Catriona Lakemond is an assistant professor in the group of Food Quality and Design of Wageningen University. Her research focusses on insects as a sustainable food source. She is active within the field of biofractionation and composition of insects, with a focus on insect proteins. Her research activities are directed towards the insect value chain, processing and properties, and organization of the chain. She lead a number of insect related research projects and organized the international symposium “ Edible Insects; The Value Chain” in 2018.
She graduated in Food Science and Technology at Wageningen University and she received a PhD on her work on soy proteins in the Food Chemistry group of WUR.