Insects as food and food ingredients : technological improvements sustainability and safety aspects Front Cover Insects as Food and Food Ingredients Insects as Food and Food Ingredients Copyright Contents Contributors 1 Overview of edible insects 1. Introduction 2. Book structure and rationale 3. Detailed book objectives References I Insects farming &amp value as food 2 Current status of insect farming for food application 1. Introduction 2. Edible insect species biology and properties 2.1 Tenebrio molitor Yellow mealworm 2.2 Acheta domesticus House cricket 2.3 Locusta migratoria Migratory locust 3. Current status of the sector 4. Current insect production practices 4.1 Basics of an insect rearing facility 4.2 Insect rearing conditions 4.3 Insect farming systems 4.3.1 Tenebrio molitor 4.3.2 Acheta domesticus 4.3.3 Locusta migratoria 4.4 Insect harvest 5. Challenges and opportunities of insects 5.1 Insect diets 5.2 Optimization of production process to lower costs 5.2.1 Implementing side streams in insect feed 5.2.2 Automation of the production process 5.2.3 Upscaling of the production process 5.3 Legal aspects of implementing insects in food applications 6. Insect market prospects References 3 Nutritional value of insects and derived ingredients 1. Introduction 2. Nutritional value of insect protein 2.1 Protein contents 2.2 Amino acid profile 2.3 Bioactive peptides 2.4 Changes in protein composition during insects life cycle 3. Nutritional value of lipids 4. Nutritional value and uses of chitin 5. Future challenges and opportunities References 4 Sustainability and economic aspects of insect farming and consumption 1. Introduction 2. Importance of edible insects in the nutritional value of the diet and its sustainability of the planet.