Insect rearing and production of insect-based ingredients

Identification, characterization and preservation of biomass as feed for insects (food waste and by-products)

Insect rearing with different substrates and production of insect meals

Extraction of different fractions of insect meal by extraction technologies (enzymatic, physic-chemical technologies) for the isolation of different fractions (proteins and lipids)

Functionalization of protein fractions using enzymatic technologies to obtain biofunctional ingredients. Production of bioactive peptides and amino acids from protein fraction through hydrolytic technologies

Validation of functional properties (antioxidant, antihypertensive, anti-inflammatory, antimicrobial…) for food and feed applications.

Functionalization and stabilization of the insect protein ingredients in terms of organoleptic properties, tecnofunctional properties (water holding capacity, emulsifying and binding capacity).

Formulation of the new ingredients to produce innovative food products supplemented with insect-based ingredients

Formulation of personalized ingredients (hybrids, complete amino-acidic profile) for specific target population (flexitarians, for elderly people to prevent sarcopenia, etc).

Physical, chemical and microbiological characterization of food waste and by-products, insect meal, ingredients and final products

Food sensory evaluation panels to evaluate the degree of acceptance of the innovative food products