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Edible Insect Ingredients Approved for Human Consumption in Europe

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Exploring the Social Psychology Behind Insects in European Gastronomy

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The Journey and Nutritional Benefits of Insect Flour

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Edible Insect Ingredients Approved for Human Consumption in Europe

Nov, 2024

Exploring the Social Psychology Behind Insects in European Gastronomy

Ott, 2024

The Journey and Nutritional Benefits of Insect Flour

Ott, 2024

A Sustainable and Nutritious Food Trend

Set, 2024

Insect Consumption in Schools: Educating the Next Generation

Ago, 2024

Exploring New Insect-Based Recipes: Chef Collaboration and Innovation

Lug, 2024

Scopri le novità dal nostro primo incontro transnazionale a Mykonos

Giu, 2024

Learn the News from our first Transnational Project Meeting in Mykonos

Mag, 2024

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

Apr, 2024

Conosci i nostri partner del progetto:Maude Studio e Musev

Mar, 2024

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

Feb, 2024

Rivoluzionare gli Orizzonti Culinari: Il Progetto Innovazione degli Insetti

Gen, 2024

Bugs on the Menu: The Future of Food with Insects Innovation in Gastronomy

Gen, 2024

Sveliamo la nostra nuova piattaforma online: Un Hub per l’Innovazione degli Insetti

Dic, 2023

Project Code: 2023-1-ES01-KA220-VET-000150957

Finanziato dall'Unione Europea. Views and opinions expressed are however those of the author(s) only and do not necessarily reflect those of the European Union or the European Education and Culture Executive Agency (EACEA). Neither the European Union nor EACEA can be held responsible for them.

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