Sílvia de Lamo Castellví

This researcher works on food science and engineering, focusing on how proteins from insects (like mealworms and black soldier fly larvae) and other biopolymers can be used to stabilize emulsions, encapsulate flavors and nutrients, and create alternative food products such as 3D-printed snacks. Her work combines lab-based food processing techniques (membrane filtration, ultrasound, pulsed electric fields) with analytical methods like infrared spectroscopy to characterize food quality and stability, often with an eye toward sustainable protein sources.

Publication output has grown substantially over the last decade, rising from about 1-2 papers per year in 2017-2018 to roughly 10 per year in 2024-2025.

Generated by claude-sonnet-5 from public bibliographic data · Jul 20, 2026