{"id":75851,"date":"2026-01-08T10:02:50","date_gmt":"2026-01-08T10:02:50","guid":{"rendered":"https:\/\/leitat.org\/blog\/leitat-col%c2%b7labora-amb-la-uoc-en-una-investigacio-pionera-sobre-proteina-dinsecte-en-productes-alimentaris\/"},"modified":"2026-01-08T10:42:12","modified_gmt":"2026-01-08T10:42:12","slug":"leitat-colabora-con-la-uoc-en-una-investigacion-pionera-sobre-proteina-de-insecto-en-productos-alimentarios","status":"publish","type":"post","link":"https:\/\/leitat.org\/es\/blog\/leitat-colabora-con-la-uoc-en-una-investigacion-pionera-sobre-proteina-de-insecto-en-productos-alimentarios\/","title":{"rendered":"Leitat colabora con la UOC en una investigaci\u00f3n pionera sobre prote\u00edna de insecto en productos alimentarios"},"content":{"rendered":"\t\t<div data-elementor-type=\"wp-post\" data-elementor-id=\"75851\" class=\"elementor elementor-75851 elementor-75838\" data-elementor-post-type=\"post\">\n\t\t\t\t<div class=\"elementor-element elementor-element-90064d0 e-flex e-con-boxed e-con e-parent\" data-id=\"90064d0\" data-element_type=\"container\" data-e-type=\"container\">\n\t\t\t\t\t<div class=\"e-con-inner\">\n\t\t\t\t<div class=\"elementor-element elementor-element-5bfe43e elementor-widget elementor-widget-text-editor\" data-id=\"5bfe43e\" data-element_type=\"widget\" data-e-type=\"widget\" data-widget_type=\"text-editor.default\">\n\t\t\t\t<div class=\"elementor-widget-container\">\n\t\t\t\t\t\t\t\t\t<p><strong>Leitat<\/strong> ha colaborado en una investigaci\u00f3n liderada por la <strong>Universitat Oberta de Catalunya (UOC)<\/strong> para explorar <strong>la incorporaci\u00f3n de prote\u00edna de insecto en alimentos de alto consumo, como l\u00e1cteos pasteurizados<\/strong>. El estudio se ha basado en <strong>avanzar hacia modelos de alimentaci\u00f3n m\u00e1s sostenibles, nutritivos y aceptados por el consumidor<\/strong>.<\/p><p>A l\u2019estudi, publicat a <a href=\"https:\/\/doi.org\/10.1002\/fsn3.70925\"><em><strong>Food Science and Nutrition<\/strong><\/em><\/a>, a <a href=\"https:\/\/onlinelibrary.wiley.com\/\"><strong>Wiley<\/strong><\/a>, han intervingut <strong>Montse Jorba<\/strong>, Area Manager i <strong>Irina Chiriac<\/strong>, Principal Researcher, ambdues de la Unitat de Bioresources &amp; Agrifood Technologies de <strong>Leitat<\/strong>. Aquesta \u00e9s la <strong>primera prova de tast a la regi\u00f3 mediterr\u00e0nia amb hidrolitzats de cuc de la farina (<em>Tenebrio molitor<\/em>)<\/strong>.<\/p><p>En el estudio, publicado en <strong><a href=\"https:\/\/doi.org\/10.1002\/fsn3.70925\"><em>Food Science and Nutrition<\/em><\/a> (<a href=\"https:\/\/onlinelibrary.wiley.com\/\">Wiley<\/a>)<\/strong>, han participado <strong>Montse Jorba<\/strong>, Area Manager, e <strong>Irina Chiriac<\/strong>, Principal Researcher, ambas de la Unidad de Bioresources &amp; Agrifood Technologies de <strong>Leitat<\/strong>. Esta es la <strong>primera prueba de degustaci\u00f3n en la regi\u00f3n mediterr\u00e1nea con hidrolizados de gusano de la harina (<em>Tenebrio molitor<\/em>).<\/strong><\/p><p>\u00a0<\/p><p><strong>La contribuci\u00f3n de Leitat: tecnolog\u00eda y formulaci\u00f3n para integrar la prote\u00edna de insecto<\/strong><\/p><p>La participaci\u00f3n de Leitat ha sido clave para hacer viable la integraci\u00f3n de la prote\u00edna de insecto en una matriz alimentaria l\u00e1ctea. En concreto, Leitat ha aportado su experiencia en:<\/p><ul><li><strong>Procesamiento y optimizaci\u00f3n de la harina de insecto<\/strong>: Adecuaci\u00f3n del tama\u00f1o de part\u00edcula y propiedades funcionales del <em>Tenebrio molitor<\/em> para facilitar su integraci\u00f3n homog\u00e9nea en los productos.<\/li><li><strong>Desarrollo de formulaciones alimentarias<\/strong>: Adaptaci\u00f3n de la formulaci\u00f3n de los productos para mantener estabilidad, calidad tecnol\u00f3gica y perfil nutricional.<\/li><li><strong>Estabilizaci\u00f3n sensorial<\/strong>: Trabajo conjunto con la UOC para preservar textura, sabor y sensaciones en boca, garantizando una experiencia sensorial agradable y aceptable para los participantes.<\/li><\/ul><p>\u00a0<\/p><p><strong>Hacia nuevas fuentes proteicas m\u00e1s sostenibles<\/strong><\/p><p>La investigaci\u00f3n publicada en <em>Food Science &amp; Nutrition <\/em>ha demostrado que la prote\u00edna de insecto, obtenida del gusano de la harina <em>Tenebrio molitor<\/em>, puede integrarse con \u00e9xito en productos l\u00e1cteos pasteurizados sin comprometer su calidad ni su aceptaci\u00f3n por parte de los consumidores.<\/p><p>La colaboraci\u00f3n entre la <strong>UOC<\/strong> y <strong>Leitat<\/strong> refuerza el valor de la investigaci\u00f3n multidisciplinaria para desarrollar soluciones alimentarias de alto valor nutricional y m\u00e1s sostenibles.<\/p>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t","protected":false},"excerpt":{"rendered":"<p>Leitat ha colaborado en una investigaci\u00f3n liderada por la Universitat Oberta de Catalunya (UOC) para explorar la incorporaci\u00f3n de prote\u00edna de insecto en alimentos de alto consumo, como l\u00e1cteos pasteurizados. El estudio se ha basado en avanzar hacia modelos de alimentaci\u00f3n m\u00e1s sostenibles, nutritivos y aceptados por el consumidor. A l\u2019estudi, publicat a Food Science [&hellip;]<\/p>\n","protected":false},"author":4,"featured_media":75842,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"inline_featured_image":false,"footnotes":""},"categories":[18,30,64],"tags":[],"class_list":["post-75851","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-additive-manufacturing-3d-printing","category-safe-and-sustainable-food-and-feed","category-ultimas-noticias"],"yoast_head":"<!-- This site is optimized with the Yoast SEO plugin v27.2 - https:\/\/yoast.com\/product\/yoast-seo-wordpress\/ -->\n<title>Leitat colabora con la UOC en una investigaci\u00f3n pionera sobre prote\u00edna de insecto en productos alimentarios - Leitat Technological Center<\/title>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<meta property=\"og:locale\" content=\"es_ES\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"Leitat colabora con la UOC en una investigaci\u00f3n pionera sobre prote\u00edna de insecto en productos alimentarios - Leitat Technological Center\" \/>\n<meta property=\"og:description\" content=\"Leitat ha colaborado en una investigaci\u00f3n liderada por la Universitat Oberta de Catalunya (UOC) para explorar la incorporaci\u00f3n de prote\u00edna de insecto en alimentos de alto consumo, como l\u00e1cteos pasteurizados. El estudio se ha basado en avanzar hacia modelos de alimentaci\u00f3n m\u00e1s sostenibles, nutritivos y aceptados por el consumidor. A l\u2019estudi, publicat a Food Science [&hellip;]\" \/>\n<meta property=\"og:url\" content=\"https:\/\/leitat.org\/es\/blog\/leitat-colabora-con-la-uoc-en-una-investigacion-pionera-sobre-proteina-de-insecto-en-productos-alimentarios\/\" \/>\n<meta property=\"og:site_name\" content=\"Leitat Technological Center\" \/>\n<meta property=\"article:published_time\" content=\"2026-01-08T10:02:50+00:00\" \/>\n<meta property=\"article:modified_time\" content=\"2026-01-08T10:42:12+00:00\" \/>\n<meta property=\"og:image\" content=\"https:\/\/leitat.org\/wp-content\/uploads\/2026\/01\/tast-farina-insectes.jpeg\" \/>\n\t<meta property=\"og:image:width\" content=\"1280\" \/>\n\t<meta property=\"og:image:height\" content=\"720\" \/>\n\t<meta property=\"og:image:type\" content=\"image\/jpeg\" \/>\n<meta name=\"author\" content=\"Dissemination Manager\" \/>\n<meta name=\"twitter:card\" content=\"summary_large_image\" \/>\n<meta name=\"twitter:label1\" content=\"Escrito por\" \/>\n\t<meta name=\"twitter:data1\" content=\"Dissemination Manager\" \/>\n\t<meta name=\"twitter:label2\" content=\"Tiempo de lectura\" \/>\n\t<meta name=\"twitter:data2\" content=\"2 minutos\" \/>\n<script type=\"application\/ld+json\" class=\"yoast-schema-graph\">{\"@context\":\"https:\/\/schema.org\",\"@graph\":[{\"@type\":\"Article\",\"@id\":\"https:\/\/leitat.org\/es\/blog\/leitat-colabora-con-la-uoc-en-una-investigacion-pionera-sobre-proteina-de-insecto-en-productos-alimentarios\/#article\",\"isPartOf\":{\"@id\":\"https:\/\/leitat.org\/es\/blog\/leitat-colabora-con-la-uoc-en-una-investigacion-pionera-sobre-proteina-de-insecto-en-productos-alimentarios\/\"},\"author\":{\"name\":\"Dissemination Manager\",\"@id\":\"https:\/\/leitat.org\/es\/#\/schema\/person\/00bc0fc5cc4e098e7d903185a43a9ca2\"},\"headline\":\"Leitat colabora con la UOC en una investigaci\u00f3n pionera sobre prote\u00edna de insecto en productos alimentarios\",\"datePublished\":\"2026-01-08T10:02:50+00:00\",\"dateModified\":\"2026-01-08T10:42:12+00:00\",\"mainEntityOfPage\":{\"@id\":\"https:\/\/leitat.org\/es\/blog\/leitat-colabora-con-la-uoc-en-una-investigacion-pionera-sobre-proteina-de-insecto-en-productos-alimentarios\/\"},\"wordCount\":396,\"publisher\":{\"@id\":\"https:\/\/leitat.org\/es\/#organization\"},\"image\":{\"@id\":\"https:\/\/leitat.org\/es\/blog\/leitat-colabora-con-la-uoc-en-una-investigacion-pionera-sobre-proteina-de-insecto-en-productos-alimentarios\/#primaryimage\"},\"thumbnailUrl\":\"https:\/\/leitat.org\/wp-content\/uploads\/2026\/01\/tast-farina-insectes.jpeg\",\"articleSection\":[\"Additive manufacturing \/ 3D printing\",\"Safe and sustainable food and feed\",\"\u00daltimas noticias\"],\"inLanguage\":\"es\"},{\"@type\":\"WebPage\",\"@id\":\"https:\/\/leitat.org\/es\/blog\/leitat-colabora-con-la-uoc-en-una-investigacion-pionera-sobre-proteina-de-insecto-en-productos-alimentarios\/\",\"url\":\"https:\/\/leitat.org\/es\/blog\/leitat-colabora-con-la-uoc-en-una-investigacion-pionera-sobre-proteina-de-insecto-en-productos-alimentarios\/\",\"name\":\"Leitat colabora con la UOC en una investigaci\u00f3n pionera sobre prote\u00edna de insecto en productos alimentarios - 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