Universidad Pública de Navarra - Nafarroako Univertsitate Publikoa
Public University of Navarre
| Course code: 502006 | Subject title: INSECT FARMING | ||||
| Credits: 3 | Type of subject: Optative | Year: 4 | Period: 1º S | ||
| Department: | |||||
| Lecturers: | |||||
| MURILLO PEREZ, ROSA MARÍA [Mentoring ] | MUÑOZ LABIANO, MARÍA DELIA (Resp) [Mentoring ] | ||||
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.
General proficiencies
CG1 The capacity to work in the field of agrifood and innovation in a socially and ethically responsible manner, and with a commitment to sustainability.
CG2 The capacity to use knowledge in order to solve problems and generate opportunities in the agrifood field with a vision which embraces setting up projects and exploiting market openings.
Specific proficiencies
CE15 To be familiar with the bases of food processing and preservation, the main equipment involved, ancillary systems, design, modelling and optimisation. To be familiar with the repercussions of factors related to processing on food quality, stability and safety. The capacity to assimilate, understand and use the principles of Food Science and Technology: Food engineering and basic operations; and Processes used in the agrifood industry. The capacity to assimilate and understand the operating principles of the agrifood industry: Equipment and ancillary machinery used in the agrifood industry.
CE17 To be capable of using food processing knowledge at both small and industrial scales in food innovation.
CE21 To be capable of developing new food products and processes through the generation of ideas, bearing in mind all aspects of quality, market demand, profitability, necessary technology, packaging and presentation. The capacity to identify problems and potential improvements.
Learning outcomes
LO1. To understand the importance of insect farming for different purposes, particularly for human and animal nutrition.
LO2. To be able to design innovative farming systems and food products with edible insects.
LO3. To be aware of the economic, social and environmental impact of insect farms.
Methodology
| Methodology - Activity | No. of hours |
| Lectures (videos) | 7 |
| Discussion forum | 7 |
| Assignments | 25 |
| Reading | 7 |
| Study | 14 |
| Quizzes | 8 |
| Tutorages | 7 |
| Total | 75 |
Evaluation
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.
| Learning outcomes | Type of assessment | Weight | Recoverable |
| LO1-LO3 | Quizzes and final exam | 40% | Yes, recovery exam |
| LO2 | Worksheets of individual assignments | 15% | No |
| LO2 | Recorded video of the project assignment and peer reviews of assignments | 40% | Yes, resubmission of reviewed assignment |
| LO1-LO3 | Discussion forum | 5% | No |
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
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.
- 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.