Tenebrio Molitor: Investigating the Scientific Foundations and Proteomic and Peptidomic Potential

The introduction of a new food group represents a significant challenge, both from a technical and cultural perspective. The consumption of insects itself is quite complex when exploring new protein sources in nutrition. From a tech- nical standpoint, considering the suggestion of using the adult phase of Te- nebrio molitor as food, two sensory aspects must be addressed as a disad- vantage: texture, due to its high chitin content (23%), and appearance (a living being beetle-like). However, its...