This entomology course explores the use of insects as food sources for human and animal feeding. In an era of a food crisis, climate change, habitat loss, air pollution and so many environmental problems, the look for more sustainable solutions is pushing to look back into ancient traditions, technical strategies and the scientific integration of both to supply the nutritional needs for human development. One of these possible solutions is the use of insects as food sources. Entomophagy is the practice of consuming edible insects. Latin America, South Asia, and African countries have engaged on entomophagy since ancient times. However, this is a disappearing practice. This course is theoretical and practical look at the origins of entomophagy, its current state and how to use it for a sustainable future. This course will be based on the study of multimedia, literature, visits and practical contact with edible insects whenever possible. Therefore, this course is aimed at any professional with an interesting sustainability, gastronomy, anthropology, and biology.