Journal of Insects as Food and Feed
Journal Impact FactorTM
The Journal of Insects as Food and Feed has a Journal Impact Factor TM of 4,7, and a 5 year Impact Factor of 4,9. Source: Journal Citation Reports TM from Clarivate 2024.
CiteScore
The Journal of Insects as Food and Feed received a 2022 CiteScore of 5.7 ( CiteScoreTM 2022. Calculated by Scopus 2023).
Aims and scope
The Journal of Insects as Food and Feed covers edible insects from harvesting in the wild through to industrial scale production. It publishes contributions to understanding the ecology and biology of edible insects and the factors that determine their abundance, the importance of food insects in people’s livelihoods, the value of ethno-entomological knowledge, and the role of technology transfer to assist people to utilise traditional knowledge to improve the value of insect foods in their lives. The journal aims to cover the whole chain of insect collecting or rearing to marketing edible insect products, including the development of sustainable technology, such as automation processes at affordable costs, detection, identification and mitigating of microbial contaminants, development of protocols for quality control, processing methodologies and how they affect digestibility and nutritional composition of insects, and the potential of insects to transform low value organic wastes into high protein products. At the end of the edible insect food or feed chain, marketing issues, consumer acceptance, regulation and legislation pose new research challenges. Food safety and legislation are intimately related. Consumer attitude is strongly dependent on the perceived safety. Microbial safety, toxicity due to chemical contaminants, and allergies are important issues in safety of insects as food and feed. Innovative contributions that address the multitude of aspects relevant for the utilisation of insects in increasing food and feed quality, safety and security are welcomed.
Editorial statement
Insects are the most diverse group of animals known, and although there are nearly 2,000 species known to be utilised as food by people, there is a high likelihood that many more species could be utilised. Historically, insects have been eaten by people from many different cultures as part of their normal diet. This tradition has actively continued in several continents where collecting food insects is an important part of people’s livelihoods. Depending upon the geographical location of these different cultures, insects are collected from forests, freshwater ecosystems, deserts, and even agricultural fields. In most cultures, collecting insects as food was governed by traditional methods that encouraged sustainability in the supply of insects. Increasing population pressures, along with associated habitat degradation, has seen adoption of non-sustainable harvesting practices. One of the dangers faced by people globally is the loss of food diversity, and the use of a diverse range of food insects would be a step to alleviate this problem. Many edible insect species are only seasonally available, and there have been some species that have been semi-domesticated to be farmed, either in the wild or in cages. The number of edible insect species that fall into this category is very small, and the potential to farm more species is high and requires further investigation.
One of the advantages of using insects as food and feed is the reduced environmental impacts associated with their production compared to the more conventional stock animals. Insects can be food for both humans and also for some animals used as food, such as fish, poultry and pigs. Edible insects hold considerable potential to replace major feed ingredients that are currently used but have a larger ecological footprint. Environmental impact studies for the production of insect protein are needed to estimate global warming potential, energy use and land use as are overall life cycle assessments. Production of insects for these purposes goes beyond collecting them in the field, and involves farming that can range from small scale enterprises at the individual household or village level through to industrial-scale rearing. One of the challenges is to be able to produce large volumes of insects at a scale that will help reduce the ecological footprint of food production.
The Journal of Insects as Food and Feed is a Plan S compliant Transformative Journal. Plan S Transformative Journals
The Journal of Insects as Food and Feed has a Journal Impact Factor TM of 4,7, and a 5 year Impact Factor of 4,9. Source: Journal Citation Reports TM from Clarivate 2024.
CiteScore
The Journal of Insects as Food and Feed received a 2022 CiteScore of 5.7 ( CiteScoreTM 2022. Calculated by Scopus 2023).
Aims and scope
The Journal of Insects as Food and Feed covers edible insects from harvesting in the wild through to industrial scale production. It publishes contributions to understanding the ecology and biology of edible insects and the factors that determine their abundance, the importance of food insects in people’s livelihoods, the value of ethno-entomological knowledge, and the role of technology transfer to assist people to utilise traditional knowledge to improve the value of insect foods in their lives. The journal aims to cover the whole chain of insect collecting or rearing to marketing edible insect products, including the development of sustainable technology, such as automation processes at affordable costs, detection, identification and mitigating of microbial contaminants, development of protocols for quality control, processing methodologies and how they affect digestibility and nutritional composition of insects, and the potential of insects to transform low value organic wastes into high protein products. At the end of the edible insect food or feed chain, marketing issues, consumer acceptance, regulation and legislation pose new research challenges. Food safety and legislation are intimately related. Consumer attitude is strongly dependent on the perceived safety. Microbial safety, toxicity due to chemical contaminants, and allergies are important issues in safety of insects as food and feed. Innovative contributions that address the multitude of aspects relevant for the utilisation of insects in increasing food and feed quality, safety and security are welcomed.
Editorial statement
Insects are the most diverse group of animals known, and although there are nearly 2,000 species known to be utilised as food by people, there is a high likelihood that many more species could be utilised. Historically, insects have been eaten by people from many different cultures as part of their normal diet. This tradition has actively continued in several continents where collecting food insects is an important part of people’s livelihoods. Depending upon the geographical location of these different cultures, insects are collected from forests, freshwater ecosystems, deserts, and even agricultural fields. In most cultures, collecting insects as food was governed by traditional methods that encouraged sustainability in the supply of insects. Increasing population pressures, along with associated habitat degradation, has seen adoption of non-sustainable harvesting practices. One of the dangers faced by people globally is the loss of food diversity, and the use of a diverse range of food insects would be a step to alleviate this problem. Many edible insect species are only seasonally available, and there have been some species that have been semi-domesticated to be farmed, either in the wild or in cages. The number of edible insect species that fall into this category is very small, and the potential to farm more species is high and requires further investigation.
One of the advantages of using insects as food and feed is the reduced environmental impacts associated with their production compared to the more conventional stock animals. Insects can be food for both humans and also for some animals used as food, such as fish, poultry and pigs. Edible insects hold considerable potential to replace major feed ingredients that are currently used but have a larger ecological footprint. Environmental impact studies for the production of insect protein are needed to estimate global warming potential, energy use and land use as are overall life cycle assessments. Production of insects for these purposes goes beyond collecting them in the field, and involves farming that can range from small scale enterprises at the individual household or village level through to industrial-scale rearing. One of the challenges is to be able to produce large volumes of insects at a scale that will help reduce the ecological footprint of food production.
The Journal of Insects as Food and Feed is a Plan S compliant Transformative Journal. Plan S Transformative Journals
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- External Indexers:
Editor-in-Chief
Prof. Arnold van Huis, Wageningen University, the Netherlands
Associate Editors
Dr. Silvia Cappellozza, Council for Agricultural Research and Economics (CREA), Italy
Dr Nancy Carrejo (bioconversion, BSF, ecology, taxonomy, scavenging), Universidad del Valle, Colombia
Prof. Eraldo M. Costa-Neto (ethno-entomology, anthropology), Universidade Estadual de Feira de Santana, Brazil
Dr Arnout Fischer (consumer behaviour), Wageningen University, the Netherlands
Prof. Laura Gasco (effects of insects as feed), University of Turin, Italy
Dr Hong Ji (aquaculture, fish feed, lipid metabolism, insect protein, chitin), Northwest A&F University, China
Dr John N. Kinyuru (human nutrition and consumer acceptance), Jomo Kenyatta University of Agriculture & Technology, Kenya
Dr. Silvenus O. Konyole (effects of insects on nutritional health of humans), Masinde Muliro University of Science and Technology, Kenya
Dr Attawit Kovitvadhi (feed, dogs & cats), Kasetsart University, Thailand
Dr Cecilia Lalander (waste conversion), Swedish University of Agricultural Sciences, Sweden
Dr. Andrea Liceaga (bioactive peptides), Purdue University, USA
Dr Adriana Najar-Rodriguez (effects of insects as feed, BSF bioconversion, BSF ecology, circular economy, mass rearing), The New Zealand Institute for Plant and Food Research, New Zealand
Dr Dennis G.A.B. Oonincx (animal nutrition), Wageningen University, the Netherlands
Dr. Daniela A. Peguero (processing), Eawag, Switzerland
Dr. Christine J. Picard (genetics), Indiana University, USA
Prof. Santos Rojo (mass rearing, feed), University of Alicante, Spain
Dr Christos I. Rumbos (mass production, rearing, waste streams), University of Thessaly, Greece
Dr Birgit Rumpold (consumer attitudes and processing), Technische Universitat Berlin, Germany
Dr Sergiy Smetana (environmental impact, processing), German Institute of Food Technologies (DIL e.V.), Germany
Dr. Thomas Spranghers (black soldier fly, yellow mealworm), VIVES University of Applied Sciences, Belgium
Dr Chrysantus M. Tanga (mass rearing, insect-based animal feed, waste conversion, insect-based food), icipe, Kenya
Dr Gianluca Tettamanti (digestion, immune system and metabolism), University of Insubria, Italy
Dr. Hung Q. Tran (aquafeed), University of South Bohemia in Ceske Budejovice, Czech Republic
Dr Grant Vandenberg (animal nutrition and physiology), Université Laval, Canada
Editorial Board
Prof. Dewi Apri Astuti, IPB University Indonesia, Indonesia
Prof. Christos Athanassiou, University of Thessaly, Greece
Prof. Monica Awuor Ayieko, Jaramogi Oginga Odinga University of Science and Technology, Kenya
Dr Meghan Barrett, Indiana University Indianapolis, USA
Dr Dennis Beesigamukama, International Centre of Insect Physiology and Ecology (icipe), Kenya
Dr Sara Bellezza Oddon, University of Turin, Italy
Dr Simone Belluco, Istituto Zooprofilattico Sperimentale delle Venezie, Italy
Dr Daniele Bruno, University of Insubria, Italy
Prof. Jharna Chakravorty, Rajiv Gandhi University, India
Dr Adrian Charlton, FERA Science, UK
Prof. Stefania Colombini, University of Milan, Italy
Dr Luís Miguel Cunha, University of Porto, Portugal
Dr David Deruytter, INAGRO, Belgium
Dr Florence Dunkel, Montana State University, USA
Patrick Durst, Independent scholar, Thailand
Dr Daniel Dzepe, IITA, Cameroon
Prof. Jørgen Eilenberg, University of Copenhagen (emeritus), Denmark
Dr Sunday Ekesi, International Centre of Insect Physiology and Ecology (icipe), Kenya
Prof. Ying Feng, Chinese Academy of Forestry, China
Dr Bob Fischer, Texas State University, USA
Prof. Lynn Frewer, Newcastle University, UK
Dr Sampat Ghosh, Andong National University, South Korea
Dr Yupa Hanboonsong, Khon Kaen University, Thailand
Dr Laura S. Hansen, Aarhus University, Denmark
Dr Zabentungwa Thakasile Hlongwane, University of KwaZulu-Natal, South Africa
Dr Elise Hoek-van den Hil, Wageningen University & Research, the Netherlands
Prof. Constanza Jucker, University of Milan, Italy
Dr. Esther Katz, Institut de Recherche pour le Développement, France
Dr. Marc Kenis, CABI, Switzerland
Dr Bartosz Kierończyk, University of Life Sciences, Poland
Dr Thomas Klammsteiner, University of Innsbruck, Austria
Dr Martin Kulma, Czech University of Life Sciences Prague, Czech Republic
Dr Pablo Librado, Institute of Evolutionary Biology (IBE), Spain
Dr Faith Manditsera, Harare Institute of Technology, Zimbabwe
Dr Nathan Meijer, Wageningen University & Research, the Netherlands
Prof. Victor Benno Meyer-Rochow, University of Oulu, Finland
Dr Maryia Mishyna, Wageningen University & Research, the Netherlands
Dr Robert Musundire, Chinhoyi University of Technology, Zimbabwe
Dr Matthew Muzzatti, Cornell University / Carleton University / Aspire Food Group, Canada
Dr Somaya Naser El Deen, Wageningen University & Research, The Netherlands
Dr Christina Nielsen-LeRoux, INRAE, France
Dr Søren Bøye Olsen, University of Copenhagen, Denmark
Prof. Maurizio G. Paoletti, Padova University, Italy
Dr Elsje Pieterse, Stellenbosch University, South Africa
Dr Kashif ur Rehman, German Institute of Food Technologies (DIL e.V.), Germany
Dr Clint Rhode, Stellenbosch University, South Africa
Dr José Carlos Ribeiro, University of Porto, Portugal
Dr Laura Riggi, Swedish University of Agricultural Sciences / Wageningen University & Research, Sweden
Dr Oliver Schlüter, Leibniz Institute for Agricultural Engineering and Bioeconomy (ATB), Germany
Prof. John Schneider, Independent scholar (retired), USA
Dr Giulia Secci, Università degli Studi di Firenze, Italy
Dr Matan Shelomi, National Taiwan University, China
Dr Giovanni Sogari, University of Parma, Italy
Prof. Joop van Loon, Wageningen University & Research, the Netherlands
Dr Dries Vandeweyer, KU Leuven, Belgium
Dr Teun Veldkamp, Wageningen University & Research, the Netherlands
Prof. Jibin Zhang, Huazhong Agricultural University, China
Dr Longyu Zheng, Huazhong Agricultural University, China
Prof. Arnold van Huis, Wageningen University, the Netherlands
Associate Editors
Dr. Silvia Cappellozza, Council for Agricultural Research and Economics (CREA), Italy
Dr Nancy Carrejo (bioconversion, BSF, ecology, taxonomy, scavenging), Universidad del Valle, Colombia
Prof. Eraldo M. Costa-Neto (ethno-entomology, anthropology), Universidade Estadual de Feira de Santana, Brazil
Dr Arnout Fischer (consumer behaviour), Wageningen University, the Netherlands
Prof. Laura Gasco (effects of insects as feed), University of Turin, Italy
Dr Hong Ji (aquaculture, fish feed, lipid metabolism, insect protein, chitin), Northwest A&F University, China
Dr John N. Kinyuru (human nutrition and consumer acceptance), Jomo Kenyatta University of Agriculture & Technology, Kenya
Dr. Silvenus O. Konyole (effects of insects on nutritional health of humans), Masinde Muliro University of Science and Technology, Kenya
Dr Attawit Kovitvadhi (feed, dogs & cats), Kasetsart University, Thailand
Dr Cecilia Lalander (waste conversion), Swedish University of Agricultural Sciences, Sweden
Dr. Andrea Liceaga (bioactive peptides), Purdue University, USA
Dr Adriana Najar-Rodriguez (effects of insects as feed, BSF bioconversion, BSF ecology, circular economy, mass rearing), The New Zealand Institute for Plant and Food Research, New Zealand
Dr Dennis G.A.B. Oonincx (animal nutrition), Wageningen University, the Netherlands
Dr. Daniela A. Peguero (processing), Eawag, Switzerland
Dr. Christine J. Picard (genetics), Indiana University, USA
Prof. Santos Rojo (mass rearing, feed), University of Alicante, Spain
Dr Christos I. Rumbos (mass production, rearing, waste streams), University of Thessaly, Greece
Dr Birgit Rumpold (consumer attitudes and processing), Technische Universitat Berlin, Germany
Dr Sergiy Smetana (environmental impact, processing), German Institute of Food Technologies (DIL e.V.), Germany
Dr. Thomas Spranghers (black soldier fly, yellow mealworm), VIVES University of Applied Sciences, Belgium
Dr Chrysantus M. Tanga (mass rearing, insect-based animal feed, waste conversion, insect-based food), icipe, Kenya
Dr Gianluca Tettamanti (digestion, immune system and metabolism), University of Insubria, Italy
Dr. Hung Q. Tran (aquafeed), University of South Bohemia in Ceske Budejovice, Czech Republic
Dr Grant Vandenberg (animal nutrition and physiology), Université Laval, Canada
Editorial Board
Prof. Dewi Apri Astuti, IPB University Indonesia, Indonesia
Prof. Christos Athanassiou, University of Thessaly, Greece
Prof. Monica Awuor Ayieko, Jaramogi Oginga Odinga University of Science and Technology, Kenya
Dr Meghan Barrett, Indiana University Indianapolis, USA
Dr Dennis Beesigamukama, International Centre of Insect Physiology and Ecology (icipe), Kenya
Dr Sara Bellezza Oddon, University of Turin, Italy
Dr Simone Belluco, Istituto Zooprofilattico Sperimentale delle Venezie, Italy
Dr Daniele Bruno, University of Insubria, Italy
Prof. Jharna Chakravorty, Rajiv Gandhi University, India
Dr Adrian Charlton, FERA Science, UK
Prof. Stefania Colombini, University of Milan, Italy
Dr Luís Miguel Cunha, University of Porto, Portugal
Dr David Deruytter, INAGRO, Belgium
Dr Florence Dunkel, Montana State University, USA
Patrick Durst, Independent scholar, Thailand
Dr Daniel Dzepe, IITA, Cameroon
Prof. Jørgen Eilenberg, University of Copenhagen (emeritus), Denmark
Dr Sunday Ekesi, International Centre of Insect Physiology and Ecology (icipe), Kenya
Prof. Ying Feng, Chinese Academy of Forestry, China
Dr Bob Fischer, Texas State University, USA
Prof. Lynn Frewer, Newcastle University, UK
Dr Sampat Ghosh, Andong National University, South Korea
Dr Yupa Hanboonsong, Khon Kaen University, Thailand
Dr Laura S. Hansen, Aarhus University, Denmark
Dr Zabentungwa Thakasile Hlongwane, University of KwaZulu-Natal, South Africa
Dr Elise Hoek-van den Hil, Wageningen University & Research, the Netherlands
Prof. Constanza Jucker, University of Milan, Italy
Dr. Esther Katz, Institut de Recherche pour le Développement, France
Dr. Marc Kenis, CABI, Switzerland
Dr Bartosz Kierończyk, University of Life Sciences, Poland
Dr Thomas Klammsteiner, University of Innsbruck, Austria
Dr Martin Kulma, Czech University of Life Sciences Prague, Czech Republic
Dr Pablo Librado, Institute of Evolutionary Biology (IBE), Spain
Dr Faith Manditsera, Harare Institute of Technology, Zimbabwe
Dr Nathan Meijer, Wageningen University & Research, the Netherlands
Prof. Victor Benno Meyer-Rochow, University of Oulu, Finland
Dr Maryia Mishyna, Wageningen University & Research, the Netherlands
Dr Robert Musundire, Chinhoyi University of Technology, Zimbabwe
Dr Matthew Muzzatti, Cornell University / Carleton University / Aspire Food Group, Canada
Dr Somaya Naser El Deen, Wageningen University & Research, The Netherlands
Dr Christina Nielsen-LeRoux, INRAE, France
Dr Søren Bøye Olsen, University of Copenhagen, Denmark
Prof. Maurizio G. Paoletti, Padova University, Italy
Dr Elsje Pieterse, Stellenbosch University, South Africa
Dr Kashif ur Rehman, German Institute of Food Technologies (DIL e.V.), Germany
Dr Clint Rhode, Stellenbosch University, South Africa
Dr José Carlos Ribeiro, University of Porto, Portugal
Dr Laura Riggi, Swedish University of Agricultural Sciences / Wageningen University & Research, Sweden
Dr Oliver Schlüter, Leibniz Institute for Agricultural Engineering and Bioeconomy (ATB), Germany
Prof. John Schneider, Independent scholar (retired), USA
Dr Giulia Secci, Università degli Studi di Firenze, Italy
Dr Matan Shelomi, National Taiwan University, China
Dr Giovanni Sogari, University of Parma, Italy
Prof. Joop van Loon, Wageningen University & Research, the Netherlands
Dr Dries Vandeweyer, KU Leuven, Belgium
Dr Teun Veldkamp, Wageningen University & Research, the Netherlands
Prof. Jibin Zhang, Huazhong Agricultural University, China
Dr Longyu Zheng, Huazhong Agricultural University, China
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Submit your paper via internet through
Editorial Manager.
New authors are requested to create an account on the site before submitting the manuscript. An online user guide is accessible from the Editorial Manager site. If you are unable to submit your manuscript via internet you can contact Brill. Prior to submission, authors who believe their manuscripts would benefit from professional editing are encouraged to use a language-editing service.
Contributions to ‘Journal of Insects as Food and Feed’ must be original (research) and will be subject to peer review. 'Journal of Insects as Food and Feed' uses a ‘single-blind’ review process; two independent experts will review and more people will be consulted in case opinions differ. Refereeing of papers is conducted anonymously and the identity of the referees is not disclosed. Submitted papers must follow the authors guidelines to be considered for review and publication. An Endnote Style and a Reference Manager Style for the journal are available for download. Refereeing of papers is conducted anonymously and the identity of the referees is not disclosed.
Submission of a manuscript implies that the work described has not been published previously (except in the form of an abstract or as part of a published lecture or thesis), that it is not under consideration for publication elsewhere. The publication must be approved by all authors and tacitly by the institute where the work was carried out.
From 2024, all Brill |Wageningen Academic journals are part of Brill’s Transformative Agreement with the Association of Dutch Universities (VSNU). Corresponding authors may publish research and review articles in Open Access in any of these journals. The Article Publication Charge (APC) for these journals will be waived. The article’s corresponding author must be from an eligible university. The regular submission and peer review processes apply.
New authors are requested to create an account on the site before submitting the manuscript. An online user guide is accessible from the Editorial Manager site. If you are unable to submit your manuscript via internet you can contact Brill. Prior to submission, authors who believe their manuscripts would benefit from professional editing are encouraged to use a language-editing service.
Contributions to ‘Journal of Insects as Food and Feed’ must be original (research) and will be subject to peer review. 'Journal of Insects as Food and Feed' uses a ‘single-blind’ review process; two independent experts will review and more people will be consulted in case opinions differ. Refereeing of papers is conducted anonymously and the identity of the referees is not disclosed. Submitted papers must follow the authors guidelines to be considered for review and publication. An Endnote Style and a Reference Manager Style for the journal are available for download. Refereeing of papers is conducted anonymously and the identity of the referees is not disclosed.
Submission of a manuscript implies that the work described has not been published previously (except in the form of an abstract or as part of a published lecture or thesis), that it is not under consideration for publication elsewhere. The publication must be approved by all authors and tacitly by the institute where the work was carried out.
From 2024, all Brill |Wageningen Academic journals are part of Brill’s Transformative Agreement with the Association of Dutch Universities (VSNU). Corresponding authors may publish research and review articles in Open Access in any of these journals. The Article Publication Charge (APC) for these journals will be waived. The article’s corresponding author must be from an eligible university. The regular submission and peer review processes apply.
Call for submissions for the
Insects to Feed the World Conference in Singapore in June 2024.
See all details here
Listen to podcasts on EntoDigest, in which Christine Picard talks about the content of Journal of Insects as Feed and Food issues!
The Journal of Insects as Food and Feed agenda will provide an overview of the important international and national Insects as Food and Feed conferences, seminars and meetings world wide, announcements of international projects, as well as Insects as Food and Feed related courses and events.
We try to keep the list updated, but please always check the website of the events for the most recent news. When no new date is known, we will only mention it is postponed. When a new date has been set, NEW DATE is added to the new date.
| 2024 | |
|---|---|
| 19 - 22 June | Insects to Feed the World, Singapore |
| 1-5 July | Summer School Insects as Food & Feed, Wageningen, The Netherlands |
Journal of Insects as Food and Feed is partner to 2024 International Conference ‘Insects to Feed the World, 19-22 June 2024, Singapore. The accepted abstracts will be published in a supplement of the Journal of Insects as Food and Feed.
The Journal of Insects as Food and Feed is partner of the ASEAN Food and Feed Insects’ Association.
The Journal of Insects as Food and Feed is partner of the ASBRACI (Associação Brasileira dos Criadores de Insetos).
The Journal of Insects as Food and Feed is partner of the EAAP Insect Study Commission.
The Journal of Insects as Food and Feed is partner of the International InsectCentre.
Brill | Wageningen Academic is partner of the International Platform of Insects for Food and Feed.
Brill | Wageningen Academic is partner of the NGN (New Generation Nutrition).
Brill | Wageningen Academic is partner of the NACIA (North American Coalition for Insect Agriculture).
Brill | Wageningen Academic is partner of the Woven Network CIC.
Submit your paper via internet through
Editorial Manager.
New authors are requested to create an account on the site before submitting the manuscript. An online user guide is accessible from the Editorial Manager site. If you are unable to submit your manuscript via internet you can contact Brill. Prior to submission, authors who believe their manuscripts would benefit from professional editing are encouraged to use a language-editing service.
Contributions to ‘Journal of Insects as Food and Feed’ must be original (research) and will be subject to peer review. 'Journal of Insects as Food and Feed' uses a ‘single-blind’ review process; two independent experts will review and more people will be consulted in case opinions differ. Refereeing of papers is conducted anonymously and the identity of the referees is not disclosed. Submitted papers must follow the authors guidelines to be considered for review and publication. An Endnote Style and a Reference Manager Style for the journal are available for download. Refereeing of papers is conducted anonymously and the identity of the referees is not disclosed.
Submission of a manuscript implies that the work described has not been published previously (except in the form of an abstract or as part of a published lecture or thesis), that it is not under consideration for publication elsewhere. The publication must be approved by all authors and tacitly by the institute where the work was carried out.
From 2024, all Brill |Wageningen Academic journals are part of Brill’s Transformative Agreement with the Association of Dutch Universities (VSNU). Corresponding authors may publish research and review articles in Open Access in any of these journals. The Article Publication Charge (APC) for these journals will be waived. The article’s corresponding author must be from an eligible university. The regular submission and peer review processes apply.
New authors are requested to create an account on the site before submitting the manuscript. An online user guide is accessible from the Editorial Manager site. If you are unable to submit your manuscript via internet you can contact Brill. Prior to submission, authors who believe their manuscripts would benefit from professional editing are encouraged to use a language-editing service.
Contributions to ‘Journal of Insects as Food and Feed’ must be original (research) and will be subject to peer review. 'Journal of Insects as Food and Feed' uses a ‘single-blind’ review process; two independent experts will review and more people will be consulted in case opinions differ. Refereeing of papers is conducted anonymously and the identity of the referees is not disclosed. Submitted papers must follow the authors guidelines to be considered for review and publication. An Endnote Style and a Reference Manager Style for the journal are available for download. Refereeing of papers is conducted anonymously and the identity of the referees is not disclosed.
Submission of a manuscript implies that the work described has not been published previously (except in the form of an abstract or as part of a published lecture or thesis), that it is not under consideration for publication elsewhere. The publication must be approved by all authors and tacitly by the institute where the work was carried out.
From 2024, all Brill |Wageningen Academic journals are part of Brill’s Transformative Agreement with the Association of Dutch Universities (VSNU). Corresponding authors may publish research and review articles in Open Access in any of these journals. The Article Publication Charge (APC) for these journals will be waived. The article’s corresponding author must be from an eligible university. The regular submission and peer review processes apply.
Editor-in-Chief
Prof. Arnold van Huis, Wageningen University, the Netherlands
Associate Editors
Dr. Silvia Cappellozza, Council for Agricultural Research and Economics (CREA), Italy
Dr Nancy Carrejo (bioconversion, BSF, ecology, taxonomy, scavenging), Universidad del Valle, Colombia
Prof. Eraldo M. Costa-Neto (ethno-entomology, anthropology), Universidade Estadual de Feira de Santana, Brazil
Dr Arnout Fischer (consumer behaviour), Wageningen University, the Netherlands
Prof. Laura Gasco (effects of insects as feed), University of Turin, Italy
Dr Hong Ji (aquaculture, fish feed, lipid metabolism, insect protein, chitin), Northwest A&F University, China
Dr John N. Kinyuru (human nutrition and consumer acceptance), Jomo Kenyatta University of Agriculture & Technology, Kenya
Dr. Silvenus O. Konyole (effects of insects on nutritional health of humans), Masinde Muliro University of Science and Technology, Kenya
Dr Attawit Kovitvadhi (feed, dogs & cats), Kasetsart University, Thailand
Dr Cecilia Lalander (waste conversion), Swedish University of Agricultural Sciences, Sweden
Dr. Andrea Liceaga (bioactive peptides), Purdue University, USA
Dr Adriana Najar-Rodriguez (effects of insects as feed, BSF bioconversion, BSF ecology, circular economy, mass rearing), The New Zealand Institute for Plant and Food Research, New Zealand
Dr Dennis G.A.B. Oonincx (animal nutrition), Wageningen University, the Netherlands
Dr. Daniela A. Peguero (processing), Eawag, Switzerland
Dr. Christine J. Picard (genetics), Indiana University, USA
Prof. Santos Rojo (mass rearing, feed), University of Alicante, Spain
Dr Christos I. Rumbos (mass production, rearing, waste streams), University of Thessaly, Greece
Dr Birgit Rumpold (consumer attitudes and processing), Technische Universitat Berlin, Germany
Dr Sergiy Smetana (environmental impact, processing), German Institute of Food Technologies (DIL e.V.), Germany
Dr. Thomas Spranghers (black soldier fly, yellow mealworm), VIVES University of Applied Sciences, Belgium
Dr Chrysantus M. Tanga (mass rearing, insect-based animal feed, waste conversion, insect-based food), icipe, Kenya
Dr Gianluca Tettamanti (digestion, immune system and metabolism), University of Insubria, Italy
Dr. Hung Q. Tran (aquafeed), University of South Bohemia in Ceske Budejovice, Czech Republic
Dr Grant Vandenberg (animal nutrition and physiology), Université Laval, Canada
Editorial Board
Prof. Dewi Apri Astuti, IPB University Indonesia, Indonesia
Prof. Christos Athanassiou, University of Thessaly, Greece
Prof. Monica Awuor Ayieko, Jaramogi Oginga Odinga University of Science and Technology, Kenya
Dr Meghan Barrett, Indiana University Indianapolis, USA
Dr Dennis Beesigamukama, International Centre of Insect Physiology and Ecology (icipe), Kenya
Dr Sara Bellezza Oddon, University of Turin, Italy
Dr Simone Belluco, Istituto Zooprofilattico Sperimentale delle Venezie, Italy
Dr Daniele Bruno, University of Insubria, Italy
Prof. Jharna Chakravorty, Rajiv Gandhi University, India
Dr Adrian Charlton, FERA Science, UK
Prof. Stefania Colombini, University of Milan, Italy
Dr Luís Miguel Cunha, University of Porto, Portugal
Dr David Deruytter, INAGRO, Belgium
Dr Florence Dunkel, Montana State University, USA
Patrick Durst, Independent scholar, Thailand
Dr Daniel Dzepe, IITA, Cameroon
Prof. Jørgen Eilenberg, University of Copenhagen (emeritus), Denmark
Dr Sunday Ekesi, International Centre of Insect Physiology and Ecology (icipe), Kenya
Prof. Ying Feng, Chinese Academy of Forestry, China
Dr Bob Fischer, Texas State University, USA
Prof. Lynn Frewer, Newcastle University, UK
Dr Sampat Ghosh, Andong National University, South Korea
Dr Yupa Hanboonsong, Khon Kaen University, Thailand
Dr Laura S. Hansen, Aarhus University, Denmark
Dr Zabentungwa Thakasile Hlongwane, University of KwaZulu-Natal, South Africa
Dr Elise Hoek-van den Hil, Wageningen University & Research, the Netherlands
Prof. Constanza Jucker, University of Milan, Italy
Dr. Esther Katz, Institut de Recherche pour le Développement, France
Dr. Marc Kenis, CABI, Switzerland
Dr Bartosz Kierończyk, University of Life Sciences, Poland
Dr Thomas Klammsteiner, University of Innsbruck, Austria
Dr Martin Kulma, Czech University of Life Sciences Prague, Czech Republic
Dr Pablo Librado, Institute of Evolutionary Biology (IBE), Spain
Dr Faith Manditsera, Harare Institute of Technology, Zimbabwe
Dr Nathan Meijer, Wageningen University & Research, the Netherlands
Prof. Victor Benno Meyer-Rochow, University of Oulu, Finland
Dr Maryia Mishyna, Wageningen University & Research, the Netherlands
Dr Robert Musundire, Chinhoyi University of Technology, Zimbabwe
Dr Matthew Muzzatti, Cornell University / Carleton University / Aspire Food Group, Canada
Dr Somaya Naser El Deen, Wageningen University & Research, The Netherlands
Dr Christina Nielsen-LeRoux, INRAE, France
Dr Søren Bøye Olsen, University of Copenhagen, Denmark
Prof. Maurizio G. Paoletti, Padova University, Italy
Dr Elsje Pieterse, Stellenbosch University, South Africa
Dr Kashif ur Rehman, German Institute of Food Technologies (DIL e.V.), Germany
Dr Clint Rhode, Stellenbosch University, South Africa
Dr José Carlos Ribeiro, University of Porto, Portugal
Dr Laura Riggi, Swedish University of Agricultural Sciences / Wageningen University & Research, Sweden
Dr Oliver Schlüter, Leibniz Institute for Agricultural Engineering and Bioeconomy (ATB), Germany
Prof. John Schneider, Independent scholar (retired), USA
Dr Giulia Secci, Università degli Studi di Firenze, Italy
Dr Matan Shelomi, National Taiwan University, China
Dr Giovanni Sogari, University of Parma, Italy
Prof. Joop van Loon, Wageningen University & Research, the Netherlands
Dr Dries Vandeweyer, KU Leuven, Belgium
Dr Teun Veldkamp, Wageningen University & Research, the Netherlands
Prof. Jibin Zhang, Huazhong Agricultural University, China
Dr Longyu Zheng, Huazhong Agricultural University, China
Prof. Arnold van Huis, Wageningen University, the Netherlands
Associate Editors
Dr. Silvia Cappellozza, Council for Agricultural Research and Economics (CREA), Italy
Dr Nancy Carrejo (bioconversion, BSF, ecology, taxonomy, scavenging), Universidad del Valle, Colombia
Prof. Eraldo M. Costa-Neto (ethno-entomology, anthropology), Universidade Estadual de Feira de Santana, Brazil
Dr Arnout Fischer (consumer behaviour), Wageningen University, the Netherlands
Prof. Laura Gasco (effects of insects as feed), University of Turin, Italy
Dr Hong Ji (aquaculture, fish feed, lipid metabolism, insect protein, chitin), Northwest A&F University, China
Dr John N. Kinyuru (human nutrition and consumer acceptance), Jomo Kenyatta University of Agriculture & Technology, Kenya
Dr. Silvenus O. Konyole (effects of insects on nutritional health of humans), Masinde Muliro University of Science and Technology, Kenya
Dr Attawit Kovitvadhi (feed, dogs & cats), Kasetsart University, Thailand
Dr Cecilia Lalander (waste conversion), Swedish University of Agricultural Sciences, Sweden
Dr. Andrea Liceaga (bioactive peptides), Purdue University, USA
Dr Adriana Najar-Rodriguez (effects of insects as feed, BSF bioconversion, BSF ecology, circular economy, mass rearing), The New Zealand Institute for Plant and Food Research, New Zealand
Dr Dennis G.A.B. Oonincx (animal nutrition), Wageningen University, the Netherlands
Dr. Daniela A. Peguero (processing), Eawag, Switzerland
Dr. Christine J. Picard (genetics), Indiana University, USA
Prof. Santos Rojo (mass rearing, feed), University of Alicante, Spain
Dr Christos I. Rumbos (mass production, rearing, waste streams), University of Thessaly, Greece
Dr Birgit Rumpold (consumer attitudes and processing), Technische Universitat Berlin, Germany
Dr Sergiy Smetana (environmental impact, processing), German Institute of Food Technologies (DIL e.V.), Germany
Dr. Thomas Spranghers (black soldier fly, yellow mealworm), VIVES University of Applied Sciences, Belgium
Dr Chrysantus M. Tanga (mass rearing, insect-based animal feed, waste conversion, insect-based food), icipe, Kenya
Dr Gianluca Tettamanti (digestion, immune system and metabolism), University of Insubria, Italy
Dr. Hung Q. Tran (aquafeed), University of South Bohemia in Ceske Budejovice, Czech Republic
Dr Grant Vandenberg (animal nutrition and physiology), Université Laval, Canada
Editorial Board
Prof. Dewi Apri Astuti, IPB University Indonesia, Indonesia
Prof. Christos Athanassiou, University of Thessaly, Greece
Prof. Monica Awuor Ayieko, Jaramogi Oginga Odinga University of Science and Technology, Kenya
Dr Meghan Barrett, Indiana University Indianapolis, USA
Dr Dennis Beesigamukama, International Centre of Insect Physiology and Ecology (icipe), Kenya
Dr Sara Bellezza Oddon, University of Turin, Italy
Dr Simone Belluco, Istituto Zooprofilattico Sperimentale delle Venezie, Italy
Dr Daniele Bruno, University of Insubria, Italy
Prof. Jharna Chakravorty, Rajiv Gandhi University, India
Dr Adrian Charlton, FERA Science, UK
Prof. Stefania Colombini, University of Milan, Italy
Dr Luís Miguel Cunha, University of Porto, Portugal
Dr David Deruytter, INAGRO, Belgium
Dr Florence Dunkel, Montana State University, USA
Patrick Durst, Independent scholar, Thailand
Dr Daniel Dzepe, IITA, Cameroon
Prof. Jørgen Eilenberg, University of Copenhagen (emeritus), Denmark
Dr Sunday Ekesi, International Centre of Insect Physiology and Ecology (icipe), Kenya
Prof. Ying Feng, Chinese Academy of Forestry, China
Dr Bob Fischer, Texas State University, USA
Prof. Lynn Frewer, Newcastle University, UK
Dr Sampat Ghosh, Andong National University, South Korea
Dr Yupa Hanboonsong, Khon Kaen University, Thailand
Dr Laura S. Hansen, Aarhus University, Denmark
Dr Zabentungwa Thakasile Hlongwane, University of KwaZulu-Natal, South Africa
Dr Elise Hoek-van den Hil, Wageningen University & Research, the Netherlands
Prof. Constanza Jucker, University of Milan, Italy
Dr. Esther Katz, Institut de Recherche pour le Développement, France
Dr. Marc Kenis, CABI, Switzerland
Dr Bartosz Kierończyk, University of Life Sciences, Poland
Dr Thomas Klammsteiner, University of Innsbruck, Austria
Dr Martin Kulma, Czech University of Life Sciences Prague, Czech Republic
Dr Pablo Librado, Institute of Evolutionary Biology (IBE), Spain
Dr Faith Manditsera, Harare Institute of Technology, Zimbabwe
Dr Nathan Meijer, Wageningen University & Research, the Netherlands
Prof. Victor Benno Meyer-Rochow, University of Oulu, Finland
Dr Maryia Mishyna, Wageningen University & Research, the Netherlands
Dr Robert Musundire, Chinhoyi University of Technology, Zimbabwe
Dr Matthew Muzzatti, Cornell University / Carleton University / Aspire Food Group, Canada
Dr Somaya Naser El Deen, Wageningen University & Research, The Netherlands
Dr Christina Nielsen-LeRoux, INRAE, France
Dr Søren Bøye Olsen, University of Copenhagen, Denmark
Prof. Maurizio G. Paoletti, Padova University, Italy
Dr Elsje Pieterse, Stellenbosch University, South Africa
Dr Kashif ur Rehman, German Institute of Food Technologies (DIL e.V.), Germany
Dr Clint Rhode, Stellenbosch University, South Africa
Dr José Carlos Ribeiro, University of Porto, Portugal
Dr Laura Riggi, Swedish University of Agricultural Sciences / Wageningen University & Research, Sweden
Dr Oliver Schlüter, Leibniz Institute for Agricultural Engineering and Bioeconomy (ATB), Germany
Prof. John Schneider, Independent scholar (retired), USA
Dr Giulia Secci, Università degli Studi di Firenze, Italy
Dr Matan Shelomi, National Taiwan University, China
Dr Giovanni Sogari, University of Parma, Italy
Prof. Joop van Loon, Wageningen University & Research, the Netherlands
Dr Dries Vandeweyer, KU Leuven, Belgium
Dr Teun Veldkamp, Wageningen University & Research, the Netherlands
Prof. Jibin Zhang, Huazhong Agricultural University, China
Dr Longyu Zheng, Huazhong Agricultural University, China
Call for submissions for the
Insects to Feed the World Conference in Singapore in June 2024.
See all details here
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Listen to podcasts on EntoDigest, in which Christine Picard talks about the content of Journal of Insects as Feed and Food issues!
The Journal of Insects as Food and Feed agenda will provide an overview of the important international and national Insects as Food and Feed conferences, seminars and meetings world wide, announcements of international projects, as well as Insects as Food and Feed related courses and events.
We try to keep the list updated, but please always check the website of the events for the most recent news. When no new date is known, we will only mention it is postponed. When a new date has been set, NEW DATE is added to the new date.
| 2024 | |
|---|---|
| 19 - 22 June | Insects to Feed the World, Singapore |
| 1-5 July | Summer School Insects as Food & Feed, Wageningen, The Netherlands |
Journal of Insects as Food and Feed is partner to 2024 International Conference ‘Insects to Feed the World, 19-22 June 2024, Singapore. The accepted abstracts will be published in a supplement of the Journal of Insects as Food and Feed.
The Journal of Insects as Food and Feed is partner of the ASEAN Food and Feed Insects’ Association.
The Journal of Insects as Food and Feed is partner of the ASBRACI (Associação Brasileira dos Criadores de Insetos).
The Journal of Insects as Food and Feed is partner of the EAAP Insect Study Commission.
The Journal of Insects as Food and Feed is partner of the International InsectCentre.
Brill | Wageningen Academic is partner of the International Platform of Insects for Food and Feed.
Brill | Wageningen Academic is partner of the NGN (New Generation Nutrition).
Brill | Wageningen Academic is partner of the NACIA (North American Coalition for Insect Agriculture).
Brill | Wageningen Academic is partner of the Woven Network CIC.
Journal of Insects as Food and Feed
Journal Impact FactorTM
The Journal of Insects as Food and Feed has a Journal Impact Factor TM of 4,7, and a 5 year Impact Factor of 4,9. Source: Journal Citation Reports TM from Clarivate 2024.
CiteScore
The Journal of Insects as Food and Feed received a 2022 CiteScore of 5.7 ( CiteScoreTM 2022. Calculated by Scopus 2023).
Aims and scope
The Journal of Insects as Food and Feed covers edible insects from harvesting in the wild through to industrial scale production. It publishes contributions to understanding the ecology and biology of edible insects and the factors that determine their abundance, the importance of food insects in people’s livelihoods, the value of ethno-entomological knowledge, and the role of technology transfer to assist people to utilise traditional knowledge to improve the value of insect foods in their lives. The journal aims to cover the whole chain of insect collecting or rearing to marketing edible insect products, including the development of sustainable technology, such as automation processes at affordable costs, detection, identification and mitigating of microbial contaminants, development of protocols for quality control, processing methodologies and how they affect digestibility and nutritional composition of insects, and the potential of insects to transform low value organic wastes into high protein products. At the end of the edible insect food or feed chain, marketing issues, consumer acceptance, regulation and legislation pose new research challenges. Food safety and legislation are intimately related. Consumer attitude is strongly dependent on the perceived safety. Microbial safety, toxicity due to chemical contaminants, and allergies are important issues in safety of insects as food and feed. Innovative contributions that address the multitude of aspects relevant for the utilisation of insects in increasing food and feed quality, safety and security are welcomed.
Editorial statement
Insects are the most diverse group of animals known, and although there are nearly 2,000 species known to be utilised as food by people, there is a high likelihood that many more species could be utilised. Historically, insects have been eaten by people from many different cultures as part of their normal diet. This tradition has actively continued in several continents where collecting food insects is an important part of people’s livelihoods. Depending upon the geographical location of these different cultures, insects are collected from forests, freshwater ecosystems, deserts, and even agricultural fields. In most cultures, collecting insects as food was governed by traditional methods that encouraged sustainability in the supply of insects. Increasing population pressures, along with associated habitat degradation, has seen adoption of non-sustainable harvesting practices. One of the dangers faced by people globally is the loss of food diversity, and the use of a diverse range of food insects would be a step to alleviate this problem. Many edible insect species are only seasonally available, and there have been some species that have been semi-domesticated to be farmed, either in the wild or in cages. The number of edible insect species that fall into this category is very small, and the potential to farm more species is high and requires further investigation.
One of the advantages of using insects as food and feed is the reduced environmental impacts associated with their production compared to the more conventional stock animals. Insects can be food for both humans and also for some animals used as food, such as fish, poultry and pigs. Edible insects hold considerable potential to replace major feed ingredients that are currently used but have a larger ecological footprint. Environmental impact studies for the production of insect protein are needed to estimate global warming potential, energy use and land use as are overall life cycle assessments. Production of insects for these purposes goes beyond collecting them in the field, and involves farming that can range from small scale enterprises at the individual household or village level through to industrial-scale rearing. One of the challenges is to be able to produce large volumes of insects at a scale that will help reduce the ecological footprint of food production.
The Journal of Insects as Food and Feed is a Plan S compliant Transformative Journal. Plan S Transformative Journals
The Journal of Insects as Food and Feed has a Journal Impact Factor TM of 4,7, and a 5 year Impact Factor of 4,9. Source: Journal Citation Reports TM from Clarivate 2024.
CiteScore
The Journal of Insects as Food and Feed received a 2022 CiteScore of 5.7 ( CiteScoreTM 2022. Calculated by Scopus 2023).
Aims and scope
The Journal of Insects as Food and Feed covers edible insects from harvesting in the wild through to industrial scale production. It publishes contributions to understanding the ecology and biology of edible insects and the factors that determine their abundance, the importance of food insects in people’s livelihoods, the value of ethno-entomological knowledge, and the role of technology transfer to assist people to utilise traditional knowledge to improve the value of insect foods in their lives. The journal aims to cover the whole chain of insect collecting or rearing to marketing edible insect products, including the development of sustainable technology, such as automation processes at affordable costs, detection, identification and mitigating of microbial contaminants, development of protocols for quality control, processing methodologies and how they affect digestibility and nutritional composition of insects, and the potential of insects to transform low value organic wastes into high protein products. At the end of the edible insect food or feed chain, marketing issues, consumer acceptance, regulation and legislation pose new research challenges. Food safety and legislation are intimately related. Consumer attitude is strongly dependent on the perceived safety. Microbial safety, toxicity due to chemical contaminants, and allergies are important issues in safety of insects as food and feed. Innovative contributions that address the multitude of aspects relevant for the utilisation of insects in increasing food and feed quality, safety and security are welcomed.
Editorial statement
Insects are the most diverse group of animals known, and although there are nearly 2,000 species known to be utilised as food by people, there is a high likelihood that many more species could be utilised. Historically, insects have been eaten by people from many different cultures as part of their normal diet. This tradition has actively continued in several continents where collecting food insects is an important part of people’s livelihoods. Depending upon the geographical location of these different cultures, insects are collected from forests, freshwater ecosystems, deserts, and even agricultural fields. In most cultures, collecting insects as food was governed by traditional methods that encouraged sustainability in the supply of insects. Increasing population pressures, along with associated habitat degradation, has seen adoption of non-sustainable harvesting practices. One of the dangers faced by people globally is the loss of food diversity, and the use of a diverse range of food insects would be a step to alleviate this problem. Many edible insect species are only seasonally available, and there have been some species that have been semi-domesticated to be farmed, either in the wild or in cages. The number of edible insect species that fall into this category is very small, and the potential to farm more species is high and requires further investigation.
One of the advantages of using insects as food and feed is the reduced environmental impacts associated with their production compared to the more conventional stock animals. Insects can be food for both humans and also for some animals used as food, such as fish, poultry and pigs. Edible insects hold considerable potential to replace major feed ingredients that are currently used but have a larger ecological footprint. Environmental impact studies for the production of insect protein are needed to estimate global warming potential, energy use and land use as are overall life cycle assessments. Production of insects for these purposes goes beyond collecting them in the field, and involves farming that can range from small scale enterprises at the individual household or village level through to industrial-scale rearing. One of the challenges is to be able to produce large volumes of insects at a scale that will help reduce the ecological footprint of food production.
The Journal of Insects as Food and Feed is a Plan S compliant Transformative Journal. Plan S Transformative Journals
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