Sustainability of the Food System: Sovereignty, Waste, and Nutrients Bioavailability

Sustainability of the Food System: Sovereignty, Waste, and Nutrients Bioavailability addresses the concept of global sustainability, focusing on three key areas of action within the food production system: food sovereignty, environmentally friendly food processes, and food technologies that increase the bioavailability of bioactive compounds. The book defines key concepts in the food production system and provides examples of specific and tailored actions that contribute to global sustainability.

Sustainability of the Food System: Sovereignty, Waste, and Nutrients Bioavailability will serve as a welcomed resource for food scientists and technologists, agriculturists, agronomic engineers, food engineers, environmental technologists, nutritionists, and post-graduate students studying bioresource technology and sustainability.

Addresses global sustainability as a three-dimensional conceptDescribes the use and recovery of crops with high content in bioactive compounds as a preliminary and necessary step to achieve food sovereigntyPresents advances in the development of environmentally friendly food processes that reduce and revalue food waste and byproductsConsiders the development of functional foods with innovative food technologies that increase the bioavailability of nutrients and bioactive compounds to achieve social and economic sustainability

Part I: Food Sovereignty 1. Traditional varieties with high content in bioactive compounds and functional raw materials for an increased biodiversity 2. Crop and cultivation processes to avoid soil degradation 3. Cultivated varieties and proximity consumption rule to decrease carbon footprint

Part II: Food production and food waste valorization 4. Biofuels from food processing by-products 5. Food industry by-products revalorization and new ingredients: Cases of study 6. Use of by-products in edible films and packaging

Part III: Innovative food technologies and nutrients bioavailability 7. Development of functional foods by traditional food processes 8. Effect of non-thermal technologies on functional food compounds 9. Probiotics and nutrition: use of probiotics to improve antioxidant properties and bioavailability of food compounds

Additional Chapter. Globalization of Technologies: Pros and Cons