Considering their growing popularity as a food source, this book examines the main nutrients and bioactive compounds present in a range of different edible insects. Focusing on the fundamentals of nutrient obtention and rearing management, it dives into the latest developments in the science behind an industry niche that continues to grow as the international community recognises the uses of insects as a natural, sustainable source of important proteins and fats. It also features accessible discussions of safety concerns, regulatory limitations, as well as other key aspects of including food neophobia and consumer acceptance. This book is ideal for researchers, students, and professionals keen to understand the potential benefits of edible insects and how to navigate potential industry challenges.