Elsevier Publishes “Insects as Sustainable Food Ingredients: Production, Processing and Food Applications”

Comprehensive reference describes how insects can be mass produced and incorporated into the world’s food supply at an industrial and cost-effective scale

CAMBRIDGE, MA–(Marketwired – August 25, 2016) – Elsevier, a world-leading provider of scientific, technical and medical information products and services, today announced the publication of Insects as Sustainable Food Ingredients: Production, Processing and Food Applications, edited by Aaron T. Dossey, Juan Morales-Ramos and M. Guadalupe Rojas. This book provides valuable guidance on how to build insect-based agriculture, food and biomaterials industries.

A pioneer in the industry, Dr. Dossey has brought together a team of international experts who effectively summarize the current state of the art, providing helpful recommendations upon which readers can build companies, products and research programs. Researchers, entrepreneurs, farmers, policymakers and anyone interested in insect mass production and the industrial use of insects will benefit from the content in this comprehensive reference.

Read the introductory chapter from the book.
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