ETD

• acceptability
• alternative proteins
• black soldier fly
• food by.products
• Hermetia illucens
• mealworm
• novel foods
• Tenebrio molitor

Global warming, the growing world population, and food security are pressing issues that require immediate action to ensure a better future for the coming generations. Factors such as nutritional value, ease of rearing, a wide variety of species, and low environmental impact are leading to the consideration of insects as a sustainable source of nutrients for both feed and food purposes. In general, insects can convert unexploited materials such as food by-products and former foodstuffs into a highly valuable, rich source of nutrients. However, although this sector is recently gaining popularity, there are still many aspects to be investigated and further explored, starting for example from farming techniques and ending with consumer acceptability, or to better say, from farm to fork. The aim of this PhD project was to enhance the sustainability of the agri-food system through insect rearing. The project first focused on evaluating the rearing performances, nutritional composition, and quality of different insect species grown on substrates derived from food by-products and former foodstuffs. The second phase investigated the effects of incorporating insects as ingredients in feed, focusing on the productions and quality of animal-derived products. Finally, consumers acceptance of edible insects was examined to assess potential barriers to be taken into account by the producers. The findings demonstrated that through insect rearing, it is possible to valorise several food by-products and former foodstuffs while maintaining high production efficiency. The nutritional profiles of insects could be modulated through the substrate composition, allowing tailored applications for feed and food purposes. When used as feed, insects provided a sustainable protein source that maintained the quality and sensory characteristics of animal products. Despite the potential benefits of incorporating insect-based food into the daily diet in terms of protein, energy, and fat intake, personal aversion and dislike remain significant barriers to the acceptance of these products. Overall, this research highlights the potential of edible insects to contribute to a more circular and resilient agri-food system, while also emphasising the need for further studies to optimise farming practices, increase insects-based products, and improve consumers acceptance