ABSTRACT
Insect diets are chemically and physically complex and dynamic. Even before the insect ingests the completed diet, many interactions take place within and between components, both in processing and storage. Diet components as raw materials and within the completed diet are subject to chemical and physical laws that predispose their sensory and nutritional qualities as well as their stability. The chemical and physical characteristics of diets are products of the interactions of components in the context of the diet’s organizational matrix or structure.
