Insect Diets: Science and Technology

This text discusses the various ingredients and processing steps of successful insect diets. It details various nutrient 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. The book applies food science resources, information, and methods toward a full analysis of the preparation of insect diets that is useful for entomologists, insect rearing staff, and biocontrol professionals.