{"id":34712,"date":"2020-12-16T10:38:50","date_gmt":"2020-12-16T09:38:50","guid":{"rendered":"https:\/\/fvz.upr.si\/?post_type=project&p=34712"},"modified":"2023-02-27T14:19:57","modified_gmt":"2023-02-27T13:19:57","slug":"eisufood-study-about-food-habits-and-knowledge-about-edible-insects-as-sustainable-foods-international-project","status":"publish","type":"project","link":"https:\/\/fvz.upr.si\/en\/project\/eisufood-study-about-food-habits-and-knowledge-about-edible-insects-as-sustainable-foods-international-project\/","title":{"rendered":"EISuFood: Study about food habits and knowledge about edible insects as sustainable foods (International project)"},"content":{"rendered":"

[et_pb_section fb_built=”1″ _builder_version=”4.4.2″ background_enable_color=”off” background_image=”https:\/\/fvz.upr.si\/wp-content\/uploads\/2020\/04\/Raziskovanje-in-razvoj.jpg” height=”330px” animation_style=”fade” custom_css_main_element=”padding-top: 0;||padding-bottom: 0;” saved_tabs=”all”][et_pb_row _builder_version=”3.27.2″ height=”100%” custom_css_main_element=”position: relative;||padding-top: 0;||padding-bottom: 0;”][et_pb_column type=”4_4″ _builder_version=”3.27.2″ custom_css_main_element=”height: 100%;”][et_pb_text _builder_version=”3.27.4″ _dynamic_attributes=”content” text_font=”Fira Sans|||on|||||” text_text_color=”#ffffff” text_font_size=”20px” custom_css_main_element=”background-color: #bf2f1a;||display: inline-block;||position: absolute;||bottom: 0;||padding: 16px;” border_width_all=”2px” border_color_all=”#821f22″ border_width_bottom=”0px”]@ET-DC@eyJkeW5hbWljIjp0cnVlLCJjb250ZW50IjoicG9zdF90aXRsZSIsInNldHRpbmdzIjp7ImJlZm9yZSI6IiIsImFmdGVyIjoiIn19@[\/et_pb_text][\/et_pb_column][\/et_pb_row][\/et_pb_section][et_pb_section fb_built=”1″ custom_padding_last_edited=”on|tablet” _builder_version=”3.27.2″ background_color=”#f1f0ee” custom_padding=”60px||60px||false|false” custom_padding_tablet=”30px||30px||false|false” custom_padding_phone=”” animation_style=”fade” z_index_tablet=”500″ box_shadow_horizontal_tablet=”0px” box_shadow_vertical_tablet=”0px” box_shadow_blur_tablet=”40px” box_shadow_spread_tablet=”0px”][et_pb_row _builder_version=”4.0.5″ width_tablet=”80%” width_phone=”” width_last_edited=”on|desktop” custom_margin=”|auto|33px|auto|false|false” custom_margin_tablet=”0px||0px||false|false” custom_margin_phone=”” custom_margin_last_edited=”on|desktop” custom_padding=”||||false|false” locked=”off”][et_pb_column type=”4_4″ _builder_version=”3.27.2″][et_pb_text _builder_version=”4.7.6″ text_font=”Fira Sans|700||on|||||” text_text_color=”#bf2e1b” text_font_size=”22px” header_font=”Arial|||on|||||” header_2_font=”||||||||” header_2_text_align=”left” header_2_font_size=”24px” custom_padding=”||||false|false”]<\/p>\n

Duration of the project:<\/strong><\/p>\n

[\/et_pb_text][et_pb_text _builder_version=”4.7.6″ custom_padding=”||0px|||”]<\/p>\n

1. 4. 2021 \u2013 30. 9. 2022<\/p>\n

[\/et_pb_text][\/et_pb_column][\/et_pb_row][et_pb_row _builder_version=”4.0.5″ width_tablet=”80%” width_phone=”” width_last_edited=”on|desktop” custom_margin=”|auto|33px|auto|false|false” custom_margin_tablet=”0px||0px||false|false” custom_margin_phone=”” custom_margin_last_edited=”on|desktop” custom_padding=”||||false|false” locked=”off”][et_pb_column type=”4_4″ _builder_version=”3.27.2″][et_pb_text _builder_version=”4.7.6″ text_font=”Fira Sans|700||on|||||” text_text_color=”#bf2e1b” text_font_size=”22px” header_font=”Arial|||on|||||” header_2_font=”||||||||” header_2_text_align=”left” header_2_font_size=”24px” custom_padding=”||||false|false”]<\/p>\n

Lead partner:<\/strong><\/p>\n

[\/et_pb_text][et_pb_text _builder_version=”4.7.6″ custom_padding=”||0px|||”]<\/p>\n

Polytechnic Institute of Viseu (Portugal)<\/p>\n

[\/et_pb_text][\/et_pb_column][\/et_pb_row][et_pb_row _builder_version=”3.27.2″ width_tablet=”80%” width_phone=”” width_last_edited=”on|desktop” custom_margin=”30px|auto||auto|false|false” custom_margin_tablet=”0px||0px||false|false” custom_margin_phone=”” custom_margin_last_edited=”on|tablet” custom_padding=”||||false|false” locked=”off”][et_pb_column type=”4_4″ _builder_version=”3.27.2″][et_pb_text _builder_version=”4.7.6″ text_font=”Fira Sans|700||on|||||” text_text_color=”#bf2e1b” text_font_size=”22px” header_font=”Arial|||on|||||” header_2_font=”||||||||” header_2_text_align=”left” header_2_font_size=”24px” custom_padding=”||||false|false”]<\/p>\n

Project p<\/strong>artners:<\/strong><\/p>\n

[\/et_pb_text][et_pb_text _builder_version=”4.7.6″ custom_padding=”||0px|||”]Polytechnic Institute of Castelo Branco,
\nUniversity of Porto,
\nUFVJM \u2013 Minas Gerais, Faculty of Sciences and Technology,
\nUniversity of Cape Verde,
\nUniversidad del Cauca,
\nUniversity of Zadar,
\nHellenic University,
\nLatvia University of Life Sciences and Technologies,
\nSaint Joseph University,
\nLithuanian University of Health Sciences,
\nTecnologico de Monterrey,
\nUniversity of Sidi Mohamed Ben Abdellah,
\nUniversity of Abuja,
\nWroc\u0142aw University of Environmental and Life Sciences,
\nUni. of Medicine, Pharmacy, Science and Technology,
\nUniversity of Belgrade,
\nUniversity of Le\u00f3n,
\nAlt\u0131parmak Food Co.[\/et_pb_text][\/et_pb_column][\/et_pb_row][et_pb_row _builder_version=”3.27.2″ width_tablet=”80%” width_phone=”” width_last_edited=”on|desktop” custom_margin=”30px|auto||auto|false|false” custom_margin_tablet=”0px||0px||false|false” custom_margin_phone=”” custom_margin_last_edited=”on|tablet” custom_padding=”||||false|false” locked=”off”][et_pb_column type=”4_4″ _builder_version=”3.27.2″][et_pb_text _builder_version=”4.7.6″ text_font=”Fira Sans|700||on|||||” text_text_color=”#bf2e1b” text_font_size=”22px” header_font=”Arial|||on|||||” header_2_font=”||||||||” header_2_text_align=”left” header_2_font_size=”24px” custom_padding=”||||false|false”]<\/p>\n

Principal investigator \/ researcher:<\/strong><\/p>\n

[\/et_pb_text][et_pb_text _builder_version=”4.7.6″ custom_padding=”||0px|||”]<\/a>Prof. Raquel Guin\u00e9[\/et_pb_text][\/et_pb_column][\/et_pb_row][et_pb_row _builder_version=”3.27.2″ width_tablet=”80%” width_phone=”” width_last_edited=”on|desktop” custom_margin=”30px|auto||auto|false|false” custom_margin_tablet=”0px||0px||false|false” custom_margin_phone=”” custom_margin_last_edited=”on|tablet” custom_padding=”||||false|false” locked=”off”][et_pb_column type=”4_4″ _builder_version=”3.27.2″][et_pb_text _builder_version=”4.9.2″ text_font=”Fira Sans|700||on|||||” text_text_color=”#bf2e1b” text_font_size=”22px” header_font=”Arial|||on|||||” header_2_font=”||||||||” header_2_text_align=”left” header_2_font_size=”24px” custom_padding=”||||false|false” hover_enabled=”0″ sticky_enabled=”0″]<\/p>\n

Project manager at UP FHS:<\/strong>\u00a0<\/span><\/p>\n

[\/et_pb_text][et_pb_text _builder_version=”4.9.2″ custom_padding=”||7px|||” hover_enabled=”0″ sticky_enabled=”0″]<\/p>\n

Assoc. Prof. Ma\u0161a \u010cerneli\u010d Bizjak (SICRIS<\/a>, ResearchGate<\/a>)<\/p>\n

[\/et_pb_text][\/et_pb_column][\/et_pb_row][et_pb_row _builder_version=”3.27.2″ width_tablet=”80%” width_phone=”” width_last_edited=”on|desktop” custom_margin=”30px|auto||auto|false|false” custom_margin_tablet=”0px||0px||false|false” custom_margin_phone=”” custom_margin_last_edited=”on|tablet” custom_padding=”||||false|false” locked=”off”][et_pb_column type=”4_4″ _builder_version=”3.27.2″][et_pb_text _builder_version=”4.7.6″ text_font=”Fira Sans|700||on|||||” text_text_color=”#bf2e1b” text_font_size=”22px” header_font=”Arial|||on|||||” header_2_font=”||||||||” header_2_text_align=”left” header_2_font_size=”24px” custom_padding=”||||false|false”]<\/p>\n

Team at UP FHS: <\/strong><\/p>\n

[\/et_pb_text][et_pb_text _builder_version=”4.9.2″ custom_padding=”||0px|||” hover_enabled=”0″ sticky_enabled=”0″]<\/p>\n

Assist. Prof. Mojca Stubelj (SICRIS<\/a>, ResearchGate<\/a>)<\/p>\n

[\/et_pb_text][\/et_pb_column][\/et_pb_row][et_pb_row _builder_version=”3.27.2″ width_tablet=”80%” width_phone=”” width_last_edited=”on|desktop” custom_margin=”30px|auto||auto|false|false” custom_margin_tablet=”0px||0px||false|false” custom_margin_phone=”” custom_margin_last_edited=”on|tablet” custom_padding=”||||false|false” locked=”off”][et_pb_column type=”4_4″ _builder_version=”3.27.2″][et_pb_text _builder_version=”4.7.7″ text_font=”Fira Sans|700||on|||||” text_text_color=”#bf2e1b” text_font_size=”22px” header_font=”Arial|||on|||||” header_2_font=”||||||||” header_2_text_align=”left” header_2_font_size=”24px” custom_padding=”||||false|false”]<\/p>\n

LINK<\/b><\/p>\n

[\/et_pb_text][et_pb_text _builder_version=”4.7.7″ custom_padding=”||0px|||”]<\/p>\n

https:\/\/raquelguine.wixsite.com\/eisufood<\/a><\/p>\n

[\/et_pb_text][\/et_pb_column][\/et_pb_row][et_pb_row _builder_version=”4.0.5″ width_tablet=”80%” width_phone=”” width_last_edited=”on|desktop” custom_margin=”30px|auto||auto|false|false” custom_margin_tablet=”0px||0px||false|false” custom_margin_phone=”” custom_margin_last_edited=”on|tablet” custom_padding=”||||false|false” locked=”off”][et_pb_column type=”4_4″ _builder_version=”4.0.5″][et_pb_text _builder_version=”4.7.6″ text_font=”Fira Sans|700||on|||||” text_text_color=”#bf2e1b” text_font_size=”22px” header_font=”Arial|||on|||||” header_2_font=”||||||||” header_2_text_align=”left” header_2_font_size=”24px” custom_padding=”||||false|false”]<\/p>\n

Abstract:<\/strong><\/p>\n

[\/et_pb_text][et_pb_text _builder_version=”4.7.6″ custom_padding=”||0px|||”]<\/p>\n

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.<\/p>\n

The authors acknowledge the project\u00a0\u201cEISufood: Study about food habits and knowledge about edible insects as sustainable foods\u201d<\/strong>\u00a0is finacially supported by the PROJ \/ EISuFood \/ 2021.<\/p>\n

[\/et_pb_text][\/et_pb_column][\/et_pb_row][\/et_pb_section]<\/p>\n","protected":false},"excerpt":{"rendered":"

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