Insect Diets: Science and Technology

344pp  ISBN 0849315778      £80.00

• Details methods of developing and modifying diets for insects, and addresses how to develop systems of standards and quality control of these diets
• Analyzes microbe/insect interactions in the rearing setting, focusing on both beneficial and pathogenic organisms
• Explains the effects of processing steps used in the preparation of components and complete diets; steps include refinement, size reduction, heat and cold processing, microbial contamination prevention, and anti-nutrient removal
• Explores insect feeding and biology, and the structure of their metabolic systems
• Discusses the equipment used in processing diets for small, medium, and large scale applications
• Investigates future prospects for insect diets in relation to microbes, symbionts, fermentation, and technology

Many of the advances in entomology during the past century can be attributed to the ability to rear insects successfully on artificial diets. Reliance upon these diets dictates that we understand how and why diets work and why they fail. Insect Diets: Science and Technology explains the intricacies and dynamics of this complex and misunderstood aspect of entomology.

This text discusses the various ingredients and processing steps of successful diets. It details various nutrien classes and explains how the constituent parts of diets meet insect nutritional and feeding needs. The author examines diets in terms of overall insect biology, and explores the physical and chemical interactions of food components. This book offers an expert perspective on diet development and how a program of food quality assessment can be applied to rearing systems.

Drawing heavily on the field of food science, the book applies the vast resources, information, and methods of this discipline toward a full analysis of the preparation of insect diets, an analysis that serves as a valuable resource in the advancement of entomology.

Contents

• The Scope Of Insect Diet Science And Technology
• Introduction
• Food Science & Food Technology & Insect Diet Programs
• The Subdisciplines of Food Science and Technology
• The Diet in the Context of a Rearing Facility
• Selected Books & Journals Food Science & Food Technology
• Books on Food Processing:
• Books on Food Chemistry
• Books on Food Microbiology
• Journals
• Diet Terminology & History of Insect Diet Science
• Introduction to Diet Terminology
• Historical Aspects of Insect Diet Science and Technology
• Other Historical Diets & Significant Concepts
• The Function of Insect Diet Components
• Introduction to Functional Aspects of Diet Components
• Essential Versus Non-Essential Nutrients
• Purpose of Individual Diet Ingredients & Nutrient Functions
• Minerals
• Feeding Stimulants
• Protective Ingredients
• "Nutritionally Inert" Ingredients Provide Texture
• Importance of Ph and its Influence on Diets
• Water Content (Percentage) and Water Activity (Aw)
• Nutritional Profile of 5 Diet Prominent Components
• Overview of Diet Additives
• Emulsifiers
• Gelling Agents and Stabilizers
• Antioxidants
• Antimicrobial Agents
• Flavoring Agents
• Colorizing Additives
• Bulking And Texturizing Agents
• Chelating Agents
• What Makes A Diet Successful Or Unsuccessful?
• Overview
• The Terminology Regarding Success and Failure Of Diets
• Minimal Nutrients (The "Simple Nutrient" Model)
• The "Minimal Nutrient" Concept
• The Rules of Nutrient Sameness, Nutrient Proportions, And Cooperating Supplements
• Examples Of Excellent Diets & Why They Are Successful
• Vitamin and Mineral Souces in Successful Diets
• The Issue of Bioavailability
• The Chemistry and Physics of Insect Diets
• Introduction to Diet Chemistry and Physics
• Bioenergetics and The Nature of Energy in Insect Diets
• The Nature of Water and What it Means to Insect Diets
• The Nature of Ph and How it Affects Diet
• Oxygen & Reactive Oxidative Species (Ros) Present in Diets
• The Factors that Affect Diet Texture
• Processing History of Diets: Physical Qualities of Diets
• The Chemistry of Proteins and Amino Acids In Diets
• The Chemistry of Lipids in Insect Diets
• The Chemistry of Carbohydrates in Diets
• The Chemistry of Nucleic Acids in Diets
• The Chemistry of Vitamins in Diets
• Dealing With Changes
• Introduction
• Confusion over Product Name Differences
• Unavoidable Changes in Diets and Other Components
• Changes in Production Procedures
• What To Do If You Must Make Changes
• Making Changes: Developing Strategic Planning Systems
• Testing Changes: The Hallmark of Stable Rearing Programs
• Using the Ingredient Cycle Concept
• Insect Feeding Biology (Digestive System Anatomy & Ultrastructure, Physiology & Biochemistry of Digestion, Feeding Behavior, and Sensory Systems) And The Logic Of Metabolic Systems
• Introduction and Overview of Insect Feeding Systems
• Insect Feeding Habits:
• Pre-Ingestion and Post-Ingestion Processing
• Liquids And Solids And Slurries, Oh My!
• The Insect Gut: A Study in Compexity
• Mean Retention Times and Diet Composition
• Regulation of Digestive Function
• Structure & Organization of Insects' Digestive Systems
• Macromolecular Complexes-Macromoleucles-Large Subunits-Simple Molecular Subunits
• Metabolic Logic: What Happens To Food Components after Insects Consume Them
• Order In Nature And Complexity In Insect Diets
• Introduction to Order and Complexity
• Orderliness of the Systems Where Insects Feed in Nature
• Factors that Cause Complexity in Diets
• The Paradox of Nutrients and Anti-Nutrients
• Unexpected Changes after Management Decisions
• Complexity Can Come from Both Conscious Decisions and From Hidden Factors
• Changes in the Order or Nature of Processing Steps
• The Many Facets of Iron as an Illustration of the Concept Of Complexity in Insect Diets
• Nutritional Ecology and its Links with Artificial Diets
• Introduction to Nutritional Ecology and Artificial Diets
• Nutrients & Antinutrients in the Foods of Insects
• Plant Secondary Compounds, Feeding, & Artificial Diets
• The Efficiency Indices
• Sifting Through the Functional Role of Components
• Artificial Diets as Delivery Systems for Testing Anti-Nutrients & Toxins
• How to Develop Artificial Diets
• Difficulties in Diet Development Methodologies
• Starting Out: The First Steps in Diet Development
• Using Diets Developed for Insects with Similar Feeding Habits
• Use of Food Analysis as a Basis for Diet Development
• Use of Whole Carcass Analysis in Diet Development
• Radioisotopes & Diet Deletion Techniques
• Use of Digestive Enzymes as Aids in Diet Development
• Nutrient Self-Selection
• The Eclectic Approach
• Development of Minimal Daily Requirements (Mdr)
• Development of Problem Solving Strategies, Quality Assessment, Quality Control Standards, and Sops
• Introduction to Diet Problem Solving and Quality Control
• The Over-All Rearing System.
• Logistical And Statistical Background: Process Control And The Qc Environment
• Quality Control and Quality Assessment Of Insects And Insect Diets
• Quality Loss in Insects Reared on Artificial Diets
• Quality Control of Diets
• Quality Measurement of Insects: The Importance of The Bioassay as a Quality Assessment Tool
• Measurement of Whole Diet & Component Quality
• Equipment Used for Processing Insect Diets: Small, Medium, and Large Scale Applications
• Introduction
• Applications of The Geometry Of Scale: Heat Exchange in Diet Processing
• General Small Scale Processing
• Medium to Large Scale Diet Processing
• Water Purification and Water Quality
• Storage of Ingredients and Completed Diets
• Standards of Acceptable Quality
• Ultra-Low Temperature Storage
• Size Reduction of Ingredients
• Size Reduction of Meat Products And Eggs
• Size Reduction in Plant Materials
• Mixing
• Heat Processing
• Case Study: Packaging and Containerization
• Future Prospects
• Microbes in The Diet Setting
• Overview of Microbe/Insect Interactions in the Rearing Setting
• Mutualism and Commensalism: Microbes that Have Beneficial or Neutral Relations with Insects
• The Microbiology of Foods and Insect Diets
• Using A Mixture of Two or More Kinds of Preventative Actions to Reduce Microbial Contamination
• Common Contaminants in Insects, Insect Diets, and Rearing Settings
• Other Techniques Used to Remove, Reduce, or Ameliorate Microbial Contaminants
• Cold Techniques
• Chemotherapy and Chemical-Based Prophylaxis
• Physical/ Radiation Techniques
• De-Contaminantion Procedures Can Deteriorate Diet Quality
• Finding a Safe Middle Ground: Optimizing and Balancing Microbial Contaminant Treatments with Insect Well-Being
• Future Prospects in the Microbiology of Insect Diets: Probiotics, Prebiotics, & Novel Antimicrobials
• Studies of Biofilms
• Integration of Food Industry Sanitation with Insect Diet Production
• Safety And Good Insectary Practices
• Introduction: Safety and Good Insectary Practices Are Completely Congruent
• Chemical Hazards
• Proper Storage and Disposal Of Potentially Hazardous Chemicals
• Microbial Hazards and Other Biological Hazards
• The Special Issue of Smoking In Conjunction with Rearing
• Mechanical and Thermal Hazards
• Electrical Hazards
• In General
• Future Prospects For Insect Diets: Introduction
• Application of Food Science & Food Technology Principles
• Progress in Equipment Applications
• Food Matrix Analysis
• Development of Symptomology of Nutritional Deficiencies
• Development of Highly Refined Bioassays
• Application of Fermentation and Gmo Technology
• Advanced Technologies for Detecting & Handling Microbial Contaminants
• Advancements in Techniques to Characterize the Species and Nature of Symbionts
• Application of Advanced Nano-Analysis Techniques for Nutrient Evaluations on an Ultra-Small Scale
• Application of Research Techniques with Advanced Micro