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