DateHourRoomTrack
23rd October,2019 12 am Room 9 Track 3

High in protein, low in fat, sustainable, affordable, and easily adaptable in various meals, marketed as ingredient or finished good: Insects could be the all-round champion for the future of nutrition. We will explore all these categories, linking them to both human and animal diet, and highlight the extent to which insects are a viable option for both diets. Providing a strong source of protein to both humans and animals nutrition schemes, it would also allow to fix fishmeal problems that are raising major ethical issues.


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