Composed of 3rd-year bachelor Food Technology students at Wageningen University, the team aimed at investigating which processing methods, pieces of equipment and ingredients will result in an insect-based product from the grasshopper species L. migratoria, with a fibre structure comparable to animal meat such as chicken pieces and shawarma.
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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