Public University of Navarre

Academic year: 2018/2019 | Previous academic years:  2017/2018 
Bachelor's degree in Agricultural, Food and Rural Environment Engineering at the Universidad Pública de Navarra
Course code: 501006 Subject title: INSECT FARMING
Credits: 3 Type of subject: Optative Year: 4 Period: 1º S

Partes de este texto:



  • 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.





Production of Edible Insects. Insect Rearing. Entomofarms.


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.


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.


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.




Methodology - Activity No. of hours
A-1 Lectures/readings/discussions 25
A-4 Assignments & group projects 25
A-6. Tutorage 15
A-7 Exams 10
Total 75


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

Lectures will be substituted by recorded videos or readings.

Students will have to work on several individual assignments and on one team assignment or project.

The project will be accomplished throughout the entire course period. Each team will consist of 2-3 students and will give a presentation of the work done in the final module.

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

Instructors will be available for synchronous tutorages weekly 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.






Learning outcomes Type of assessment Weight Recoverable
LO1-LO3 Quizzes and final exam 45% Yes, recovery exam
LO2 Worksheets of individual assignments 15% No
LO2 Video report of the group project 25% Resubmission of reviewed assignment
LO1-LO3 Discussion forums 15% No



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 course



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

Basic bibliography:

  • Dossey AT, Morales-Ramos JA, Rojas MG. 2016. Insects as sustainable food ingredients. Academic Press. Libro electrónico en Biblioteca UPNA.
  • Van Huis A & Tomberlin JK. 2017. Insects as food and feed: from production to consumption. Wageningen Academic Publishers.

Complementary bibliography:

  • Hanboonsoong Y, Jamjanya T, Durst PB. 2013. Six-legged livestock: edible insect farming, collecting and marketing in Thailand. FAO (free pdf in FAO webpage).
  • Schneider JC. 2009. Principles and Procedures for Rearing High Quality Insects. Mississippi State University.
  • Singh P & Moore RF. 1985. Handbook of Insect Rearing. Elsevier, Oxford, UK.