Universidad Pública de Navarra - Nafarroako Univertsitate Publikoa

Contents

• Model systems of farmed insects and potential for innovative systems.
• Biological and engineering requirements of insect farms.
• Industrial products and processes from insect farms.
• Environmental, economic and social impact of insect farms.

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Descriptors

Production of Edible Insects. Insect Rearing. Entomofarms.

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General proficiencies

CG1: Capacity for planning, designing, drafting, and signing projects aimed at constructing, remodelling , repairing, conservation, demolition, manufacturing, installation, assembly and the exploitation of moveable and immovable goods and property that due to their nature and features are included within the very techniques of agricultural and farm production (installations and buildings, farms, infrastructure, rural roads), the agro-food industry (extractive, fermentative, dairy, canning, fruits and vegetables, meat, fish, salted fish industries, and in general, any other dedicated to the preparation and/or processing, conservation, handling, distribution of food products), and gardening and landscaping (urban and/or rural green spaces, parks, gardens, greenhouses, urban forest, etc., public and private sporting installations, and environments undergoing landscape recovery).
GC2: Adequate knowledge of the physical problems, technologies, equipment, and water and energy supply systems, the limits imposed by budgetary factors and building regulations, the relationships between installations and/or buildings with farms, agro-food industries and spaces related to gardening and landscaping with their social and environmental surroundings, as well as the need to relate those surroundings from that environment with human needs and environmental protection.

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Specific proficiencies

SC11: Ability to recognize, understand and utilize the base principles of animal production. Ability to define and design livestock facilities.

SC20:Ability to recognize, understand, and utilize the principles of engineering and food technology: food engineering and basic
operations, food technology, food industry processes, modelling and optimization. Quality management and food safety, food analysis, traceability.

SC22: Ability to recognize, understand, and utilize the principles of animal production technologies: animal anatomy, animal physiology, animal production, protection, and exploitation systems. Animal production techniques. Genetics and animal breeding.

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Learning outcomes

R1. To understand the importance of insect farming for different purposes, particularly for human and animal nutrition.

R2. To be able to design innovative farming systems and food products with edible insects.

R3. To be aware of the economic, social and environmental impact of insect farms.

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Methodology

Different activities for the online teaching have been devised as depicted in the table below. In total, the estimated work load for the student would be equivalent to that of a traditional face-to-face 3ECTS course in which in-class hours (30) and out-of-class hours (45) sum 75 h.

The course has been structured into seven modules (approx. one per week) in which different activities will be accomplished by the students as guided and assessed by the instructors.

Lectures are planned to be recorded videos in which the instructors will explain different topics every week for about 1h using presentation software such as powerpoint or prezi. There will also be interviews with experts on different topics.

Students will have to work on 2-3 individual assignments and on one team assignment or project. The individual assignments will consist in exercises to master specific objectives of the course. They will be turned in to the instructors and they will contribute to the final grade.

The project (PBL) will be accomplished throughout the entire course period. Students will be grouped in a team that will have to gather information to design the rearing and processing of a specific edible insect species with potential to be developed as an innovative system. Each team will consist of 3-4 students. The team will produce the so called ¿project final document¿ that will have to be published online and presented by a recorded video. Instructors will grade the team assignments and students will have to participate in the peer review of at least one of their classmates´ documents.

The students will engage in two or three discussion forums. They will expose problems, challenges and potential solutions arising from their PBLs. These forums will be led and moderated by the instructors, who will grade the quality and quantity of student participations.

Each week, the instructors will facilitate reading material to complement the video lectures. Information in these readings and lectures will form the study material for every week.

The instructors will be available for synchronous tutorages every week to answer questions related to the study material or the assignments.

Finally, the students will also be individually assessed by weekly quizzes. These will consist of questions on the study material. A final exam will address questions from all course topics.

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Languages

English

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Evaluation

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Agenda

Module 1. Introduction to Insect Farming

Module 2. Basics on Entomology for Insect Farming

Module 3. Biological requirements of Insect Rearing

Module 4. Abiotic factors on Insect Rearing

Module 5. Design and Operation of Insect Farms

Module 6. Traditional and Innovative Faming Systems

Module 7. Wrap up course

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Bibliography

Access the bibliography that your professor has requested from the Library.

• Defoliart GR. 1995. Edible insects as minilivestock. Biodiversity and Conservation 4: 306-321.
• Kinyuru JN et al. 2015. Nutrients, functional properties, storage stability and costing of complementary foods enriched with either termites and fish or commercial micronutrients. Journal of Insects as Food and Feed 1(2): 149-158.
• Singh P & Moore RF. 1985. Handbook of Insect Rearing. Elsevier, Oxford, UK.
• Schneider JC. 2009. Principles and Procedures for Rearing High Quality Insects. Mississippi State University.
• Van Huis A et al. 2013. Edible insects for food and feed. FAO, Rome, Italy.

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