Sustainability of the Food System

<p>Part I: Food Sovereignty<br>1. Traditional varieties with high content in bioactive compounds and functional raw materials for an increased biodiversity<br>2. Crop and cultivation processes to avoid soil degradation<br>3. Cultivated varieties and proximity consumption rule to decrease carbon footprint</p> <p>Part II: Food production and food waste valorization <br>4. Biofuels from food processing by-products<br>5. Food industry by-products revalorization and new ingredients: Cases of study<br>6. Use of by-products in edible films and packaging</p> <p>Part III: Innovative food technologies and nutrients bioavailability<br>7. Development of functional foods by traditional food processes<br>8. Effect of non-thermal technologies on functional food compounds <br>9. Probiotics and nutrition: use of probiotics to improve antioxidant properties and bioavailability of food compounds</p> <p>Additional Chapter. Globalization of Technologies: Pros and Cons</p>