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Animal models in research. --- Animal experimentation --- Biological models --- Laboratory animals --- Research --- Peix zebra --- Models animals en la investigació --- Investigació mèdica

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Humans everywhere have always been fascinated by octopuses, squid, and cuttlefish, known biologically as cephalopods. They evolved hundreds of millions of years ago and are related to molluscs such as mussels and snails. They can grow to an enormous size with eyes as big as footballs, but they still live for only a couple of years. They mate once in their lifetime and die shortly after. They have blue blood and three hearts and they can shoot out jet-black ink. They have a brain and have behaviours that could be interpreted as signs of intelligence, even though more than half of their brain is distributed in their arms. They are colour blind, but they can change the colour of their skin in a flash. They are masters of disguise and are able to alter the texture of their skin and the patterns displayed on it at lighting speed. They can also ‘taste’ using the suckers on their arms. They can move extremely fast thanks to a jet-propulsion system built into their body cavity. Although they are soft-bodied and look vulnerable, cephalopods are formidable predators. Octopuses have arms that are so strong that they can exert a force equal to hundreds of times their own body weight. Squid and cuttlefish can shoot out a tentacle to capture prey at the speed of a javelin thrown by an expert athlete. Cephalopods are, however, so much more than just fascinating creatures with strange physical characteristics. They are a nutritious, delicious protein source that has found a place for thousands of years in many food cultures around the world. As squid, cuttlefish, and octopuses are native to virtually all parts of the ocean, they are an excellent and available alternative to meat from terrestrial animals. This book is written to promote the overall place of cephalopods in home kitchens and to inspire the uninitiated to add them to their diet. It describes the many facets of their anatomy that play a central role in their potential use as healthy, diverse, and interesting food sources, with a particular emphasis on their taste and texture. By way of an assortment of recipes, the authors hope to dispel the myth that it is difficult to prepare delicious dishes using squid, cuttlefish, and octopuses. In addition, there are contributions to the on-going discussions about how marine resources can be exploited more responsibly in a sustainable manner. Ole G. Mouritsen is a professor of gastrophysics and culinary food innovation at the University of Copenhagen,president of the Danish Gastronomical Academy, and director of the Danish national research and communication centre Taste for Life. Klavs Styrbæk is a chef and leader of the gastronomic enterprise STYRBÆKS, which includes a gourmet restaurant, a cooking school, a catering service, and a product development branch.

Invertebrates. --- Food—Biotechnology. --- Food Science. --- Invertebrata --- Animals --- Edible mollusks. --- Octopuses. --- Squids. --- Chondrophora --- Myopsida --- Myopsina --- Oegopsida --- Oegopsina --- Squid --- Teuthida --- Teuthidida --- Teuthoida --- Teuthoidea --- Cephalopoda --- Devilfishes (Mollusks) --- Octopi --- Octopodidae --- Octopus --- Octopoda --- Mollusks --- Shellfish as food --- Cefalòpodes --- Aliments d'origen animal --- Recursos marins --- Pesca sostenible --- Desenvolupament sostenible --- Aspectes econòmics del mar --- Recursos de l'oceà --- Recursos del mar --- Recursos oceànics --- Recursos marítims --- Biologia marina --- Mercaderies --- Oceanografia --- Recursos naturals --- Aigua de mar --- Energia maremotriu --- Indústria pesquera --- Productes pesquers --- Recursos pesquers --- Recursos minerals marins --- Sal --- Animals (Aliment) --- Animals com a aliment --- Animals comestibles --- Productes animals comestibles --- Aliments --- Carn --- Llet --- Marisc --- Peix --- Ous --- Productes lactis --- Mol·luscs --- Cefalòpodes fòssils

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This book investigates how fish experience their lives, their amazing senses and abilities, and how human actions impact their quality of life. The authors examine the concept of fish welfare and the scientific knowledge behind the inclusion of fish within the moral circle, and how this knowledge can change the way we treat fish in the future. In many countries fish are already protected by animal welfare legislation in the same way as mammals, but in practice there is still a major gap between how we ethically view these groups and how we actually treat them. The poor treatment of fish represents a massive animal welfare problem in aquaculture and fisheries, both in terms of the number of animals affected and the severity of the welfare issues. Thanks to its interdisciplinary scope, this thought-provoking book appeals to professionals, academics and students in the fields of animal welfare, cognition and physiology, as well as fisheries and aquaculture management. .

Animal physiology. --- Veterinary medicine. --- Zoology. --- Ecology . --- Animal Physiology. --- Veterinary Medicine/Veterinary Science. --- Ecology. --- Balance of nature --- Biology --- Bionomics --- Ecological processes --- Ecological science --- Ecological sciences --- Environment --- Environmental biology --- Oecology --- Environmental sciences --- Population biology --- Natural history --- Animals --- Farriery --- Large animal medicine --- Large animal veterinary medicine --- Livestock medicine --- Veterinary science --- Medicine --- Animal health --- Domestic animals --- Livestock --- Animal physiology --- Anatomy --- Ecology --- Diseases --- Losses --- Physiology --- Animal welfare. --- Fishes. --- Fish --- Pisces --- Aquatic animals --- Vertebrates --- Fisheries --- Fishing --- Ichthyology --- Abuse of animals --- Animal cruelty --- Animals, Cruelty to --- Animals, Protection of --- Animals, Treatment of --- Cruelty to animals --- Humane treatment of animals --- Kindness to animals --- Mistreatment of animals --- Neglect of animals --- Prevention of cruelty to animals --- Protection of animals --- Treatment of animals --- Welfare, Animal --- Abuse of --- Social aspects --- Peixos --- Benestar dels animals --- Influència de l'home en la natura --- Efecte de l'home sobre la natura --- Efectes antropogènics sobre la natura --- Influència de l'home sobre el medi ambient --- Influència de l'home sobre la terra --- Ecologia humana --- Contaminació --- Desertització --- Petjada ecològica --- Crueltat vers els animals --- Maltractament dels animals --- Negligència amb els animals --- Protecció dels animals --- Tracte vers els animals --- Animals domèstics --- Vivisecció --- Drets dels animals --- Fauna aquàtica --- Vertebrats --- Àgnats --- Condrictis --- Osteïctis --- Peixos d'aigua dolça --- Peixos d'aquari --- Peixos exòtics --- Peixos marins --- Peixos plans --- Piscicultura --- Ictiologia --- Indústria pesquera --- Peix --- Pesca --- Physiology.

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Forecasts point out an exponential growth in the global population, which raises concerns over the ability of the current agri-food production systems to meet food demand in the long term. Such a prospect has led international organizations and the scientific community to raise awareness about, and call for, the need to identify additional sources of food to feed the world. From this perspective, insects qualify as a suitable and more environmentally friendly alternative to meat and other foods that are sourced from animal proteins. However, uptake of the production and commercialization of insects as food has been facing regulatory hurdles, consumer skepticism and rejection in many markets. This is particularly true in the context of western societies in which insects do not always constitute part of the local traditional diets. Production and Commercialization of Insects as Food and Feed: identification of the Main Constraints in the European Union analyses and discusses the regulatory state-of-the-art for the production and commercialization of insects as food and feed in the European Union. The EU has been taking concrete legislative steps with a view to opening up its market for insect foods, although some key regulatory constraints still exist today which ultimately prevent the industry sector from growing, consolidating and thriving. The main regulatory constraints in the EU for insects as food include the fragmentation of the EU market as a result of the adoption of different policy solutions by EU Member States for novel foods and the lengthy and complex authorization procedures. Also, ad hoc safety and quality requirements tailored to the needs and specificities of the insect food sector are currently missing. This work constitutes the first comprehensive overview of the evolution and current state-of-the-art of the regulatory framework for insect foods in the EU, based on a multidisciplinary approach that combines science, policy and law. It proposes a legislative roadmap which the EU should follow in order to make its regulatory framework fit for insect foods in the long term by providing a detailed comparison between the current EU legal framework and other regulatory systems of western countries with a view to singling out the markets which are better equipped to address the production and the commercialization of insect foods. The text provides an updated overview of the overall market and of European consumers’ perspectives on the use of insect foods. With the proper legislative steps and consolidation, the EU can be a global leader for insects as food and feed both as a market and as a standard-setting body.

Food—Biotechnology. --- Sustainable development. --- Food Science. --- Sustainable Development. --- Development, Sustainable --- Ecologically sustainable development --- Economic development, Sustainable --- Economic sustainability --- ESD (Ecologically sustainable development) --- Smart growth --- Sustainable development --- Sustainable economic development --- Economic development --- Environmental aspects --- Food law and legislation --- Edible insects --- European Union countries. --- Insects as food --- Food of animal origin --- Insects --- Entomophagy --- Insectes --- Aliments d'origen animal --- Abastament d'aliments --- Comerç d'aliments --- Països de la Unió Europea --- Comerç de productes alimentaris --- Comerç --- Aliments --- Indústria alimentària --- Abastaments d'aliments --- Disponibilitat d'aliments --- Producció alimentària --- Recursos alimentaris --- Sistema alimentari mundial --- Subministrament d'aliments --- Racionament del consum --- Ajuda alimentària --- Dret a l'alimentació --- Fam --- Racionament alimentari --- Revolució verda --- Alimentació --- Seguretat alimentària --- Animals (Aliment) --- Animals com a aliment --- Animals comestibles --- Productes animals comestibles --- Carn --- Llet --- Marisc --- Peix --- Ous --- Productes lactis --- Hexàpodes --- Invertebrats --- Apterigots --- Coleòpters --- Col·lèmbols --- Dermàpters --- Dictiòpters --- Dípters --- Efemeròpters --- Hemípters --- Himenòpters --- Homòpters --- Insectes aquàtics --- Insectes fitòfags --- Insectes hematòfags --- Insectes paràsits --- Insectes saproxílics --- Insectes útils --- Lepidòpters --- Mal·lòfags --- Mecòpters --- Neuròpters --- Odonats --- Ortòpters --- Papallones --- Plagues d'insectes --- Plecòpters --- Puces --- Tèrmits --- Tricòpters --- Entomologia --- Unió Europea, Països de la --- Europa --- Alemanya --- Àustria --- Bèlgica --- Dinamarca --- Espanya --- Finlàndia --- França --- Gran Bretanya --- Grècia --- Irlanda --- Itàlia --- Luxemburg --- Països Baixos --- Portugal --- Suècia --- Insectes. --- Aliments d'origen animal.