Novel Food & Edible Insects

In the last years, following the changes in European legislation and market demand, the group of researchers of the University of Parma has been focusing on the topic of the so-called "novel food". In 2019, my book "Edible Insects in the Food Sector" with co-editors Dr. Cristina Mora and Dr. Davide Menozzi was published by Springer. In the last few years, several articles on edible insects and consumer perceptions have been published in high-ranked peer-reviewed journals.

Reference list:

  • Sogari, G., Amato, M., Palmieri, R., Saadoun, J. H., Formici, G., Verneau, F., & Mancini, S. (2023). The future is crawling: Evaluating the potential of insects for food and feed security. Current Research in Food Science, 100504.
  • Tzompa-Sosa, D.A, Moruzzo, R., Mancini, S., Schouteten, J.J., Liu, A., Li, J., Sogari, G. (2023). Consumers' acceptance toward whole and processed mealworms: A cross-country study in Belgium, China, Italy, Mexico, and the US. PLOS ONE 18(1):
  • Sogari, G., Riccioli, F., Moruzzo, R., Menozzi, D., Tzompa-Sosa, D.A., Li, J., Liu, A., Mancini, S. (2023). Engaging in entomophagy: The role of food neophobia and disgust between insect and non-insect eaters. Food Quality and Preference, Volume 104, 104764.
  • Boukid, F., Sogari, G., Rosell, C.M. (2022). Edible insects as foods: mapping scientific publications and product launches in the global market (1996-2021). Journal of Insects as Food and Feed.
  • Mancini S, Sogari G, Espinosa Diaz S, Menozzi D, Paci G, Moruzzo R. Exploring the Future of Edible Insects in Europe. Foods. 2022; 11(3):455.
  • Mancini S., Sogari G., Menozzi G., Nuvoloni R., Torracca B., Moruzzo R. and Gisella P. (2019). Factors Predicting the Intention of Eating an Insect-Based Product. Foods, 8(7), 270.
  • Sogari G., Mora C., Menozzi D. (Eds.). Edible Insects in the Food Sector. Methods, Current Applications and Perspective. Springer Nature Switzerland AG 2019. ISBN 978-3-030-22521-6
  • Sogari, G., Bogueva, D. and Marinova, D. (2019). Australian Consumers’ Response to Insects as Food. Agriculture, 9(5):108.
  • Sogari G., Menozzi D., Mora C. (2017). Exploring young foodies׳ knowledge and attitude regarding entomophagy: A qualitative study in Italy. International Journal of Gastronomy and Food Science, 7: 16-19.
  • Menozzi D., Sogari G. Veneziani M., Simoni E., Mora C. (2017). Eating Novel Foods: An Application of the Theory of Planned Behaviour to Predict the Consumption of an Insect-Based Product. Food Quality and Preference. Vol. 59, July 2017, Pages 27–34,



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