A team of Czech scientists from 20 universities and companies is trying to improve the nutritional value of selected species of edible insects. These insects have become increasingly popular in recent years thanks to their protein content. Compared to livestock, their farming is much less demanding on the environment and the climate. Researchers have come together in the National Centre of Competence BIOCIRKL, which is led by Dr. Šolcová’s team from the Institute of Chemical Process Fundamentals.
