Characterising the Structure of Insect Protein

Proteins are essential constituents of food products not only for their nutritive value but for their functional properties to create and stabilise a range of food microstructures. Sustainable sources of protein will have to provide valuable nutrition through these routes to future generations. For a new protein source, the inclusion and acceptance of the new ingredients in food products will be driven by the added functionalities they bring to a product formulation. The PhD project will study protein derived from insects. Insects are good sources of essential amino acids as well as being higher in protein than beans, lentils and soybeans. The protein content and quality is highly variable not only between species but also within the same group of species as the composition may differ depending on the metamorphic stage of the insect, its living habitat, its diet and how the insect is processed. Current state of knowledge on the nutritional value and composition of insect protein is growing; however, the structure-function relationship of this protein in its native and processed state is largely unknown. The overall aim of this PhD project is to characterise the protein structure found in edible insects and understand the differences to the protein structure due to insect life stage, insect species and processing of the insects. This PhD project will build and complement research already underway within the Division of Food Science studying the functionality of insect protein at liquid interfaces and in solid foams. Specific objectives of this project are: O1 To characterise the insect protein fractions and structure and compare with other animal proteins O2 To investigate the variation in insect protein structures arising from different species and different age of insects O3 To evaluate the changes to protein structure through processing to include thermal, shear and pressure processing. *Slight change in Objectives*