The team, composed of 3rd-year bachelor Food Technology students, researched what processing method(s) and ingredients are needed to create a fibrous layered protein-based structure out of grasshoppers on a commercial scale. The project aimed at making a meat-like structure with grasshoppers (Locusta migratoria), as the protein source is supposed to be a meat replacement.
Activities are funded by the ERASMUS+ Knowledge Alliance project ASKFOOD “Alliance for Skills and Knowledge to Widen Food Sector-related Open Innovation, Optimization and Development”, Project Number 588375-EPP-1-2017-1-IT-EPPKA2-KA.
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