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Diana Martin
Spain
University Autonoma of Madrid
University
insects, agri-food by-products, circular economy, technological processing, oils and fats, bioactive compounds
Topic 2: New foods – Fostering innovations in food design, processing and supply via demand-and-supply reorientation
We are researches at CIAL (Food Science Research Institute) working as part of the INGREEN (Healthy Food Ingredients) research team. Our focused is on projects involving ingredients derived from edible insects. Our main research areas include:
-Using agri-food by-products in insect diets to valorise by-products and side-streams for food uses.
-Developing targeted interventions in insect feeding to enhance their nutritional profiles.
-Optimizing technological processing of insects (such as slaughtering, drying or defatting).
-Evaluating the impact of all these factors on the overall product quality on insect-based products.
We would like to join a consortium to contribute our experience in these fields, with different insect species and forms, including whole insects and powders. Our expertise includes fractionation and characterization of major products, such as protein meals and insect oils, as well as developing novel ingredients for food and feed.
We offer our experience from leading similar recent projects:
-ACUINSECT. Optimization of insect meals as a sustainable ingredient for aquaculture feed. Ministry of Agriculture, Fisheries and Food. 2021-2023
-ENTOMOTIVE. Use of insects for the bioconversion of agro-food waste into high added value products rich in bioactive compounds for human and animal health. PID2022-136238OB-I00. Ministry of Science and Innovation. 2023-2026
-DiBaN. Linking intestinal bacteria and host metabolism to tackle type 2 diabetes with novel food. 101162517. HORIZON-EIC-2023-PATHFINDERCHALLENGES-01-03. 2024-2028
-Using agri-food by-products in insect diets to valorise by-products and side-streams for food uses.
-Developing targeted interventions in insect feeding to enhance their nutritional profiles.
-Optimizing technological processing of insects (such as slaughtering, drying or defatting).
-Evaluating the impact of all these factors on the overall product quality on insect-based products.
We would like to join a consortium to contribute our experience in these fields, with different insect species and forms, including whole insects and powders. Our expertise includes fractionation and characterization of major products, such as protein meals and insect oils, as well as developing novel ingredients for food and feed.
We offer our experience from leading similar recent projects:
-ACUINSECT. Optimization of insect meals as a sustainable ingredient for aquaculture feed. Ministry of Agriculture, Fisheries and Food. 2021-2023
-ENTOMOTIVE. Use of insects for the bioconversion of agro-food waste into high added value products rich in bioactive compounds for human and animal health. PID2022-136238OB-I00. Ministry of Science and Innovation. 2023-2026
-DiBaN. Linking intestinal bacteria and host metabolism to tackle type 2 diabetes with novel food. 101162517. HORIZON-EIC-2023-PATHFINDERCHALLENGES-01-03. 2024-2028
INGREEN team has over 20 years of experience in developing sustainable ingredients for specific health use. Research activities cover technological processing, chemical and biological characterization and in vitro evaluation.
Plant-based sources (plants, spices, seeds, legumes...), algae, fungi and, since 2018, edible insects, are the main raw materials investigated.
Processing is based on the application of eco-friendly, “green” technologies. We conduct in vitro bioactivity studies together with formulation strategies to improve efficacy. The chemical characterization by analytical tools is also performed.
Based at CIAL, the INGREEN group has eight fully equipped laboratories, and leads the NOVALINDUS Innovation Platform for the Food Industry.
https://www.cial.uam-csic.es/investigacion/departamentos/departamento-de-produccion-y-caracterizacion-de-nuevos-alimentos/grupo-de-ingredientes-alimentarios-saludables/
Plant-based sources (plants, spices, seeds, legumes...), algae, fungi and, since 2018, edible insects, are the main raw materials investigated.
Processing is based on the application of eco-friendly, “green” technologies. We conduct in vitro bioactivity studies together with formulation strategies to improve efficacy. The chemical characterization by analytical tools is also performed.
Based at CIAL, the INGREEN group has eight fully equipped laboratories, and leads the NOVALINDUS Innovation Platform for the Food Industry.
https://www.cial.uam-csic.es/investigacion/departamentos/departamento-de-produccion-y-caracterizacion-de-nuevos-alimentos/grupo-de-ingredientes-alimentarios-saludables/