Articles

The interest in eating insects as food is increasing, not least for sustainability reasons. However, the acceptance among consumers remains low. The aim of this review was to identify the key factors influencing consumer perception and acceptability of insect-based foods described in recent literature. Even though sustainability factors are important, they are seldom the main reasons influencing insect consumption. Instead, a complexity of emotional factors, such as disgust and neophobia, as well as familiar tastes, textures and contexts, were found to have a major influence.

The direct conversion of methane to methanol is very promising to achieve a decarbonized future but remains a great challenge. The electrochemical activation and partial oxidation of methane to methanol are highly attractive to enable the direct conversion in a sustainable and decentralized way. In this review, we present an overview of the main strategies that have allowed to gain mechanistic insight into the electrochemical activation of methane.

Change the paradigm in medical education: "the climate change generation"