In Food Application, the nutritional value of mealworms for humans will be assessed. Different types of treated insect-meal products will be tested in selected products and recipes. This will be supplemented by sensory assessment and screening of functional properties of the insect-meal.
Food application will utilize data generated in the Feed Application work package to assess the human nutritional value of mealworms based on the DIAAS (Digestible Indispensable Amino Acid Score protein) method as recommended by FAO. Different types of treated (defatted, texturized or enzymes) insect-meal products will be tested in selected products and recipes, supplemented by sensory assessment and screening of functional properties of the insect-meal.
In addition, the University of Copenhagen facilitate an MSc-course ‘Thematic course in Food Innovation and Health’, where students will be involved in ideation and execution of food with insects as a substantial ingredient involving stakeholders from the Danish food industry. Other student collaborations (e.g. Master thesis projects) will likewise be possibly during the course of inVALUABLE – please see the tab ‘Join us’ on the main page or contact the Scientific Project Manager Lars-Henrik Lau Heckmann