The FAO considers edible insects a source of proteins, fats, fibers, and minerals with high nutritional value and eco-sustainability, but the average consumer remains reluctant to include insects in their diet. The project ?TOWards a full use of edible INsects in BAKEry foods,? developed by a consortium of experts in entomology, food technology, and food safety, aims to provide data to address consumers' concerns. The interdisciplinary approach allows the consortium to cover the entire supply chain, from insect farming to prototype development, including evaluations of bioavailability, sensory acceptance, and food safety regarding allergenicity. The goal is to create a bakery product with a high insect protein content using a process that is sustainable both economically and ecologically.
| Partners: | Istituto Nazionale di Ricerca Metrologica, Università degli Studi di Torino |
| Code: | 121636_-2023.1985 |
| Type: | Regionale - Bando Trapezio ? Linea 1 Sostenere la ricerca competitiva, il Comitato di Gestione della Fondazione Compagnia di San Paolo |
| Start: | 1 Novembre 2024 |
| End: | 31 Ottobre 2026 |
| Amount: | 80.000 |
| Leader: | SI |
| Referent: | CRISTINA LAMBERTI |
