Themen der Lehrveranstaltung
Insects as Novel Food: The course will cover the following topics: 1. The concept of ’Novel Foods’ in EU legislation. 2. Significance and importance of insects as novel foods. 3. Basic knowledge of entomology and edible insects 4. Insect species is authorised as novel foods: Acheta domesticus, Gryllodes sigillatus, Locusta migratoria, Schistocerca gregaria, Tenebrio molitor, Alphitobius diaperinus, Zophobas atratus, Galleria mellonella, Achroia grisella, Bombyx mori. 5. Potential new insect species under evaluations as novel foods. 6. Insects as a new source of bioactive compounds. 7. Source and production of novel food, practical considerations. 8. Actual and future trend of insects as novel food in European countries. 9. Novel foods from animals, cell or tissue cultures. 10. Novel foods from plants microorganisms, fungi, algae. 11. Novel foods through new production processes. 12. Novel Foods through new or modified molecular structure. 13. EFSA responsibility for risk assessment. 14. Health and legislation aspects. 15. Lab activity: Introduction to insect morphology, physiology and classification. 16. Lab activity: Extraction, physicochemical characterization of nutrients and bioactive molecules in edible insects. Innovative Food Technologies: 1. Fundamentals Definitions and objectives of innovative technologies in food processing Application of mass and energy balances to food processes 2. Extraction and Recovery Innovative technologies for the extraction of food components 3. Stabilization and Preservation Innovative technologies for the pasteurization of food products 4. Drying and Dehydration Innovative technologies for the drying of food products

Propädeutische Lehrveranstaltungen
None

Unterrichtsform
The course combines lectures with laboratory sessions and possible didactic excursions. During the lectures, the Professor presents the theoretical aspects using PowerPoint slides, scientific publications, articles from the food sector, multimedia resources, case studies, discussions, exercises, and practical examples. These interactive activities are intended to reinforce students’ understanding of the topics covered. The laboratory sessions and didactic excursions are supervised by the Professor and the Teaching Assistants. They provide students with hands-on experience and allow selected topics introduced during the lectures to be explored in greater depth through practical demonstrations, experiments, and field observations. Students may also be asked to prepare and deliver short presentations to the class on selected topics.

Bildungsziele
Knowledge and understanding: Deep understanding of the technological, microbiological, biochemical, chemical, and physical principles underlying food transformation processes and responsible for food product degradation, ensuring their stability and prolonging their shelf life. These knowledge areas will be developed through an educational program that integrates theoretical teaching activities with practical activities, such as laboratory exercises, computer simulations, simulations of food processes using pilot plants, and company visits. Ability to apply knowledge and understanding: Ability to manage the technological, microbiological, biochemical, chemical, and physical processes that drive food transformation and the main issues related to the stability and shelf life of food products. Ability to plan and develop analytical techniques, innovative products, and processes using a multidisciplinary approach, with particular attention to local food productions. Making judgements: Independent judgement is developed through a training programme designed to stimulate critical analysis in students. This includes the use of case studies, simulations using spreadsheets and videos, the reading and critical discussion of scientific articles, as well as specialist seminars held by experts in the food sector. The assessment of the independent judgement acquired by students is entrusted to the individual teachers responsible for the training activities, who will assess it through oral and/or written reports on specific topics and/or through exams. Communication skills: Use of the English language, both written and spoken, at a B2 level, with a command of technical and scientific vocabulary related to food science. Structure and draft scientific and technical documentation describing project activities. Interact and collaborate in the design and development of products and processes with peers and industry experts. Learning skills: The degree course provides graduates with the cognitive skills, logical tools and familiarity with new information technologies necessary to ensure continuous updating of knowledge, both in their specific professional field and in the field of scientific research.

Bildungsziele und erwartete Lernergebnisse (zus. Informationen)
None.

Art der Prüfung
The overall mark of the course will be calculated as the average of the marks of the two modules. The assessment of the module Insects as Novel Food consists of two parts: • Written exam with multiple-choice and review questions (if possible) (85%); • Presentation on a given topic (15%); The assessment of the module Innovative Food Technologies consists of two parts: - The assessment of the module Insects as Novel Food consists of two parts (70%) - A project report developed during the laboratory and class activities (30%)

Bewertungskriterien
Assessment will be based on the following criteria: - Written exams: accuracy and clarity of answers; appropriate use of language; ability to summarize, connect different topics, and demonstrate critical and independent thinking. - Project work: accuracy of content, clarity of presentation, ability to summarize, and ability to establish connections with related topics. - Seminar presentations: accuracy of content, clarity of presentation, critical thinking, and ability to answer questions.

Pflichtliteratur

Power Point presentations and additional teaching materials will be made available in the Microsoft-Teams group of the course and/or in the course reserve collection database.

Weiterführende Literatur

For Insects as Novel Food:

Grasso S and Bordiga M (Eds). 2023. Edible insects processing for food and feed from startups to mass production. CRC Press.

Sogari G, Mora C, and Menozzi D (Eds.). 2019. Edible insects in the food sector: methods, current applications and perspectives. Springer.

van Huis A and Tomberlin JK. 2017. Insects as food and feed: from production to consumption. Wageningen Academic Publishers.

FAO. 2013. Edible insects: future prospects for food and feed security.

Journal of Insects as Food and Feed

Regulation (EU) 2015/2283 of the European Parliament and of the Council of 25 November 2015 on novel foods, amending Regulation (EU) No 1169/2011 of the European Parliament and of the Council and repealing Regulation (EC) No 258/97 of the European Parliament and of the Council and Commission Regulation (EC) No 1852/2001

Guidance on the preparation and presentation of an application for authorisation of anovel food in the context of Regulation (EU) 2015/2283. EFSA Journal 2016;14(11):4594, 24 pp.doi:10.2903/j.efsa.2016.4594

Ermolaos Ververis et. al. Novel foods in the European Union: Scientific requirements and challenges of the risk assessment process by the European Food Safety Authority. Food Research International 137, Nov. 2020, 109515 https://www.sciencedirect.com/science/article/pii/S0963996920305408

For Innovative Food Technologies:

Emerging Technologies for Food Processing. Edited by:Da-Wen Sun

Supercritical Fluid Extraction: Principles and Practice. Edited by: Mark A. McHugh, Val J. Krukonis

Innovative Food Processing Technologies. Edited by: Kai Knoerzer and Kasiviswanathan Muthukumarappan.

Weitere Informationen
None.