Insects undergo several stages of development, which will be presented to visitors. The differences between edible insects with complete and incomplete metamorphosis will be showcased. These insects can also be tasted as processed food. In addition, you will have the opportunity to test the sensitivity of your olfactory and visual receptors in a real sensory lab, as sensory analysis is based on the sensation of food and its transformation into perception in our nervous system. The program will conclude with a tasting of food products made by students from the Faculty of Agrobiology, Food, and Natural Resources as part of their practice in the food pavilion.