Description
Insects as Sustainable Food Ingredients: Production, Processing and Food Applications describes how insects may also be mass produced and incorporated into our food supply at an industrial and cost-effective scale, providing valuable guidance on the best way to build the insect-based agriculture and the food and biomaterial industry. Editor Aaron Dossey, a pioneer within the processing of insects for human consumption, brings together a team of international experts who effectively summarize the current cutting-edge, providing helpful recommendations on which readers can build companies, products, and research programs.
Researchers, entrepreneurs, farmers, policymakers, and somebody interested in insect mass production and the industrial use of insects will get pleasure from the content on this comprehensive reference. The book incorporates all of the information a basic practitioner within 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 go into the world of insect based food ingredients.
