Insects as food ingredient: Chemical characterization, Functionality and Applications of lecithin (phospholipids) and polysaccharide-like components from European and Chinese Insect Species

01 October 2020 → 30 September 2024
Regional and community funding: Special Research Fund
Research disciplines
  • Natural sciences
    • Analytical biochemistry
    • Carbohydrates
  • Agricultural and food sciences
    • Food and additive engineering
    • Food physics
    • Food technology
Insect as food edible insects insects in food systems lecithin novel food
Project description

The aim of this study is to valorize insect components as food and feed ingredients, namely lecithin and polysaccharide-like fraction. We will extract, chemically profile and test its technological functionality. Finally, its behavior will be tested in food systems. This study will contribute to sustainability, circular economy and will aid the European and Asian insect sector.