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In recent decades, independent national and international research programs have revealed possible reasons behind the death of managed honey bee colonies worldwide. Such losses are not due to a single factor, but instead are due to highly complex interactions between various internal and external influences, including pests, pathogens, honey bee stock diversity, and environmental changes. Reduced honey bee vitality and nutrition, exposure to agrochemicals, and the quality of colony management contribute to reduced colony survival in beekeeping operations. Our Special Issue (SI) on ‘’Monitoring of Honey Bee Colony Losses” aims to address the specific challenges that honey bee researchers and beekeepers face. This SI includes four reviews, with one being a meta-analysis that identifies gaps in the current and future directions for research into honey bee colonies’ mortalities. Other review articles include studies regarding the impact of numerous factors on honey bee mortality, including external abiotic factors (e.g., winter conditions and colony management) as well as biotic factors such as attacks by Vespa velutina and Varroa destructor.

Technology: general issues --- Biotechnology --- Apis mellifera --- honey bee colony losses --- biotic factors --- abiotic factors --- varroa mite detection --- diagnosis --- infestation --- mortality --- control --- organic treatment --- Apis cerana --- agriculture --- forests --- home garden --- neonicotinoid --- Tetragonula laeviceps --- Vespa velutina --- alien driver --- honey bee --- damage --- pollinator --- populations under study --- biological effects --- stress --- experimental methods --- techniques --- honey bees --- Varroa destructor --- experimental apiaries --- varroacidal efficacy --- VMP --- honeybee mortality incidents --- pesticide --- survey --- LC-MS/MS --- GC-MS/MS --- hydroxymethylfurfural --- cell death --- immunohistochemistry --- Nosema ceranae --- corn --- honeybee colony --- monitoring hive --- neonicotinoids --- oilseed rape --- sunflower --- varroa control --- colony losses --- forage --- beekeeping --- citizen science --- overwintering --- monitoring --- honey bee diseases --- stressors --- pathology --- honey bee mortalities --- colonies management --- BPMN --- hives monitoring --- IoT --- modeling & simulation --- interoperability --- sensors --- honeybee behavior --- Industry 4.0 --- workflow --- Apis mellifera --- honey bee colony losses --- biotic factors --- abiotic factors --- varroa mite detection --- diagnosis --- infestation --- mortality --- control --- organic treatment --- Apis cerana --- agriculture --- forests --- home garden --- neonicotinoid --- Tetragonula laeviceps --- Vespa velutina --- alien driver --- honey bee --- damage --- pollinator --- populations under study --- biological effects --- stress --- experimental methods --- techniques --- honey bees --- Varroa destructor --- experimental apiaries --- varroacidal efficacy --- VMP --- honeybee mortality incidents --- pesticide --- survey --- LC-MS/MS --- GC-MS/MS --- hydroxymethylfurfural --- cell death --- immunohistochemistry --- Nosema ceranae --- corn --- honeybee colony --- monitoring hive --- neonicotinoids --- oilseed rape --- sunflower --- varroa control --- colony losses --- forage --- beekeeping --- citizen science --- overwintering --- monitoring --- honey bee diseases --- stressors --- pathology --- honey bee mortalities --- colonies management --- BPMN --- hives monitoring --- IoT --- modeling & simulation --- interoperability --- sensors --- honeybee behavior --- Industry 4.0 --- workflow

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There is global interest in using insects as food and feed. However, before insects can be recommended as a type of nourishment to augment more traditional and widely accepted sources of food and feed, it is essential that in-depth research involving a variety of subjects is carried out. We can learn from societies in which insects are still a component of the local diet which species are preferred and how they are prepared for human consumption. We need information on the chemical composition of edible insects and have to make sure we know what kinds of micro-organisms and pathogens they contain. Legal questions in relation to the sale and breeding of certain species need to be addressed, and medicinal aspects of edible insects and their products should be examined. How best to market selected species and make them palatable to a clientele that more than often rejects the idea of insects in the diet are further important aspects in need of study. This book deals with these questions in 19 articles written by experts from at least 20 different countries that represent a range of disciplines. As such, it is a useful tome for a wide range of food researchers.

entomophagy --- novel food --- neophobia --- disgust --- edible insects --- mealworm --- Tenebrio molitor --- insects --- sensory --- model system --- insect --- food --- avoid --- attitude --- psychology --- willingness to eat --- Alcalase --- insect powders --- Acheta domesticus --- Enterococcus --- antioxidant activity --- biodiversity --- bioresource --- culture --- edible insect --- defatted powder --- mealworm oil --- characteristics --- feed supplementation --- growth performance --- nutrient composition --- emotions --- sociolinguistics --- food choice --- mirror neurons --- steamed and freeze-dried mature silkworm larval powder --- alcoholic fatty liver --- ethanol --- lipogenesis --- fatty acid oxidation --- Sprague-Dawley rats --- protein hydrolysate --- enzymatic hydrolysis --- degree of hydrolysis --- techno-functional properties --- novel proteins --- consumer analysis --- DRSA --- Amino acids --- fatty acids --- minerals --- antioxidant --- antimicrobial --- supplement --- sustainable food --- food safety --- blood coagulation --- platelet aggregation --- haemolysis --- Teleogryllus emma --- food law --- Africa --- food hygiene --- food policy --- processing --- traditional knowledge --- food/feed safety --- nutrition --- yellow mealworm --- processed --- shelf life --- Antheraea assamensis --- Apis cerana indica --- honey --- Nagaland --- preparation --- Samia cynthia ricini --- Vespa mandarinia --- Vespula orbata --- silkworm --- thermal processing --- antioxidant activities --- silkworm powder --- alternative food resource --- wasp larva --- Vespa velutina nigrithorax --- insect edibility --- food shortage --- acceptance --- bio-active compounds --- nutrients

Choose an application

• Reference Manager
• EndNote
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There is global interest in using insects as food and feed. However, before insects can be recommended as a type of nourishment to augment more traditional and widely accepted sources of food and feed, it is essential that in-depth research involving a variety of subjects is carried out. We can learn from societies in which insects are still a component of the local diet which species are preferred and how they are prepared for human consumption. We need information on the chemical composition of edible insects and have to make sure we know what kinds of micro-organisms and pathogens they contain. Legal questions in relation to the sale and breeding of certain species need to be addressed, and medicinal aspects of edible insects and their products should be examined. How best to market selected species and make them palatable to a clientele that more than often rejects the idea of insects in the diet are further important aspects in need of study. This book deals with these questions in 19 articles written by experts from at least 20 different countries that represent a range of disciplines. As such, it is a useful tome for a wide range of food researchers.

Technology: general issues --- entomophagy --- novel food --- neophobia --- disgust --- edible insects --- mealworm --- Tenebrio molitor --- insects --- sensory --- model system --- insect --- food --- avoid --- attitude --- psychology --- willingness to eat --- Alcalase --- insect powders --- Acheta domesticus --- Enterococcus --- antioxidant activity --- biodiversity --- bioresource --- culture --- edible insect --- defatted powder --- mealworm oil --- characteristics --- feed supplementation --- growth performance --- nutrient composition --- emotions --- sociolinguistics --- food choice --- mirror neurons --- steamed and freeze-dried mature silkworm larval powder --- alcoholic fatty liver --- ethanol --- lipogenesis --- fatty acid oxidation --- Sprague-Dawley rats --- protein hydrolysate --- enzymatic hydrolysis --- degree of hydrolysis --- techno-functional properties --- novel proteins --- consumer analysis --- DRSA --- Amino acids --- fatty acids --- minerals --- antioxidant --- antimicrobial --- supplement --- sustainable food --- food safety --- blood coagulation --- platelet aggregation --- haemolysis --- Teleogryllus emma --- food law --- Africa --- food hygiene --- food policy --- processing --- traditional knowledge --- food/feed safety --- nutrition --- yellow mealworm --- processed --- shelf life --- Antheraea assamensis --- Apis cerana indica --- honey --- Nagaland --- preparation --- Samia cynthia ricini --- Vespa mandarinia --- Vespula orbata --- silkworm --- thermal processing --- antioxidant activities --- silkworm powder --- alternative food resource --- wasp larva --- Vespa velutina nigrithorax --- insect edibility --- food shortage --- acceptance --- bio-active compounds --- nutrients --- entomophagy --- novel food --- neophobia --- disgust --- edible insects --- mealworm --- Tenebrio molitor --- insects --- sensory --- model system --- insect --- food --- avoid --- attitude --- psychology --- willingness to eat --- Alcalase --- insect powders --- Acheta domesticus --- Enterococcus --- antioxidant activity --- biodiversity --- bioresource --- culture --- edible insect --- defatted powder --- mealworm oil --- characteristics --- feed supplementation --- growth performance --- nutrient composition --- emotions --- sociolinguistics --- food choice --- mirror neurons --- steamed and freeze-dried mature silkworm larval powder --- alcoholic fatty liver --- ethanol --- lipogenesis --- fatty acid oxidation --- Sprague-Dawley rats --- protein hydrolysate --- enzymatic hydrolysis --- degree of hydrolysis --- techno-functional properties --- novel proteins --- consumer analysis --- DRSA --- Amino acids --- fatty acids --- minerals --- antioxidant --- antimicrobial --- supplement --- sustainable food --- food safety --- blood coagulation --- platelet aggregation --- haemolysis --- Teleogryllus emma --- food law --- Africa --- food hygiene --- food policy --- processing --- traditional knowledge --- food/feed safety --- nutrition --- yellow mealworm --- processed --- shelf life --- Antheraea assamensis --- Apis cerana indica --- honey --- Nagaland --- preparation --- Samia cynthia ricini --- Vespa mandarinia --- Vespula orbata --- silkworm --- thermal processing --- antioxidant activities --- silkworm powder --- alternative food resource --- wasp larva --- Vespa velutina nigrithorax --- insect edibility --- food shortage --- acceptance --- bio-active compounds --- nutrients