|Course code: 501006||Subject title: INSECT FARMING|
|Credits: 3||Type of subject: Optative||Year: 4||Period: 1º S|
|Department: Agronomía, Biotecnología y Alimentación|
|MURILLO PEREZ, ROSA MARÍA||MUÑOZ LABIANO, MARÍA DELIA (Resp)|
Production of Edible Insects. Insect Rearing. Entomofarms.
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.
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.
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.
|Methodology - Activity||No. of hours|
|A-4 Assignments & group projects||25|
The course has been structured into seven modules (approx. one per week) each comprising several activities, which include:
Instructors will be available for synchronous tutorages weekly to answer questions related to the study material or the assignments.
A final exam will address questions from all course topics at the end of the course.
|CE11, CE20, CE22, CG1, CG2, CG11||A1. Lectures/readings/discussions|
|CE11, CE20, CE22, CG11||A4. Group project|
|CE11, CE20, CE22||A5. Individual study|
|CG1, CG2, CE11, CE20, CE22||A6. Tutorages|
|CE11, CE20, CE22||A7. Exams|
|Learning outcomes||Type of assessment||Weight||Recoverable|
|LO1-LO3||Quizzes and final exam||50%||Yes, recovery exam|
|LO2||Group project presentation||35%||Resubmission of reviewed assignment|
Module 1. Introduction to insect farming
Module 2. Basic entomology for insect farming
Module 3. Farming systems for edible insects
Module 4. Environmental requirements for edible insect farming
Module 5. Design and operation of insect farms
Module 6. Impact of edible insect farming
Module 7. Wrap up of the course