Study of the structure forming ability of insect proteins and lipids to explore their application potential in human food

Insects are a sustainable food source with interesting nutritional qualities. From a technological point of view, functional properties of proteins and lipids have not been studied extensively. Due to the lack of insight, processing of insects in food products is currently done through trial and error product development.

The goal of this PhD study is to map the technical-functional properties of the main constituents in insects (proteins and lipids). First, proteins will be characterized. Functional properties such as gelling, emulsifying and foaming properties will be assessed. Next, the lipid composition will be analyzed, as well as some relevant lipid functionalities. On the one hand, structure forming potential of lipids will be studied, on the other hand their oxidative stability will be established.

The obtained knowledge will provide insight into the application potential of insects in human food and will allow intelligent development of food products containing insects, which will contribute to a higher insect consumption in Western countries.