Members of the Food, Innovation & Engineering (FoodIE) Research Group at the URV have analysed the properties of black soldier fly protein fractions to boost their use in the food industry. They have demonstrated that this insect protein is comparable to whey protein for sunflower oil emulsification, while it offers certain advantages for lemon oil encapsulation

Researchers from URV, IRTA and UPC present a study that faces the challenge of agriculture to minimize the impact on the environment and analyses the models used to estimate nitrogen emissions. The results can be useful for Life Cycle Assessment practitioners