Food Ingredients: Production, Processing and Food Applications describes how insects can be mass produced and incorporated into our food supply at an industrial and cost-effective scale, providing valuable guidance on how to build the insect-based agriculture and the food and biomaterial industry. Editor Aaron Dossey, a pioneer in the processing of insects for human consumption, brings together a team of international experts who effectively summarize the current state-of-the-art, providing helpful recommendations on which readers can build companies, products, and research programs.
Researchers, entrepreneurs, farmers, policymakers, and anyone interested in insect mass production and the industrial use of insects will benefit from the content in this comprehensive reference. The book contains all the information a basic practitioner in the field needs, making this a useful resource for those writing a grant, a research or review article, a press article, or news clip, or for those deciding how to enter the world of insect based food ingredients.
- Details the current state and future direction of insects as a sustainable source of protein, food, feed, medicine, and other useful biomaterials
- Provides valuable guidance that is useful to anyone interested in utilizing insects as food ingredients
- Presents insects as an alternative protein/nutrient source that is ideal for food companies, nutritionists, entomologists, food entrepreneurs, and athletes
- Summarizes the current state-of-the-art, providing helpful recommendations on building companies, products, and research programs
- Ideal reference for researchers, entrepreneurs, farmers, policymakers, and anyone interested in insect mass production and the industrial use of insects
- Outlines the challenges and opportunities within this emerging industry
Dr. Aaron T. Dossey, Editor
Dr. Aaron T. Dossey is a life-long, self-taught Entomologist and enthusiast of Entomology and nature, and very passionate about his work as anyone who has ever known him can strongly attest. He received his B.S. in Biochemistry and Molecular Biology, Cum Laude from Oklahoma State University in 2001, with minors in Chemistry and Mathematics. He graduated with his Ph.D. in Biochemistry and Molecular Biology (Interdisciplinary Program in Biomedical Sciences – IDP) from the University of Florida’s College of Medicine in 2006. Dr. Dossey also was invited to and attended the UN FAO (United Nations Food and Agricultural Organization) expert consultation on the potential for insects to contribute to human food security at the organization’s headquarters in Rome, Italy, 2012.
The central theme of his research is to capitalize on the chemical and biological diversity which exists among arthropods for a host of applications including drug discovery, identifying new insect repellents and how insects might contribute to a more sustainable human food supply.
Dr. Dossey is an avid nature and insect photographer, has reared over 50 different species of insects and has also founded a non-profit Invertebrate Studies Institute dedicated to insect and invertebrate based education and outreach and to establish a world-class insect zoo and basic insect chemistry and behavior research laboratory. Dr. Dossey also enjoys travel, adventure and collaborating with colleagues to learn more about archaeology in places like Peru.