Valorization of Food By-Products: Transformation Strategies in the Face of Technological Challenges

Dear Colleagues,

The food industry is responsible for generating large volumes of by-products, whether during the transformation processes of the food matrix or during the extraction processes of specific compounds. These by-products, often discarded in landfills or destined for incineration, represent not only a waste of valuable resources, but also an environmental, economic, and social problem. Foods, as complex matrices, are rich in nutrients, fibers, and bioactive compounds, which gives their by-products a high potential for reuse. In this context, the valorization of food by-products emerges as a key strategy to promote sustainability in the production chain, contributing to the reduction of negative impacts and the development of new industrial applications. The adoption of these strategies, however, still faces numerous technological challenges, which limit their implementation on a commercial scale. In light of this scenario, this Special Issue aims to discuss the valorization of food by-products, with an emphasis on transformation strategies that are capable of overcoming technological barriers.  We welcome original articles, critical reviews, and communications in food science and technology that explore approaches integrating sustainability, innovation, and technical feasibility for the efficient utilization of these materials.

Prof. Dr. Eveline Lopes Almeida
Guest Editor

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