The Insects Innovation in Gastronomy (IIG) project (Project Ref: 2023-1-ES01-KA220-VET-000150957) is an Erasmus+ initiative co-funded by the European Union. The project unites experts from Spain, Italy, Greece, Romania, Cyprus, and Turkey to investigate and promote the role of edible insects in modern gastronomy. Through research, training, and awareness-raising activities, the project seeks to foster sustainable food practices and broaden public acceptance of insect-based products.
In this context, STANDO LTD announces the launch of the Cooking Insects Massive Open Online Course (MOOC) – a free, multilingual training programme designed to provide culinary professionals, educators, and enthusiasts with practical knowledge and skills to incorporate edible insects into contemporary cuisine.
Course Structure
Developed in collaboration with international experts, the MOOC is structured into seven modules:
1. Introduction to Edible Insects: History, Nutrition, and Sustainability
2. Environmental Benefits and the Role of Insects in Food Security
3. Food Science Principles for Cooking with Insect Protein
4. Culinary Applications: Techniques and Recipes
5. Marketing and Communication Strategies for Insect-Based Foods
6. Presentation Skills and Sensory Appeal
7. Innovative Gastronomy: Future Trends and Product Development
Educational Objectives
The course equips learners with practical, ready-to-use competencies to create recipes, adapt them to local tastes, and present them in ways that appeal to a broad audience. It also addresses cultural and psychological barriers by offering strategies to overcome food neophobia and encourage public adoption.
Accessibility
Available in six languages, the MOOC is free of charge and accessible at any time. Upon completion, participants receive a certificate recognising their expertise in this emerging culinary field.
Myrianthi Karantona
Project Manager
