## 1 Introduction  
Earth's population is predicted to increase to 9 billion, and the current food production needs are expected to double by 2050 [1]. Therefore, it is essential to identify sustainable, high-quality alternative food sources [2; 3; 4]. Moreover, there are currently criticisms of killing animals for meat, and makes sense to look for new sources of protein. Because some meat alternatives (e.g., tofu) require high levels of processing, it remains to be determined if these alternatives can be considered healthy replacements [5]. Entomophagy, which is the consumption of edible insects, is an interesting option in the present situation [2; 3; 4]. Ten years ago, the Food and Agriculture Organization of the United Nations (2013) published an extensive report explaining why this new type of food should be accepted [1], and the related Regulation (EU) 2015/2283 included selected insect species among the novel foods. Species recommended by the European Food Safety Authority include _Acheta domesticus, Tenebrio molitor_, _Alphitobius diaperinus_, and _Locusta migratoria_[6]. Edible insects are promising alternative sources of nutrients for human food and animal feed because of their good nutritional profiles, high digestibility [7; 8], feasibility, and environmental benefits, as rearing insects for livestock purposes helps reduce negative climate impacts due to the low gas emissions and improved biodiversity [8]. Compared with conventional livestock, insects may also have other benefits, such as high reproductive rates and high feed conversion ratios [2; 9; 10]. Commonly consumed insect species are good sources of the main nutrients, including proteins, lipids, dietary fibre, and essential fatty and amino acids, as well as micronutrients [11], such as iron, zinc, manganese, and magnesium [4; 12]. The yellow mealworm(_Tenebro molitor_) is the most promising insect species for mass production [13] and is widely used for human consumption and animal feed [10]. Yellow mealworm larvae contain even more protein and total fat than some traditional meats (chicken, pork, and beef) [11; 14]. They contain approximately 50 g of protein, 35 g of lipids, and 6 g of fibre per 100 g of dry matter (DM) [9; 11; 15]. The nutritional value of insects is influenced by several determinants. It varies depending on the species, developmental stage, diet, environment (temperature, humidity, photoperiod) [16], killing, preparation, processing (frying, boiling, drying, etc.) [17], and analytical method [16]. Knowledge of the abiotic factors affecting the development and chemical composition of _T. molitor_ is essential for the optimal farming of mealworms for future consumption by people or farm animals. Temperature is an important abiotic factor affecting rearing. Optimizing the temperature range can improve rearing efficiency and environmental sustainability. Increasing the temperature usually increases growth and production, but the correlation is not linear and can have adverse effects when the temperature increases to an excessive degree [10]. The optimal temperature range for mealworms, which are classified as poikilothermic insects, is 22-28 \({}^{\circ}\)C [13; 18], whereas the growth slows down at temperatures below or above this range--specifically, temperatures of 10 and 35 \({}^{\circ}\)C have been described as unfavourable because the survival rate of mealworm larvae is reduced [18]. The growth, production, and metabolic rate are maximal within this temperature range [10]. Regarding the developmental speed of mealworms, [PERSON] et al. [10] achieved the best results between 23 and 31 \({}^{\circ}\)C. Furthermore, [PERSON] et al. [13] found that while the protein content of _T. molitor_ remained constant across different temperatures, there were notable variations in the fat content and fatty acid profiles. In contrast, [PERSON] et al. [10] reported differences in protein content with a negative correlation with increasing temperature and, conversely, a positive correlation of fat content with increasing temperature.