Research project: Insects - a Culinary and Sustainable Delicacy

This project will develop knowledge and conditions for insects as food from a culinary perspective. It will also study how to overcome obstacles in order to increase acceptance for eating insects. Further, the project will find solutions for packaging and storage of "insect-food", to avoid rancidity and to prolong shelf life.

The project will advance our understanding of how insects can be a part of the future cuisine, and thereby contribute to both academic and industry development. From an academic point of view the project will lead to new insights in the area of novel food, how to handle new raw material, sustainability etc. New knowledge within consumer perception, acceptance and behavior will be found. From an industry point of view the project will take steps into the future food business, where new protein sources are found and made available as safe, nutritious, sustainable and culinary delicacies.

Members and partners

The project is hosted by Kristianstad University, during 2018–2019. 

Members from Kristianstad University:
Karin Wendin, project leader, professor i Mat- och måltidsvetenskap, prodekan och forskningsledare för MEAL.
Johanna Gerberich, universitetsadjunkt i Mat- och måltidsvetenskap. 
Viktoria Olsson, universitetslektor i Mat- och måltidsvetenskap.
Sarah Forsberg, universitetsadjunkt i Mat- och måltidsvetenskap.
Ingemar Jönsson, Professor i teoretisk och evolutionär ekologi och forskningsledare för MABH.

Participating partners:
The partners' contributions are to give and get insight and information in useful areas connected to the project via network activities.

Expert partners:
RISE Research institutes of Sweden and SLU, Swedish Agricultural University.

Contributing partners:
Atria Scandinavia, Solina Sweden AB, Tetra Recart AB, Geoloc AB.

Funding: 
The Knowledge Foundation (KK-stiftelsen) (SEK 1.4m) and contributing partners (SEK 1.2m).