The Ohio State University was awarded a $717,070 Project Grant from the USDA National Institute of Food and Agriculture (NIFA) Agriculture and Food Research Initiative (AFRI) program. The 3-year research project aims to develop sustainable extraction methods for obtaining protein, lipids, and other valuable components from insect meal. This will enable the creation of innovative food products using 3D printing technology. The project also involves advanced analytical tools like NIR sensors and AI algorithms to measure nutrient quality, as well as consumer surveys to assess public perception and willingness to purchase insect-based products. The Ohio State University is leading this multidisciplinary initiative in collaboration with the Universitat Rovira i Virgili in Spain and insect farming companies from the USA and Europe. Relevant sub-awardees include Professor Montserrat Ferrando and Professor Carme Gaell from Universitat Rovira i Virgili, who will provide expertise in food process design, characterization, and stakeholder engagement.
Generated 1/28/25, 10:23 AM