Home » News » Page 3 Blog Posts Newsletter Podcast All Posts Welcome to Our Monthly Newsletter Read Post » Jul, 2025 Ready to Join Our E-Learning Platform Read Post » Jun, 2025 The Versatility and Sustainability of Insect-Based Products En Read Post » May, 2025 How Culinary Innovation is Shaping the Sustainable Future of Food Read Post » Apr, 2025 Insects in Gastronomy: A Sustainable Future Read Post » Mar, 2025 Nutrition Solutions In Disaster Kitchens: Sustainable Relief Foods With Insect Protein Read Post » Feb, 2025 Exploring The Future Of Food Insects On The Menu Read Post » Dec, 2024 Edible Insect Ingredients Approved for Human Consumption in Europe Read Post » Nov, 2024 Exploring the Social Psychology Behind Insects in European Gastronomy Read Post » Oct, 2024 The Journey and Nutritional Benefits of Insect Flour Read Post » Oct, 2024 A Sustainable and Nutritious Food Trend Read Post » Sep, 2024 Insect Consumption in Schools: Educating the Next Generation Read Post » Aug, 2024 Exploring New Insect-Based Recipes: Chef Collaboration and Innovation Read Post » Jul, 2024 Learn The News From Our First Transnational Project Meeting In Mykonos Read Post » Jun, 2024 Participate in Our Psychometric Tests Read Post » May, 2024 Meet Our Project partners: Igor Vitale International Srl and STANDOutEdu Read Post » Apr, 2024 Meet Our Project partners: Maude Studio and Musev Read Post » Mar, 2024 Exploring Attitudes Towards Insect Consumption: Insights from Social Psychology Research Read Post » Feb, 2024 Revolutionizing Culinary Horizons: The Insects Innovation Project Read Post » Jan, 2024 Bugs on the Menu: The Future of Food with Insects Innovation in Gastronomy Read Post » Jan, 2024 Unveiling Our New Online Platform: A Hub for Insect Innovation Read Post » Dec, 2023
