ALV are rich in essential nutrients and potentially health-promoting compounds and serve to reduce both malnutrition itself and risks for secondary chronic diseases. As such, identification and quantification of relevant health-related nutrients will be carried out in fresh ALV as well as after typical cooking and processing conditions. This could act as a prerequisite for recommendations of an improved human nutrition. This evaluation data of optimised conditions will be combined with in-vitro studies and intervention trials in order to investigate bioavailability in humans.
One of the main partners of this subproject is the Max Rubner-Institut (MRI) in Karsruhe, Southern Germany. Read the article on MRI's involvement in HORTINLEA.
- Prof. Baldwyn Torto, African Insect Science for Food and Health
- Prof. Glaston Kenji, Jomo Kenyatta University of Agriculture and Technology
- Prof. Dr. Joyce Kinabo, Sokoine University of Agriculture
- Prof. Dr. Monika Schreiner, Leibniz-Institute of Vegetable and Ornamental Crops
- Prof. Dr. Sabine Kulling, Max Rubner-Institut
- Dr. Evelyn Lamy, University Medical Center Freiburg
- Dr. Susanne Huyskens-Keil, Humboldt-Universität zu Berlin
- Prof. Dr. Sascha Rohn, Abraham Wahid Luvonga, University of Hamburg
- Grace Odongo, PhD student at University Medical Center Freiburg