*Table of Contents:**

**

Chapter 1

: Introduction**
1.1 Background and Rationale
1.2 Objectives of the Study
1.3 Scope and Limitations
1.4 Structure of the Thesis

**

Chapter 2

: Literature Review**
2.1 Overview of Edible Insects as a Protein Source
2.2 Nutritional Composition of Edible Insects
2.3 Environmental Sustainability of Insect Farming
2.4 Consumer Acceptance of Insect-Based Foods
2.5 Current Trends and Market Potential

**

Chapter 3

: Methodology**
3.1 Research Design
3.2 Sample Selection
3.3 Data Collection Methods
3.4 Variables and Measurements
3.5 Data Analysis Techniques

**

Chapter 4

: Results**
4.1 Sensory Evaluation of Insect-Based Food Products
4.2 Nutritional Analysis of Insect-Based Food Products
4.3 Market Research Findings
4.4 Consumer Attitudes and Preferences

**

Chapter 5

: Discussion**
5.1 Interpretation of Findings
5.2 Implications for the Food Industry
5.3 Strengths and Limitations of the Study
5.4 Recommendations for Future Research

**Conclusion**
Summary of Key Findings and Contributions
Practical Implications
Areas for Future Research

**References**
List of Citations and Sources Cited in the Thesis