Journals
Special issue
Tropical Entomophagy for Human Nutrition, Frontiers in Nutrition
Manuscript Summary Submission Deadline: 31 October 2025
Manuscript Submission Deadline: 28 February 2026
This Research Topic aims to bridge the knowledge gap in the field of tropical entomophagy by highlighting the nutritional and health potential of edible insects native to tropical ecosystems. The goal is to collect cutting-edge research that contributes to our understanding of how these species can be sustainably sourced, processed, and integrated into food systems to improve food security, nutrition, and livelihoods. By addressing this imbalance in the literature, we seek to promote underrepresented species and regions while advancing scientific, industrial, and policy perspectives on insect-based foods. This Research Topic will also support a multidisciplinary approach by encouraging studies that intersect nutrition, food technology, animal welfare, bioethics, sustainability, anthropology, and public health. Contributions that involve in vitro, in vivo, and clinical perspectives, as well as culturally grounded research, are strongly encouraged.
Guest Editors: Oscar Abel Sánchez-Velázquez, University of Leeds; Faith Angeline Manditsera, Harare Institute of Technology; Benjamin K. Mintah, CSIR-Food Research Institute
Special issue
Insects as Functional Food Ingredients
Deadline for manuscript submissions: 30 April 2026
This Special Issue, titled “Insects as Functional Food Ingredients”, will explore the transformative potential of edible insects and other arthropods beyond their well-established nutritional value. With their rich profiles being well documented, including proteins, healthy fats, bioactive peptides, vitamins, and minerals, this Special Issue will focus on their emerging role as versatile functional ingredients within food systems. We invite original research, reviews, and short communications that investigate the diverse functionalities of insect-derived components, including their techno-functional and physicochemical properties, bioactive compounds (e.g., peptides, polyphenols, chitin, and carotenoids), and their applications in developing novel food products. We welcome contributions that explore extraction methods, production procedures, processing techniques, sensory attributes, consumer acceptance, and regulatory aspects related to the application of edible insects as functional ingredients, along with other related research. This Special Issue of the journal Insects will advance our understanding of how these sustainable protein sources can contribute to the development of healthier, more functional, and more environmentally friendly food solutions, ultimately fostering innovation in the food industry and promoting sustainable dietary practices on a global scale.
Guest Editors: Oscar Abel Sánchez-Velázquez, University of Leeds; Dr. Alan Javier Hernández-Álvarez, University of Leeds, National Alternative Protein Innovation Centre
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.
Editor-in-Chief: Prof. Arnold van Huis, Wageningen University, the Netherlands
