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Edible Insect Ingredients Approved for Human Consumption in Europe

Exploring the Social Psychology Behind Insects in European Gastronomy

The Journey and Nutritional Benefits of Insect Flour

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Email: moc.liamgobfsctd@ymonortsagninoitavonni

Edible Insect Ingredients Approved for Human Consumption in Europe

nov., 2024

Exploring the Social Psychology Behind Insects in European Gastronomy

oct., 2024

The Journey and Nutritional Benefits of Insect Flour

oct., 2024

A Sustainable and Nutritious Food Trend

sept., 2024

Insect Consumption in Schools: Educating the Next Generation

aug., 2024

Exploring New Insect-Based Recipes: Chef Collaboration and Innovation

iul., 2024

Learn The News From Our First Transnational Project Meeting In Mykonos

iun., 2024

Participate in Our Psychometric Tests

mai, 2024

Meet Our Project partners: Igor Vitale International Srl and STANDOutEdu

apr., 2024

Meet Our Project partners: Maude Studio and Musev

mart., 2024

Exploring Attitudes Towards Insect Consumption: Insights from Social Psychology Research

feb., 2024

Revolutionizing Culinary Horizons: The Insects Innovation Project

ian., 2024

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

ian., 2024

Unveiling Our New Online Platform: A Hub for Insect Innovation

dec., 2023

Cod proiect: 2023-1-ES01-KA220-VET-000150957

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