A lab project for entomophagy education

This Open Educational Resource (OER) introduces students to the fundamentals of edible insect production and processing for human consumpltion through a series of hands-on laboratory sessions focused on Tenebrio molitor (mealworms)—one of the most widely farmed edible insects and the first authorized as food in the European Union. In response to the FAO’s call to integrate edible insects into formal education, this course combines sustainable food systems, entomology, and food science into an engaging, low-cost practical experience. Over the course of eight weekly labs, students cultivate mealworms across all life stages—larvae, pupae, adults, and eggs—while collecting data on key biological parameters such as survival, fecundity, fertility, developmental rate, and feed conversion efficiency. These activities are complemented by a series of food processing exercises that emphasize microbiological safety, moisture content, sensory quality, and consumer acceptability. Students learn safe handling techniques, process insects into food ingredients, and explore their use in cereal-based snacks through controlled recipes and free-form culinary creations. Each lab session is fully documented with background information, required materials, and detailed step-by-step protocols. Worksheets and evaluation tools support student learning and facilitate classroom implementation. No previous lab experience is required, and materials are selected for their affordability and accessibility. By the end of the course, students gain not only technical skills in insect rearing and processing, but also a broader understanding of the role edible insects can play in sustainable food systems. This OER is ideal for programs in food science, agronomy, biology, or environmental studies seeking to explore the future of food.