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Article Dans Une Revue Les Techniques de l'Ingenieur Année : 2024

Insectes dans l’alimentation humaine - Transformation et qualité

Résumé

To meet today's environmental and nutritional challenges and the growing protein needs of the world's population, the search for sustainable and nutritious protein sources has become a top priority. After presenting the history and context of entomophagy, this article describes the potential benefits (nutritional and environmental) of insects, the potential risks associated with their consumption, and consumer perceptions of this alternative to conventional animal products. Finally, the regulatory aspects related to the use of insects in human food are discussed.
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Dates et versions

hal-04603913 , version 1 (06-06-2024)

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Sami Ghnimi, Marie-Pierre Ellies-Oury, Sghaier Chriki. Insectes dans l’alimentation humaine - Transformation et qualité. Les Techniques de l'Ingenieur, 2024, ⟨10.51257/a-v1-f9502⟩. ⟨hal-04603913⟩
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