Erasmus Blended intensive programme (BIP) INSECTS IN FOOD
Ghent University, Faculty of Bioscience Engineering, Dept. of Food Technology, safety and Health, hosted and organized together with partner institutions: Czech University of Life Sciences, University of Pisa, Wageningen University & Research, and the Swedish University of Life Sciences, the summer school (BIP) entitle INSECTS IN FOOD. Dr. Diana Karina Allende, the new ERA CHAIR HOLDER of CZU, has been one of the main lecturers with lecture titled: Insect protein functionalization by structural modification.
Students followed different topic lectures such as edible insect farming, edible insects’ nutritional content, consumer acceptance, processing, and protein functionalization, among others. As part of the program, the students visited an insect pilot plant and participated in workshops preparing food products such as chocolate, bakery, and margarine using edible insects (powder) and insect derivatives (oil and lecithin).