Change search
CiteExportLink to record
Permanent link

Direct link
Cite
Citation style
  • apa
  • ieee
  • modern-language-association-8th-edition
  • vancouver
  • Other style
More styles
Language
  • de-DE
  • en-GB
  • en-US
  • fi-FI
  • nn-NO
  • nn-NB
  • sv-SE
  • Other locale
More languages
Output format
  • html
  • text
  • asciidoc
  • rtf
Eat’em or not?: insects as a culinary delicacy
Kristianstad University, Sweden ; University of Copenhagen, Denmark.
Swedish Agricultural University, Sweden.
RISE - Research Institutes of Sweden, Bioscience and Materials, Agrifood and Bioscience.
Kristianstad University, Sweden.
Show others and affiliations
2017 (English)In: PROCEEDINGSICCAS 2017 Exploring Future Foodscapes  Copenhagen, 2017, p. 100-106, article id #39Conference paper, Published paper (Refereed)
Abstract [en]

Introduction: The world´s population is increasing and thus the pressure on the earth´s resources. To ensure food supply and sustainability, food habits in western societies have to change. By reducing the ecological footprint of food consumption, e.g., decrease meat consumption, significant contribution to global sustainability can be achieved. Advantages concerning nutrition and sustainability have been found by inclusion of insects in the diet. Insects as food has a large potential, and the “culinary way” seems to be an effective way to reach consumer acceptance for insect based food products. The aim was to examine consumer acceptance and neophobia related to the use of insects as ingredients in food

Place, publisher, year, edition, pages
2017. p. 100-106, article id #39
Keyword [en]
Insects, Food, Consumer, Acceptance, Neophobia
National Category
Food Science
Identifiers
URN: urn:nbn:se:ri:diva-32909OAI: oai:DiVA.org:ri-32909DiVA, id: diva2:1169081
Conference
10th International Conference on Culinary Arts and Sciences
Projects
Utmaningsdriven Innovation, Steg 1. Insekter som mat och foder
Funder
VINNOVA, 2016-0600
Available from: 2017-12-22 Created: 2017-12-22 Last updated: 2018-01-09Bibliographically approved

Open Access in DiVA

fulltext(458 kB)12 downloads
File information
File name FULLTEXT01.pdfFile size 458 kBChecksum SHA-512
de8feb9f66289ff024d6c4c4bb49afc3198fa68cccecdbdf3b5c637b5a293ceb3c479aff438f02e7de3d0806b28c072d5f2ddc3d31fdddfd5f3e04097fd7af6b
Type fulltextMimetype application/pdf

By organisation
Agrifood and BioscienceEnergy and Circular Economy
Food Science

Search outside of DiVA

GoogleGoogle Scholar
Total: 12 downloads
The number of downloads is the sum of all downloads of full texts. It may include eg previous versions that are now no longer available

urn-nbn

Altmetric score

urn-nbn
Total: 84 hits
CiteExportLink to record
Permanent link

Direct link
Cite
Citation style
  • apa
  • ieee
  • modern-language-association-8th-edition
  • vancouver
  • Other style
More styles
Language
  • de-DE
  • en-GB
  • en-US
  • fi-FI
  • nn-NO
  • nn-NB
  • sv-SE
  • Other locale
More languages
Output format
  • html
  • text
  • asciidoc
  • rtf