New Approaches for Improving the Quality of Processed Fruits and Vegetables and Its By-Products

Dear Colleagues,

The 2030 Agenda for Sustainable Development calls all social actors to contribute to significant societal and environmental issues. Food scientists and professionals have a fundamental role in increasing the amount of food available and minimizing the environmental impact. Appropriate actions include a reduction in food losses and waste, minimizing water and energy consumption, adding value and use by-products in innovative solutions, the use of new or improved processing technologies ensuring safety and maximum quality, optimizing processes and distribution conditions, and producing enough food with health benefits for the consumer.

Fruits and vegetables are an essential part of a healthy diet, reducing the risk of cancer, diabetes, and heart disease. They are a source of vitamins, minerals, phytochemicals, and fibre. Their by-products are also rich in these compounds and should be considered as a global approach to answering the sustainable development goals (SDG’s). Moreover, new products, processes, and distribution conditions should contribute to increasing fruit and vegetable consumption, improving the quality of products, minimizing energy and water consumption, as well as losses and waste.

This Special Issue of Foods will compile significant scientific contributions and progresses in this field.

Prof. Dr. Cristina L. M. Silva
Prof. Dr. Fátima A. Miller
Prof. Dr. Teresa Maria Ribeiro da Silva Brandão
Guest Editors

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