Study of the application potential of insects in hybrid meat products

As a result of the strong world population growth, and the increasing standard of living in developing countries, the demand for proteins will strongly increase over the next decades. Conventional protein sources, of which meat is the most important one, will not be able to respond to this increasing demand. Therefore, the need for alternative protein sources will rise. Insects may act as a potential alternative, because of their high protein content, good nutritional quality and low environmental impact . This project will study the development of hybrid meat products in which part of the meat is replaced by insects. Focus will be on cooked sausage as a generic case study.

Keywords:insects

Disciplines:Animal biology, General biology