future
“The future of food lies not in what we have always eaten, but in what we have overlooked.” – Anonymous
In an age of overpopulation, environmental degradation, and food insecurity, the most profound solutions to humanity’s most pressing problems may lie in the most unexpected places. In the case of food, one such solution might be buzzing in the underbrush or crawling beneath our feet. At Wageningen University & Research (WUR) in the Netherlands, one of the world’s top agricultural universities, a pioneering course on Edible Insects is transforming the way students think about food, sustainability, and the future of the planet. This course is not a gimmick—it is a deeply scientific, culturally informed, and environmentally driven initiative that challenges age-old culinary taboos and proposes a serious alternative to conventional protein sources.
Wageningen University is globally recognized for its leadership in life sciences, agriculture, and food technology. It is no surprise, then, that WUR was among the first to embrace entomophagy—the practice of eating insects—as a viable field of academic inquiry. The course, formally known as “Edible Insects: Future Prospects for Food and Feed”, is offered online and has attracted thousands of learners worldwide, including food scientists, entrepreneurs, policymakers, and curious students eager to understand the science and promise behind insect-based food systems.
What makes this course stand out is its boldness. While much of the world still wrinkles its nose at the idea of eating crickets, mealworms, or grasshoppers, Wageningen encourages students to ask: Why not? With over 2 billion people already consuming insects as part of their traditional diets—across Asia, Africa, Latin America, and the Pacific—the practice is neither new nor exotic. What is new is the scientific framing of insect consumption as a sustainable solution for the world’s rapidly growing demand for protein.
The course dives deep into biological, ecological, technological, cultural, and economic dimensions of edible insect farming. Students explore how insects can be mass-reared using agricultural by-products and minimal resources, yielding high levels of digestible protein, vitamins, minerals, and beneficial fats. They learn that insects require significantly less land, water, and feed than traditional livestock, while emitting a fraction of the greenhouse gases. As food production accounts for nearly 30% of global greenhouse emissions, insects emerge as one of the most efficient and sustainable alternatives on the table.
From a scientific standpoint, students examine the nutritional profiles of various edible insects, the microbial safety of insect-based products, and the potential of insects not just for direct human consumption but also as animal feed—particularly in aquaculture and poultry farming. They also learn about processing techniques, shelf-life management, legal frameworks, and global regulatory landscapes.
But this is not just a course for biologists or environmentalists. It is multidisciplinary by design, incorporating insights from anthropology, psychology, economics, and even marketing. The psychological dimension is particularly interesting. Why do people in Western societies tend to reject the idea of eating insects, while others celebrate it as a delicacy? How do taste, culture, language, and media influence our food choices? What would it take to normalize insect consumption in supermarkets and restaurants? These are the kinds of questions that the course encourages students to tackle, drawing on case studies, surveys, and behavioural science.
Wageningen’s approach is not merely theoretical. The university houses one of the first pilot insect farms in Europe, where mealworms and other edible insects are studied under controlled conditions. Students get to witness the full production chain—from egg to plate—and understand the challenges and breakthroughs in farming, processing, and commercializing insects. There are taste-testing labs, prototype product development initiatives, and partnerships with food companies working on insect-based protein bars, pastas, flours, and snacks.
The course has also gained attention for its entrepreneurial encouragement. Students are urged to imagine future business models and design sustainable food startups using insect protein. Many graduates have gone on to launch food tech companies, design novel insect-based recipes, or work in policy and food advocacy roles to promote acceptance and adoption of alternative proteins.
One notable example is Protix, a Dutch company co-founded by WUR alumni, which has become a global leader in insect-based animal feed. Their black soldier fly farms have revolutionized how food waste can be converted into high-quality feed, closing the loop in the food system. Another graduate co-founded Bugsolutely, a brand that markets cricket pasta and snacks across Asia and Europe.
By exposing students to real-world applications and startups, the course serves as an incubator of ideas as much as a learning platform. It is no wonder that it has received praise from the FAO (Food and Agriculture Organization of the United Nations) and has been featured in academic forums, international documentaries, and sustainability conferences.
But perhaps the most important contribution of the course is its impact on perception. It offers a space where students can confront their biases, unlearn food norms, and imagine a broader, more inclusive idea of what food can be. It encourages curiosity, creativity, and critical thinking—qualities essential for tackling global food crises.
In the long run, the success of insect-based food systems will depend not just on technology or supply chains, but on cultural change. Education will play a crucial role in that transition. By offering this course, Wageningen is not only ahead of its time—it is helping to reshape time itself, by normalizing what could become a cornerstone of future food culture.
As climate change accelerates, and as the global population nears 10 billion by 2050, the need for sustainable protein will become a defining challenge. Whether it is solving malnutrition, addressing agricultural waste, or mitigating environmental collapse, the tiny insect may hold mighty solutions. In this context, the Wageningen Edible Insects course is not just about what we eat—it is about how we think about eating. To that, perhaps the 21st century would add: or perhaps… an insect-inclusive one.
“Nothing will benefit health or increase chances for survival on Earth as the evolution to a vegetarian diet.” – Albert Einstein
Eating the Future: The Edible Insects Course at Wageningen University
“The future of food lies not in what we have always eaten, but in what we have overlooked.” – Anonymous
In an age of overpopulation, environmental degradation, and food insecurity, the most profound solutions to humanity’s most pressing problems may lie in the most unexpected places. In the case of food, one such solution might be buzzing in the underbrush or crawling beneath our feet. At Wageningen University & Research (WUR) in the Netherlands, one of the world’s top agricultural universities, a pioneering course on Edible Insects is transforming the way students think about food, sustainability, and the future of the planet. This course is not a gimmick—it is a deeply scientific, culturally informed, and environmentally driven initiative that challenges age-old culinary taboos and proposes a serious alternative to conventional protein sources.
Wageningen University is globally recognized for its leadership in life sciences, agriculture, and food technology. It is no surprise, then, that WUR was among the first to embrace entomophagy—the practice of eating insects—as a viable field of academic inquiry. The course, formally known as “Edible Insects: Future Prospects for Food and Feed”, is offered online and has attracted thousands of learners worldwide, including food scientists, entrepreneurs, policymakers, and curious students eager to understand the science and promise behind insect-based food systems.
What makes this course stand out is its boldness. While much of the world still wrinkles its nose at the idea of eating crickets, mealworms, or grasshoppers, Wageningen encourages students to ask: Why not? With over 2 billion people already consuming insects as part of their traditional diets—across Asia, Africa, Latin America, and the Pacific—the practice is neither new nor exotic. What is new is the scientific framing of insect consumption as a sustainable solution for the world’s rapidly growing demand for protein.
The course dives deep into biological, ecological, technological, cultural, and economic dimensions of edible insect farming. Students explore how insects can be mass-reared using agricultural by-products and minimal resources, yielding high levels of digestible protein, vitamins, minerals, and beneficial fats. They learn that insects require significantly less land, water, and feed than traditional livestock, while emitting a fraction of the greenhouse gases. As food production accounts for nearly 30% of global greenhouse emissions, insects emerge as one of the most efficient and sustainable alternatives on the table.
From a scientific standpoint, students examine the nutritional profiles of various edible insects, the microbial safety of insect-based products, and the potential of insects not just for direct human consumption but also as animal feed—particularly in aquaculture and poultry farming. They also learn about processing techniques, shelf-life management, legal frameworks, and global regulatory landscapes.
But this is not just a course for biologists or environmentalists. It is multidisciplinary by design, incorporating insights from anthropology, psychology, economics, and even marketing. The psychological dimension is particularly interesting. Why do people in Western societies tend to reject the idea of eating insects, while others celebrate it as a delicacy? How do taste, culture, language, and media influence our food choices? What would it take to normalize insect consumption in supermarkets and restaurants? These are the kinds of questions that the course encourages students to tackle, drawing on case studies, surveys, and behavioural science.
Wageningen’s approach is not merely theoretical. The university houses one of the first pilot insect farms in Europe, where mealworms and other edible insects are studied under controlled conditions. Students get to witness the full production chain—from egg to plate—and understand the challenges and breakthroughs in farming, processing, and commercializing insects. There are taste-testing labs, prototype product development initiatives, and partnerships with food companies working on insect-based protein bars, pastas, flours, and snacks.
The course has also gained attention for its entrepreneurial encouragement. Students are urged to imagine future business models and design sustainable food startups using insect protein. Many graduates have gone on to launch food tech companies, design novel insect-based recipes, or work in policy and food advocacy roles to promote acceptance and adoption of alternative proteins.
One notable example is Protix, a Dutch company co-founded by WUR alumni, which has become a global leader in insect-based animal feed. Their black soldier fly farms have revolutionized how food waste can be converted into high-quality feed, closing the loop in the food system. Another graduate co-founded Bugsolutely, a brand that markets cricket pasta and snacks across Asia and Europe.
By exposing students to real-world applications and startups, the course serves as an incubator of ideas as much as a learning platform. It is no wonder that it has received praise from the FAO (Food and Agriculture Organization of the United Nations) and has been featured in academic forums, international documentaries, and sustainability conferences.
But perhaps the most important contribution of the course is its impact on perception. It offers a space where students can confront their biases, unlearn food norms, and imagine a broader, more inclusive idea of what food can be. It encourages curiosity, creativity, and critical thinking—qualities essential for tackling global food crises.
In the long run, the success of insect-based food systems will depend not just on technology or supply chains, but on cultural change. Education will play a crucial role in that transition. By offering this course, Wageningen is not only ahead of its time—it is helping to reshape time itself, by normalizing what could become a cornerstone of future food culture.
As climate change accelerates, and as the global population nears 10 billion by 2050, the need for sustainable protein will become a defining challenge. Whether it is solving malnutrition, addressing agricultural waste, or mitigating environmental collapse, the tiny insect may hold mighty solutions. In this context, the Wageningen Edible Insects course is not just about what we eat—it is about how we think about eating. To that, perhaps the 21st century would add: or perhaps… an insect-inclusive one.
“Nothing will benefit health or increase chances for survival on Earth as the evolution to a vegetarian diet.” – Albert Einstein
By: Mayukh Sarkar
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