28 November 2021

URV Activ@ - Diari digital de la Universitat Rovira i Virgili

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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

The results and recommendations are based on the analysis of a pilot course on robotics-training for educators at URV’s Faculty of Educational Sciences and Psychology and other previous documented experiences. Holding this kind of training sessions during university studies and professional practice improve educators’ digital skills and knowledge, and also the quality and impact of classroom activities.