About the book
This book intends to be a coherent and strategic project focus on different aspects of the Food quality, from production to nutritional and functional quality, certification and also environmental aspects of food production, aiming the increase of the Quality and Innovation if the Food sector. It must be focused on new strategies to obtain innovative food, applying emerging technologies, new ingredients and new approaches.
Also, the valorization of by-products must be considered, once some of the components present in this matrices can present biological properties, very important to the development of new and innovative foods, taking into account the circular economy and symbiotic industry concepts.
Nowadays, and in the face of, for example, climate changes that are occurring around the world, it is important to develop new food products, with new cultures that adapt to new productive strategies, while simultaneously maintaining or improving the health of the consumers.