Vibrational spectroscopy using portable devices combined with traditional machine learning: a powerful tool for insect rearing and food quality assessment

The global population will reach 10 billion by 2050, requiring a 70% increase in food and feed production. Alternative nutrient sources, such as edible insects, are being studied to meet this demand due to their high nutritional value and minimal environmental impact. Insects are rich in protein, lipids, and micronutrients, and their nutritional composition changes depending on species, feeding material, and processing methods. Insect proteins are bioavailable and contain essential amino acids, while lipids offer a balanced ratio of unsaturated and saturated fatty acids. Chitin, a major component of insect exoskeletons, is also relevant due to its biological activity. Insect production requires optimized rearing, processing, and quality control methods. Vibrational spectroscopy can be used to ensure the quality and nutritional integrity of insect-based products. Infrared and Raman spectroscopy are two key types of vibrational spectroscopy that provide valuable information about the molecular composition of insect-based products. The incorporation of vibrational spectroscopy into insect farming and production systems could streamline quality control processes, ensure food safety, and support sustainable practices. Portable and miniaturized spectroscopic devices offer a cost-effective solution for on-site monitoring, providing farmers and manufacturers with a convenient tool to maintain the authenticity, quality, and nutritional integrity of insect-based foods.