Selected aspects of edible insect rearing and consumption - A review

Jiří Mlček, Anna Adámková, Martin Adámek, Marie Borkovcová, Martina Bednářová, Lenka Kouřimská and Veronika Hlobilová
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Jiří Mlček: Department of Food Analysis and Chemistry, Faculty of Technology, Tomas Bata University, Zlín, Czech Republic
Anna Adámková: Department of Food Analysis and Chemistry, Faculty of Technology, Tomas Bata University, Zlín, Czech Republic
Martin Adámek: Department of Microelectronics, Faculty of Electrical Engineering and Communication, Brno University of Technology, Czech Republic
Marie Borkovcová: Department of Food Analysis and Chemistry, Faculty of Technology, Tomas Bata University, Zlín, Czech Republic
Martina Bednářová: Department of Information Technology, Mendel University, Brno, Czech Republic
Lenka Kouřimská: Department of Microbiology, Nutrition and Dietetics, Faculty of Agrobiology, Food and Natural Resources, Czech University of Life Sciences Prague, Prague, Czech Republic
Veronika Hlobilová: Department of Food Analysis and Chemistry, Faculty of Technology, Tomas Bata University, Zlín, Czech Republic

Czech Journal of Food Sciences, 2021, vol. 39, issue 3, 149-159

Abstract: The presented work brings a comprehensive study of edible insect farming with an impact on the environment and human health. The review focuses not only on commonly monitored parameters such as carbon footprint or feed conversion but also on waste management. It also highlights the positive and negative aspects of eating edible insect regarding human health. Compared to other livestock, the rearing of edible insect brings less environmental burden and higher environmental protection. This review aimed to summarise current knowledge and broaden the complex view of the issue.

Keywords: allergy; carbon footprint; chitin; global warming potential (search for similar items in EconPapers)
Date: 2021
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Persistent link: https://EconPapers.repec.org/RePEc:caa:jnlcjf:v:39:y:2021:i:3:id:288-2020-cjfs

DOI: 10.17221/288/2020-CJFS

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