Research Student Project
Supervisor name & contact details:
Name : Dr. Róisín Burke
School : Culinary Arts and Food Technology
Email: roisin.burke@dit.ie
Weblink:
http://www.dit.ie/culinaryartsandfoodtechnology/staffinfo
rmation/drroisinburke/
Name : Dr Catherine Barry-Ryan
School : Food Science & Environmental Health
Email: catherine.barryryan@dit.ie
Weblink: http://www.dit.ie/fseh/stafflisting/barryryandrcatherine/
Research Centre Name and Website (if
applicable)
EHSI
Please indicate if the intention is to transfer
from the Masters programme to the PhD
programme (if applicable)
Yes
Please indicate if the project is suitable for a
self-funded student
Yes
Funding Agency
FIOSRAIGH
Scholarship Details
The scholarship provides support for full-time PhD student
and includes a stipend of €16,000 and €2,000 for project
costs, for each of four years.
Environment, Energy &
Health
A Sustainable Food Supply for the Future: A Study of the
Potential for Developing Food Products Made With
Protein from Insects
Subject Area
Title of the Project
http://www.dit.ie/eshi/
No: √
No: √
Project Description (max 300 words)
By 2050 the world’s population will have increased to about 9bn. There is an urgent need to increase the
supply of protein from sustainable sources. Interest is growing in the idea of using insects in the diet of
animals and humans. This proposal aims to (1) build on DIT, (School of Culinary Arts and Food Technology)
research in Entomophagy (eating insects) and (2) develop food products incorporating insect protein. To do
this, suitable insect species will be identified. They will be grown in an insect farm, harvested and pasteurised
using High Pressure treatment (cold process). Quantitative nutritional and microbiological tests will be done
using ISO or similar accredited testing methods. Potential allergans e.g. Chitin will be identified. The insect
protein will be extracted, purified and characterised using an extraction kit, electrophoresis, chromatography
and ultrafiltration. Physical and chemical properties of the protein will be determined by testing thermal
stability, solubility, gelling, foaming and emulsifying capacity. Recipes will be developed to incorporate the
insect protein. Sensory analysis will determine consumer acceptance of the food dishes/products. Finally
shelf-life testing and food product scale-up costing will be carried out. DIT ethical guidelines will be followed
during the growing and killing of insects and during sensory testing.
Please indicate the student requirements for this project
Minimum 2.1 B.Sc. or B.A. or food related undergraduate honours degree programme. The student should
have an aptitude and understanding of both Science and Culinary Arts. Knowledge and understanding of
Entomology and Molecular Gastronomy would be advantageous.
Deadline to submit applications (only for
funded projects)
May 15th 2015