A SUSINCHAIN workshop with the focus on setting quality criteria for insect-based food products (under Work Package 5 (WP5) – Insects as Food) was held in DTU Skylab, Copenhagen on the 22 – 24 January 2020.
The key outcome of the workshop will be a set of specifications defining quality criteria for taste, texture, appearance, packaging, labeling, nutritional properties and food safety.
Additional aims were to share information and inspiration for the development of the best possible insect-based food products for the menu to be tested in consumer studies in Denmark and Portugal and to establish mutual understanding of the criteria for the successful implementation of WP5 and the responsibilities for reaching the goals.
The workshop was led by Associate Professor Nanna Roos from the Department of Nutrition, Exercise and Sports, University of Copenhagen and co-organised by Roberto Flore, Manager DTU Skylab Foodlab.
The workshop was attended by SUSINCHAIN partners working on the six different insect-based food products. The workshop was held successfully and the aims of the workshop were achieved and will be used as the basis for the next main activities on the WP5.
