Exploration of Antimicrobial Compounds from Edible Insects and Indigenous Chickens’ Skin and Feathers for Applications in Food and Industry

About the project

UK-registered Partner: University of Hertfordshire – Guogang Ren
Africa-registered Partner: Egerton University – Benard Oloo

The problems: Deteriorating nutrition in food and its safety in the world has been a major cause of food insecurity.

Our objectives are to explore antimicrobial compounds and proteins from parts of chicken wastes and insects. We will use novel methodologies to extract useful ingredients from chicken, insects, and some crop wastes that are normally discarded during food processing. The expected outcomes will be obtaining the possible natural antimicrobial food additives that could be feedback to food production to delay food spoilage and inhibit pathogens.