Preface of the VI International Conference la ValSe-Food

1. Introduction

The VII ValSe-Food Congress (Ibero-American Congress of Valuable Seeds) and the IV CICLA Congress (International Congress on Cereals, Legumes, and Related Crops) were jointly held at the Escuela Politécnica Nacional in Quito, Ecuador, from October 7 to 9, 2025. This combined event brought together researchers, food technologists, industry professionals, and policymakers to share knowledge, foster innovation, and promote sustainable practices in the study, production, and utilization of Ibero-American ancestral crops.

ValSe-Food, the Ibero-American Network of Valuable Seeds, has long promoted research on underutilized native crops with exceptional nutritional and functional qualities. CICLA complements this mission by providing a platform for interdisciplinary discussion on cereals, legumes, and related crops, linking scientific research with technological innovation and practical applications in sustainable food systems. Working collaboratively through these networks allows for the consolidation of expertise, resources, and knowledge exchange, reinforcing the potential impact of research at regional and global levels.

The theme of the 2025 congress, “Ancestral Knowledge: Biodiversity, Technology, and Innovation for Healthy and Sustainable Food”, reflects the organizers’ commitment to advancing biodiversity, sustainable agriculture, and food security, in alignment with the United Nations Sustainable Development Goals. The congress emphasized the critical role of ancestral crops not only in preserving agrobiodiversity but also in their integration into the development of innovative, nutritious, and sustainable food products.

The research presented in this volume explores production methods, processing techniques, chemical composition, nutritional and functional properties, and the development of food products based on ancestral crops. It underscores the importance of integrating these crops into modern food systems while preserving traditional knowledge and fostering technological innovation. The work also demonstrates how collaborative networks like ValSe-Food and CICLA strengthen scientific outcomes and promote sustainable, resilient, and diversified food systems aligned with global sustainability objectives.

These proceedings reflect the dedication and collaborative spirit of the international scientific community, offering a valuable reference for researchers, practitioners, and policymakers engaged in food science, nutrition, and sustainable agriculture.

2. Topics

The congress was structured into four main thematic areas:

• Agronomy and Crop Diversity—focusing on the sustainable production and resilience of ancestral crops under changing climatic conditions.
• Nutrition, Food Safety, and Health Promotion—exploring the nutritional and functional benefits of ancestral crops and their contribution to healthy diets.
• Innovation in Food Science and Technology—covering processing, preservation, and the development of sustainable food products.
• Sustainability, Circular Economy, and Artificial Intelligence—emphasizing biodiversity conservation, sustainable management, and technological tools to optimize agricultural and food systems.

Each thematic area featured keynote presentations, research paper presentations, panel discussions, interactive poster sessions, and roundtables to facilitate knowledge exchange and strengthen collaboration among participants. The congress fostered interdisciplinary dialog across academia, industry, and public institutions, promoting holistic approaches to sustainable agriculture, innovative food technologies, nutrition, health promotion, and resilience in food systems.

3. Committees

3.1. Scientific Committee

• Coordinators:

• Claudia Monika Haros, Instituto de Agroquímica y Tecnología de Alimentos, Spanish Council for Scientific Research (IATA-CSIC), Valencia, Spain;
• Mauricio Mosquera, Escuela Politécnica Nacional (EPN), Quito, Ecuador.

• Members:

• Norma Sammán—National University of Jujuy, Argentina;
• María Carolina Zúñiga-López—University of Chile, Chile;
• Pedro Maldonado-Alvarado—Escuela Politécnica Nacional, Ecuador;
• José Rivadeneira—National Institute of Agricultural Research, Ecuador;
• Laura Mereles—National University of Asunción, Paraguay;
• Ritva Repo-Carrasco—National Agrarian University La Molina, Peru;
• Santiago Vásquez—National University of Loja, Ecuador;
• Marco Lazo—University of Azuay, Ecuador;
• Fabiola Cornejo—Escuela Superior Politécnica del Litoral, Ecuador;
• Marco Burbano—State Polytechnic University of Carchi, Ecuador;
• Rómulo Salazar—Escuela Superior Politécnica del Litoral, Ecuador;
• Jenny Ruales—Escuela Politécnica Nacional, Ecuador;
• Mayra Paredes—Technical University of Ambato, Ecuador;
• María Guamán—Technical Particular University of Loja, Ecuador;
• Danilo Chávez—Escuela Politécnica Nacional, Ecuador.

• Technical Support:

• Roberto Arévalo Cunachi—Escuela Politécnica Nacional, Ecuador;
• Roberto Andrade—Universidad San Francisco de Quito, Ecuador;
• Pável Ordóñez—Escuela Politécnica Nacional, Ecuador;
• Alejandra López—Escuela Politécnica Nacional, Ecuador;
• Richard Soria—Escuela Politécnica Nacional, Ecuador.

3.2. Organizer Committee

• Pedro Maldonado-Alvarado—President
• Escuela Politécnica Nacional, Quito, Ecuador.

• Claudia Monika Haros—Academic Coordinator ValSe-Food
• Instituto de Agroquímica y Tecnología de Alimentos, Spanish Council for Scientific Research (IATA-CSIC), Valencia, Spain.

• Caterine Donoso Quimbita—Coordinator of the Academic Committee
• Escuela Politécnica Nacional, Quito, Ecuador.

• Helena España Loaiza—Coordinator of the Logistics Committee
• Escuela Politécnica Nacional, Quito, Ecuador.

• Dayana Gavilanes Ruiz—Coordinator of the Outreach Committee
• Escuela Politécnica Nacional, Quito, Ecuador.