Tokyo University of Agriculture and Technology Tanaka & Kataoka Lab.
Research on Insects as Sustainable Food and Feed Resources
Edible insects have long contributed to dietary diversity and have been cherished in many regions worldwide, with over 2 billion people reportedly consuming them regularly today. This traditional food culture, characterized by its low environmental impact and excellent nutritional properties, holds new potential in modern food systems.
In this research, we explore the potential of edible insects, primarily using crickets as model organisms. Through genomic analysis, we identify genes related to nutrient metabolism and aim to develop breeding techniques for more stable production. We are also working to establish safe and efficient production systems through the analysis of insect gut microbiota and optimization of rearing conditions. Furthermore, we are investigating the effects of insect-derived components on human and animal health, exploring their potential as novel food and feed resources.
Through these studies, we aim to deepen the scientific understanding of entomophagy as a traditional food culture and contribute to the growing body of knowledge that enriches dietary diversity (Fig. 6).
