The field of rearing insects for human food and animal feed is new. There are many challenges in bringing insects on the market. How can we rear insects in a sustainable way with low environmental impact and contributing to a circular economy? What type of production design and facilities are needed to farm the insects in an optimal way? This Summer School will address the entire chain from genetics to farming, handling/logistics, processing, marketing and consumption.
Registration deadline: 20 May 2020, or until the maximum number of participants is reached.
Price: Per person, € 2.495,- for industry / € 1.995,- for a limited number of PhD students. The course fee covers tuition, course materials incl. the book Insects as food and feed: from production to consumption, refreshments, lunches, 2 dinners and excursions. Hotel accommodation is not included in the course fee.
Min/Max participants: 20-40
Rating: 4.8 (scale 1 to 5), 2019 edition
What will you learn?
The aim of this Summer School for participants is to learn the basic principles behind the factors that affect all processes in the insect production and consumption chain. Rearing, handling, processing and consumption of insects as food and feed are discussed. You will learn how to apply this information in your daily practice by developing strategies.
Who should join the Summer School?
This programme is designed for professionals with an interest in insects as food and feed, both private sector, public sector and academics are welcome.
Programme and topics
The Summer School offers a varied and attractive mix of high profile lectures, practical cases, group work and company visits. Together you will explore the future challenges and opportunities of insects as food and feed. Leading international experts from Wageningen University & Research, other research institutes and private companies are engaged in this programme. There are plenty opportunities to interact with the experts and between participants. This course gives participants an in-depth view on insects with regard to:
- Rearing and processing
- Food, feed and cosmetic industry
- Food safety, legislation
- Consumers, marketing and promotion
The course leader is prof.dr.ir. A (Arnold) van Huis, former Wageningen University, Laboratory of Entomology.