Agri-Food Industry Strategies for Healthy Diets and Sustainability

Dr. Francisco J. Barba is an associate professor in Nutrition and Food Science, Faculty of Pharmacy, University of Valencia, Spain. He holds an European Ph.D. (with distinction) from the University of Valencia and he hold degrees in Pharmacy, Food and Technology. He performed postdoctoral stays in the Université de Technologie de Compiègne (UTC), Département de Génie des Procédés Industriels, Laboratoire Transformations Intégrées de la Matière Renouvelable (Compiegne, France) and Marie Curie IEF in the Department of Food Chemistry (University of Copenhagen) to explore different non-thermal applications for preserving and extracting bioactive compounds from plant food materials and by products. Prior to his current appointment, he was also engaged as a visiting researcher in the Department of Food Biotechnology and Food Process Engineering in Technological University of Berlin, Germany. His research focus is on non-thermal processing for preservation and/or extraction of bioactive compounds from liquid and solid food. He has more than 280 publications, including more than 200 published or accepted peer reviewed papers in international journals in the Food Science and Technology area (hindex=43, SCOPUS). He is included in the Highly Cited Researchers 2019 list, the latest classification of the Clarivate Analytics bibliometric data provider. Nowadays, Dr. Barba is serving as Associate Editor of the prestigious Journals “Food Research International”, "Journal of Food Composition and Analysis", "Journal of Food Processing and Preservation", “Molecules” and "Frontiers in Nutrition", among others. Professor Predrag Putnik, PhD has more than 100 peer-reviewed scientific papers and book chapters. He co-edited Elsevier’s" Agri-Food Industry Strategies for Healthy Diets and Sustainability" and is associate editor in Food Chemistry Advances, Elsevier. He was invited as guest editor for Food Research International, Elsevier, Special issue "Conventional, Non-Conventional Extraction Techniques and New Strategies for The Recovery of Bioactive Compounds from Plant Material for Human Nutrition" and Foods, MDPI; "Novel food processing and extraction technologies" and for "Sustainable Functional Food Processing." He is review editor of “Frontiers in Nutrition”, and member of the Editorial Board of reputed journals from Elsevier, Springer and Wiley. In 2021 he received Tanner Award for co-authoring the most-cited paper published in Comprehensive Reviews in Food Science and Food Safety (2018). In 2021 he was elected as Highly Cited Researcher ranked in the top 1% by citations for Agricultural Sciences by the Web of Science™. Dr. Danijela Bursac Kovacevic earned her PhD (2010) in Food Science and Technology from the University of Zagreb, Faculty of Food Technology and Biotechnology (Croatia). She is currently Assistant Professor at the Faculty of Food Technology and Biotechnology, University of Zagreb. Her main research activities include innovative and emerging technologies in both liquid and solid food processing as well as in monitoring of stability of biologically active compounds during processing. A particular focus relates to non-thermal extraction technologies for extraction of biomolecules from food and plant matrices. Results of her work have been published in over 60 papers with most of them in high impact factor journals in the Food Science and Technology area, 2 book chapters, and over 90 presentations at conferences.

Section I: Introduction 1. Nutrition, public health and sustainability. An overview of current challenges and future perspectives 2. Strategies to achieve a healthy and balanced diet: Fruits and vegetables as a natural source of bioactive compounds

Section II. Reduction of caloric intake 3. Strategies to reduce lipid consumption 4. Strategies to achieve a healthy diet and health: Reduction of trans fat and saturated fatty acids 5. Sugar reduction: Stevia rebaudiana Bertoni as a natural sweetener

Section III. Salt reduction and development of new foods 6. Current and future strategies to reduce salt consumption 7. Edible whey protein films and coatings added with prebiotic ingredients

Section IV. Labelling, nutritional education and new strategies  8. Labelling and nutritional education 9. Nutrigenomics and public health 10. Nutrition, public health politics and dietary tools

Section V. Sustainability and public health: Use of waste and by-products 11. Valorization of waste and by-products from the food industries through the use of innovative technologies