Technical Entomology: New Prospects in Ensuring Food Security

Breeding insect stocks as artificial populations with given properties is the main task of technical entomology in the research and development of methods for biological control of insect pests and carriers of transmission diseases. One of the urgent problems of the agricultural sector is the provision of high-quality animal protein. The undisputed leader in the source of animal protein is the black soldier fly (L.), which is successfully used for the production of animal protein as part of nutrient media in feed production, processing of livestock waste to obtain biohumus, for the disposal of organic waste. However, in the context of global population growth, various attempts are being made to find new sources of nutrients. One such option may be the use of insects as an alternative source of proteins, fats and chitosan. Based on an analysis of publications in international and domestic electronic databases, arguments are presented in favor of the possibility of increasing food production based on alternative protein sources. As part of the formation of a comprehensive system for assessing the safety of new food products using insects, it is necessary to conduct fundamental and applied scientific research, including determining the nutritional and biological value, toxicological and allergological experiments. One solution may be to consider deep processing of such raw materials. For use in the food industry, insects must undergo processing that includes the extraction of protein, fat and chitin fractions, each of which will have its own application. Thus, entomophagy, as an alternative source of protein, can play an important role in overcoming the growing crisis of nutritional deficiency of the planets population and ensuring food security. Analyzing the achievements considered, it becomes obvious that the development of technical entomology is of great importance in agriculture and the food industry. Successes in breeding mass cultures of insects with specified properties contributed to obtaining an alternative source of nutrition. These developments undoubtedly represent scientific and applied interest and contribute to the development and new opportunities in the field of biocoology in achieving food security.