Event

Abstract

As a solution to the global food problem and a countermeasure to increasing meat prices, entomophagy is greatly respected as a sustainable source of animal protein and is being promoted internationally by the Food and Agriculture Organization of the United Nations (FAO) and other organizations. Unlike the image of traditional food, food innovation in entomophagy is now taking place in Japan and other parts of the world, and new designs of entomophagy products and dishes are being developed. On the other hand, even if the benefits of entomophagy are well understood, there are people who cannot accept eating insects psychologically. It is the human mind that ultimately decides whether or not to eat insect-based food, which has been created through various technological developments and corporate efforts. Psychological research on entomophagy is aimed at investigating the causes of why humans are reluctant to eat insects, and how to counteract such reluctance.

Program

12:10 – 12:15　Introduction
Assoc. Prof. Toshinori TANAKA (Research Promotion Coordinator of Q-AOS)

12:15 – 12:40 "The psychology of entomophagy”

Associate Professor Kun QIAN
(Kyushu University Institute for Asian and Oceanian Studies)

12:40 – 12:50  Q&A

※The recorded video will be available on our website at a later date.    

Material

・Information For Participants： PDF

※Simultaneous interpretation function cannot be used on a web browser.
Please download the Zoom application from here.  

Slides： PDF

Privacy statement

Your registration data will only be used for this webinar and the next webinar notification mails.

Future BBS