Fitzgerald, Robert (author), Stalder, Kenneth (author), Karriker, Locke (author), Johnson, Colin (author), Layman, Lori (author), and Johnson, Anna (author)
Format:
Journal article
Publication Date:
2008-04
Published:
USA
Location:
Agricultural Communications Documentation Center, Funk Library, University of Illinois Box: 166 Document Number: C27674
Swaziland: Association for International Agricultural and Extension Education
Location:
Agricultural Communications Documentation Center, Funk Library, University of Illinois Box: 130 Document Number: C19748
Notes:
Burton Swanson Collection, pp. 11- 13 From "Proceedings : Association for International Agricultural and Extension Education" National 4-H Center Chevy Chase, MD April 6-8, 1988 77 pages
Agricultural Communications Documentation Center, Funk Library, University of Illinois Box: 196 Document Number: D08092
Notes:
John L. Woods Collection, RB #401 Development Training and Communication Planning, UNDP Asia and Pacific Programme, Bangkok, Thailand. 6 pages. English version.
Agricultural Communications Documentation Center, Funk Library, University of Illinois Box: 159 Document Number: C26017
Notes:
Notes from a presentation at the 2007 conference of the Association for Communication Excellence in Agriculture, Natural Resources, and Life and Human Sciences (ACE) and National Extension Technology Conference (NETC), Albuquerque, New Mexico, June 16-19, 2007. 2 pages.
6 pages., Article # 1IAW7, Via online journal., A 6-hr train-the-trainer workshop focused on introducing the concept that insects may play a significant role in food security as the world population is projected to exceed 9 billion people by the mid 21st century. Workshop topics including cultural, nutritional, culinary, and commercial aspects surrounding edible insects were presented and packaged into a formal curriculum for later use by the participants. A 12-item sensory evaluation of insect-fortified foods provided participants a tangible experience with product palatability. By the end of the workshop, participants had increased various dimensions of their knowledge about edible insects and reported a generally positive perception toward insect-based foods.
