Institute for Process Engineering

Chair of thermal process engineering

To ensure an adequate supply of healthy and sustainable food products for humans in the future, alternative protein sources are increasingly becoming the focus of food science and technology. Mealworms represent a potential source of proteins. Therefore, the advertised master or bachelor thesis considers the preservation of mealworms by drying. For this purpose, the influence of the drying method (conventional drying oven vs. freeze dryer) on the final protein content is to be investigated.

If you are interested in this topic, please contact:

Dr.-Ing. Nicole Vorhauer-Huget

Tel. 0391 67 51684