Application of Multidisciplinary Technologies in the Conservation and Generation of Recycled Food Based on Horticultural Crops

Dear Colleagues,

At least one-third of the food produced worldwide is wasted. The best way to reduce food waste is to generate recycled food, considering the entire production chain, from the field, post-harvest, marketing, industry, homes, and restaurants. Since the discovery of fire, the processing of raw materials to generate food has evolved, considering sensory acceptance, performance, stability, and food safety. In recent years, food’s nutritional and functional aspects have gained importance in addition to covering all the above. However, in the future, the main driving force behind the dynamics of food processing will be reducing food loss to supply a growing population. This requires integration between food scientists, engineers, food technologists, farmers, nutritionists, civil society, and governments to develop a sustainable strategy to feed a growing population with less raw material. The term “recycled food” involves using strategies such as the valorization of by-products, the valorization of waste, and the renewal of unconsumed food, among others. Accepting this trend causes conflict in various sectors of society, especially those that do not see the risk of future food insecurity, climate change, and population growth. The generation of recycled food requires a multidisciplinary approach for its success. Most scientific and technological disciplines have taken separate paths, but several innovative technologies have recently been incorporated into food development. For example, ohmic sciences and digital technologies have empowered the food industry. On the other hand, emerging and unconventional technologies have generated more nutritious and stable foods. Food design in coordination with health specialists has generated precision diets. Therefore, this Special Issue invites the submission of review papers, original articles, short notes, and expert opinions on multidisciplinary strategies for developing recycled foods for humans or animals, valorization of by-products, waste use, and food waste reduction.

Dr. Eber Addí Quintana-Obregón
Dr. Manuel Vargas-Ortiz
Dr. Leticia Xochitl Lopez-Martinez
Guest Editors

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• recycled food
• valorization, waste, by-product, sustainable
• horticultural