Various drying technologies were used for investigating their effects on nutrient stability and possible lipid oxidation in yellow mealworms (_Tenebrio molitor_ L.). [PERSON] and [PERSON] [15] reported that sun-drying yellow mealworms resulted in the same nutritional quality as drying in the oven and by means of freeze-drying methods. Moreover, the process of freezing yellow mealworms followed by 20 s of blancing reduced microbial counts and inactivated degradative enzymes responsible for food poisoning and spoilage. Microwave drying may also be an appropriate alternative to freeze-drying. There were slight differences in the approximate composition of yellow mealworms processed by means of the compared techniques, and microwave drying resulted in a greater decrease in vitamin B\({}_{12}\) content. Lipid oxidation was also lower in microwave-dried than in freeze-dried yellow mealworms [13]. [PERSON] et al. [9] showed that drying in a vacuum oven and microwave drying could be an alternative to conventional freeze-drying for yellow mealworms. However, more in-depth knowledge of the changes in the quality of yellow mealworms in the course of processing is required to develop improved drying techniques that maintain the desired properties and reduce or eliminate undesirable ones. Some studies have shown that the consumption of insects may be potentially risky because they may contain potential microbiological hazards (pathogens) or antinutrients and allergenic substances [2; 7; 8]. Safety aspects of edible insects may be guaranteed by heat treatments such as cooking, boiling, or processing. However, non-thermal technologies such as pulsed electric fields as well as additional hygiene practices should be considered to ensure the microbiological safety of edible insects during on-farm production, processing steps, and handling [5; 16]. One of the problems is that edible insects may become contaminated by microorganisms such as bacteria and fungi, especially when present in their digestive tract. The genera of bacteria including _Salmonella_, _Escherichia_, _Enterococcus_, _Listeria_, _Staphylococcus_, _Bacillus_, or _Clostridium_[8; 17; 18; 19] may be recognized in dried yellow mealworm larvae. Therefore, it is required to process insects before they are intended for human consumption. The most well-known traditional processing method is blanching. This method is related to treatment with hot water or steam, which allows for a sufficient reduction in the number of microorganisms. Previous studies have shown that the use of blanching may greatly reduce the microbial load of yellow mealworm larvae, even by 6.4 log CFU/g [17; 20]. Furthermore, the study demonstrated by [PERSON] et al. [21] provided information about the reduction of microorganisms to a value below the detection limit. Pulsed electric fields (PEF), as an example of non-thermal technologies, may also be applied to decrease the number of microorganisms liable for foodborne illnesses. The utilization of the PEF, which is based on the use of high-voltage electric pulses, may disturb the integrity of the cell walls as well as membranes of microorganisms, and as a result cause their death [22; 23]. Therefore, the objective of this research has been to evaluate how PEF pretreatment at varied specific energy intake levels and drying methods (convective or infrared-convective) affect the selected nutritional properties and microbiological quality of yellow mealworm (_Tenebrio molitor_ L.) larvae. The studies have aimed at assessing the effect of the PEF treatment and the drying methods on protein content, amino acid profile, total polyphenol content, antioxidant activity, and microbial load.