In the Insects Innovation in Gastronomy (IIG) project, we have always believed that the key to normalising edible insects in Europe lies in two things: knowledge and experience. People need to understand why insects are a sustainable, nutrient-rich food source, and they need to see – and taste – how they can be integrated into appealing, high-quality dishes.
Our Cooking Insects Massive Open Online Course (MOOC) was designed with exactly that in mind. It is not a theoretical exercise, but a structured, practical learning pathway that equips participants with the skills, confidence, and creativity to make insect-based cuisine part of their professional or personal practice.
Seven Modules for Real-World Impact
The MOOC is built around seven interconnected modules that guide learners from the fundamentals to advanced culinary applications:
- Understanding the history, nutrition, and sustainability of edible insects.
- Exploring their role in environmental solutions.
- Applying food science principles to insect protein.
- Developing recipes that combine cultural authenticity with innovation.
- Learning effective marketing and presentation techniques.
From cricket flour pasta to protein-rich energy bars, the emphasis is always on real-world usability – recipes and approaches that can be applied in restaurants, catering, sports nutrition, and even humanitarian contexts.
Why This is More Than a Course
It challenges the cultural hesitation and food neophobia that often stand in the way of acceptance. Through expert-led videos and practical demonstrations, learners see how edible insects can move from novelty to normality.
Accessible, Multilingual, and Free
The course is available in six languages and can be accessed free of charge. It is open to chefs, culinary students, educators, entrepreneurs, and anyone interested in sustainable food systems. Participants can learn at their own pace, test their knowledge, and earn a certificate recognising their expertise in this emerging field.
A Step Towards a Sustainable Food Future
Edible insects are not a passing trend – they are a proven, environmentally responsible solution to some of the most pressing challenges in global food production.
By empowering professionals and enthusiasts to work confidently with insect-based ingredients, the IIG MOOC plays a direct role in building a more sustainable and resilient food culture.
Myrianthi Karantona
Project Manager
