Preface of the VI International Congress la ValSe-Food

1. Introduction

The growing interest in Ibero-American Valuable Seeds has led to intensified research efforts in recent decades. This book encapsulates the proceedings of the VI International Ia ValSe-Food Network, titled “Promoting biodiversity, sustainability, and food security through Ibero-American ancestral crops”, which took place at the Universidad de Lima from September 23 to 25 in Lima, Peru.

Ibero-American crops are currently underutilized, with cultivation levels remaining relatively low. Nonetheless, there has been a significant rise in global interest in these crops, resulting in increased production and market prices. These seeds have gained recognition from food scientists and producers for their outstanding nutritional benefits. They are rich in high-quality proteins, fibers, and starches, have distinctive properties, and also have a wealth of micronutrients including vitamins, minerals, and bioactive compounds.

The network’s focus on studying and promoting Ibero-American crops aims to support the conservation of genetic diversity. Ibero-American crops, with their unique traits developed through centuries of natural selection, are essential resources for future breeding programs and for creating crops that are resilient to climate change. By preserving and utilizing these crops, we can help maintain biodiversity and safeguard valuable genetic resources against environmental challenges.

The primary goal of the network is to foster a collaborative environment among the global scientific community to advance the development of safe, sustainable, and nutritious food from ancient crops. This involves partnerships among researchers, institutions, industry professionals, and the public. Additionally, the International ValSe-Food Network seeks to promote the sustainable progress of science and technology through the study and application of Latin-American crops.

2. Topics

The conference was structured into different sections to cover various topics related to agriculture, food technology, nutrition, health promotion, and climate change.

• Session I: Agronomy and Crop Diversity in the Face of Climate Change.
• Session II: Food Technology and Innovation. Biodiversity and Trends. Sustainable Management of Food Waste.
• Session III: Nutritional and Health Promotion. Political and Socioeconomic Perspectives.

Each section featured keynote presentations, research paper presentations, panel discussions, interactive poster sessions, and concluded with roundtable discussions to further facilitate knowledge exchange and collaboration among participants. The conference covered a wide range of topics, fostering interdisciplinary dialog and promoting holistic approaches to sustainable agriculture, food technology, nutrition, health promotion, and climate change.

3. Committees

3.1. Scientific Committee

• Nancy Chasquibol

• Ingeniería Industrial, Grupo de Investigación en Alimentos Funcionales, Instituto de Investigación Científica, Universidad de Lima, Lima, Peru

• Norma Sammán

• Facultad de Ingeniería, CIITED-Universidad Nacional de Jujuy-CONICET, Jujuy, Argentina

• Pedro Maldonado

• Department of Food Science and Biotechnology, Escuela Politécnica Nacional, Quito, Ecuador

• Laura Mereles

• Bioquímica de Alimentos Department, BIOALSA Group, Facultad de Ciencias Químicas, Universidad Na-cional de Asunción (FCQ-UNA), San Lorenzo, Paraguay

• Ma. Carolina Zúñiga-López

• Departamento de Química Inorganica y Analitica, Facultad de Ciencias Químicas y Farmaceuticas, Universidad de Chile, Santiago, Chile

• Ritva Repo-Carrasco Valencia

• Centro de Investigación e Innovación en Granos Andinos (CIINCA), Universidad Nacional Agraria la Molina, Lima, Peru

• Claudia Mónika Haros

• Coordinator of International ValSe-Food Network
• Cereal Group, Instituto de Agroquímica y Tecnología de Alimentos, Spanish Council for Scientific Research (IATA-CSIC), Valencia, Spain

3.2. Organizer Committee-Completer

• Nancy Chasquibol

• Ingeniería Industrial, Grupo de Investigación en Alimentos Funcionales, Instituto de Investigación Científica, Universidad de Lima, Lima, Peru

• Claudia Mónika Haros

• Coordinator of International ValSe-Food Network
• Cereal Group, Instituto de Agroquímica y Tecnología de Alimentos, Spanish Council for Scientific Research (IATA-CSIC), Valencia, Spain