Duration of the project:
1. 4. 2021 – 30. 9. 2022
Polytechnic Institute of Viseu (Portugal)
University of Porto,
UFVJM – Minas Gerais, Faculty of Sciences and Technology,
University of Cape Verde,
Universidad del Cauca,
University of Zadar,
Latvia University of Life Sciences and Technologies,
Saint Joseph University,
Lithuanian University of Health Sciences,
Tecnologico de Monterrey,
University of Sidi Mohamed Ben Abdellah,
University of Abuja,
Wrocław University of Environmental and Life Sciences,
Uni. of Medicine, Pharmacy, Science and Technology,
University of Belgrade,
University of León,
Altıparmak Food Co.
Insects have been identified as a more sustainable alternative when compared to other more conventional animal protein sources. In this way, they can contribute to greatly relieve pressure on the planet and on ecosystems in the imminent need to feed the world population, which is constantly growing. Many chefs have also joined a trend of using insects in their culinary preparations, bringing insects to the top gastronomy level. In particular, they highlight their organoleptic qualities combined with a recognized nutritional value, evidenced by scientific studies. However, in some markets, insects or insect-based products are not readily accepted, due to some degree of food neophobia. In this way it becomes relevant to know the attitudes of consumers in different countries, perhaps with different socio-cultural identities, so this project aims to study eating habits, knowledge and attitudes of consumers towards edible insects or products derived from them. For this purpose, a survey will be carried out, developing an instrument for data collection adapted to the project objectives. The questionnaire will be translated into the different languages of the participating countries and applied for data collection. The data collected will be joined for treatment and production of material for dissemination in scientific journals, congresses, among others. It is expected that this project will allow us to better understand consumers’ perceptions of this topic, edible insects.
The authors acknowledge the project “EISufood: Study about food habits and knowledge about edible insects as sustainable foods” is finacially supported by the PROJ / EISuFood / 2021.