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Project Code:2023-1-ES01-KA220-VET-000150957
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Exploring the Social Psychology Behind Insects in European Gastronomy

Exploring the Social Psychology Behind Insects in European Gastronomy

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The Journey and Nutritional Benefits of Insect Flour

The Journey and Nutritional Benefits of Insect Flour

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A Sustainable and Nutritious Food Trend - September

A Sustainable and Nutritious Food Trend

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Insect Consumption in Schools

Insect Consumption in Schools: Educating the Next Generation

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Exploring New Insect-Based Recipes Chef Collaboration and Innovation

Exploring New Insect-Based Recipes: Chef Collaboration and Innovation

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Learn the News from our first Transnational Project Meeting in Mykonos

Learn The News From Our First Transnational Project Meeting In Mykonos

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Participate in Our Psychometric Tests

Participate in Our Psychometric Tests

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Meet Our Project partners - MAUDE STUDIO and MUSEV

Meet Our Project partners: Igor Vitale International Srl and STANDOutEdu

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Meet Our Project partners - MAUDE STUDIO and MUSEV

Meet Our Project partners: Maude Studio and Musev

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Exploring Attitudes Towards Insect Consumption Insights from Social Psychology Research

Exploring Attitudes Towards Insect Consumption: Insights from Social Psychology Research

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Revolutionizing Culinary Horizons The Insects Innovation Project

Revolutionizing Culinary Horizons: The Insects Innovation Project

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The Future of Food with Insects Innovation in Gastronomy

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

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Unveiling Our New Online Platform - A Hub for Insect Innovation

Unveiling Our New Online Platform: A Hub for Insect Innovation

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

Funded by the European Union. 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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