A study on the potential of insect protein and lipid as a food source

L. Yi

Research output: Thesisinternal PhD, WU



Propositions belonging to the thesis, entitled:‘A study on the potential of insect protein and lipid as a food source’.  Liya Yi

Wageningen, 9 February 2015.High protein quality is, next to high protein content, a major argument to use insects as an alternative protein source.  (this thesis)

With respect to aqueous extraction, proteins from Tenebrio molitor behave similarly as proteins from meat and fish. (this thesis)

In contrast to what Pascucci & Magistris (2013) claim, consumer information is not enough to achieve consumer acceptance of novel food.

Pascucci, S., & Magistris, T. d. (2013). International Food and Agribusiness Management Review, 16, 1-16.

Reducing environmental impact by changing human diet into a plant-based diet (Joyce, Dixon, Comfort, & Hallett, 2012) will not result in meeting the increasing global food demand.Joyce,   A.,   Dixon,   S.,   Comfort,   J.,   &   Hallett,   J.   (2012).   Journal   of Environmental and Public Health,  2012, 7.

Scientific evidence and the availability of technology are not guarantees for a change in human behaviour.

The statement of the Finnish writer Sebastyne Young “We all want to be extraordinary and we all just want to fit in. Unfortunately, extraordinary people rarely fit in.” applies to science where generation of extraordinary knowledge results in less fitting in.




Original languageEnglish
QualificationDoctor of Philosophy
Awarding Institution
  • Wageningen University
  • van Boekel, Tiny, Promotor
  • van Huis, Arnold, Promotor
  • Lakemond, Catriona, Co-promotor
Award date9 Feb 2015
Place of PublicationWageningen
Print ISBNs9789462572560
Publication statusPublished - 9 Feb 2015


  • protein sources
  • novel foods
  • insects as food
  • extraction
  • proteins
  • meat alternates
  • physicochemical properties


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