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Categoria: Blog Posts

Il Viaggio e i Benefici Nutrizionali della Farina di Insetti

The Journey and Nutritional Benefits of Insect Flour

Una Tendenza Sostenibile E Nutriente

A Sustainable and Nutritious Food Trend - September

Consumo Di Insetti Nelle Scuole: Educare La Prossima Generazione

Insect Consumption in Schools1

Esplorare Nuove Ricette A Base Di Insetti: Collaborazione E Innovazione Tra Chef

Exploring New Insect-Based Recipes Chef Collaboration and Innovation

Scopri le novità dal nostro primo incontro transnazionale a Mykonos

Learn the News from our first Transnational Project Meeting in Mykonos

Participate in Our Psychometric Tests

Participate in Our Psychometric Tests

Conosci i nostri partner del progetto: Igor Vitale International s.r.l. e STANDOutEdu

Meet Our Project partners MAUDE STUDIO and MUSEV

Conosci i nostri partner del progetto:Maude Studio e Musev

Meet Our Project partners MAUDE STUDIO and MUSEV

Esplorare gli atteggiamenti verso il consumo di insetti: Approfondimenti dalla ricerca in psicologia sociale

Exploring Attitudes Towards Insect Consumption Insights from Social Psychology Research

Rivoluzionare gli Orizzonti Culinari: Il Progetto Innovazione degli Insetti

Revolutionizing Culinary Horizons The Insects Innovation Project
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The project “Insects Innovation in Gastronomy (IIG)” is co-funded by the European Union. The opinions and views expressed on this website and in its content are solely those of the authors, the partners of the “IIG” project, and do not necessarily reflect those of the European Union or the Spanish Service for the Internationalisation of Education (SEPIE). Neither the European Union nor the National Agency SEPIE can be held responsible for them.​

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All content on this website, including materials, resources and intellectual outputs produced by the Insects Innovation in Gastronomy (IIG) project, is licensed under a Creative Commons Attribution-NonCommercial-ShareAlike 4.0 International License (CC BY-NC-SA 4.0).

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