NovRBA

NovRBA

Novel foods as red meat replacers - An insight using Risk Benefit Assessment methods

Etimatation of the overall health impact of a dietary substitution of red meat by insect protein [EFSA project]

SECALIM staff involved in the project NOV RBA :

  •     Vincent Tesson, post-doctorant
  •     Géraldine Boué, project coordinator
  •     Michel Federighi
fleche_novrba_eng

Valorisation:

  • Kooh, P.; Ververis, E.; Tesson, V.; Boué, G.; Federighi, M. Entomophagy and Public Health: A Review of Microbiological Hazards. Health (N. Y.) 2019, 11, 1272–1290, doi:10.4236/health.2019.1110098.
  • Kooh, P., Jury, V., Laurent, S., Audiat-Perrin, F., Sanaa, M., Tesson, V., Federighi, M., Boué, G. 2020. Control of biological hazards in insect processing: Application of HACCP method for yellow mealworm (Tenebrio molitor) powders. Foods 9, 1528.

Contact

Géraldine Boué, Enseignant-chercheur à Secalim

In this folder

Towards risk-benefit assessment of insect-based food products

Project supported by EFSA to estimate the overall health impact of a dietary substitution of red meat by insect proteins