*Table of Contents:**

**

Chapter 1

: Introduction**
- Background and Rationale
- Objectives of the Study
- Scope and Limitations
- Significance of the Study

**

Chapter 2

: Literature Review**
- Sustainable Protein Sources
- Edible Insects: Nutritional Composition and Benefits
- Historical and Cultural Perspectives on Edible Insects
- Current Trends and Challenges in Edible Insect Utilization

**

Chapter 3

: Methodology**
- Research Design
- Selection of Edible Insect Species
- Nutritional Analysis of Edible Insects
- Sensory Evaluation Methods
- Consumer Perception Studies

**

Chapter 4

: Results and Discussion**
- Nutritional Composition of Edible Insects
- Sensory Attributes of Food Products Containing Edible Insects
- Consumer Acceptance and Perceptions
- Challenges and Opportunities in Utilizing Edible Insects in Food Products

**

Chapter 5

: Conclusion and Recommendations**
- Summary of Findings
- Implications for Food Industry and Sustainability
- Recommendations for Future Research
- Conclusion

This research project will provide valuable insights into the utilization of edible insects as a sustainable protein source in food products, addressing both nutritional and sensory aspects while considering consumer acceptance and perceptions.