Food Chemistry & Science

Food Security, Safety, and Sustainability
Validated Innovative Approaches and Technological Advancements

Editors: Jose Juan Buenrostro-Figueroa, PhD
Julio César Tafolla-Arellano, PhD

Food Security, Safety, and Sustainability

Now on Press
Pub Date: Forthcoming June 2025
Hardback Price: see ordering info
Hard ISBN: 9781774917084
E-Book ISBN: 9781003518440
Pages: 332pp with index
Binding Type: Hardback / ebook
Notes: 31 b/w illustrations

Sustainability is an important issue facing food security and safe food production today. Taking an interdisciplinary perspective, this research-oriented volume provides a global outlook to the problems we face in the food sector. It explores integrated, context-specific approaches to food security and food safety and examines the measures that will be required to guarantee long-term sustainability of the food supply chain by reviewing the existing data to encourage action and identify knowledge gaps. It also provides a detailed account of the impacts of the food supply chain along with the basic concepts of environmental sustainability.

This new volume reports on important factors that impact both food safety and nutrition security by providing insight into effective policy development and implementation to provide a timely resource on new materials available in the food industry, along with innovative validated approaches on how to develop sustainable food for a growing world population. Using new approaches and case studies, the book reviews several types of risks associated with each step of the food chain to make it an ideal resource.

Food Security, Safety, and Sustainability: Validated Innovative Approaches and Technological Advancements provides practical examples used to enhance food security, safety, and sustainability. This book will be a valuable resource for food science professionals, including food engineers, food scientists, and postgraduate researchers working in food security and safety.

CONTENTS:
Preface

1. Spirulina as a Novel Bioactive Material in Edible Films and Coatings for Sustainable Packaging Systems

Daniela Sánchez-Aldana, Oskar Alejandro Palacios López, and Francisco Javier Choix Ley

2. Food-Grade Emulsions for Delivery of Bioactive Compounds and Functional Foods
Chávez-Garay Dely Rubia, Gutiérrez-Méndez Néstorb, Carballo-Carballo, and Diego Eloyb

3. Nanotechnology Applied to Agriculture for the Efficient Use of Nitrogen
Ezequiel Muñoz-Márquez, Juan Manuel Soto-Parra, Rosa María Yánez Muñoz, and Esteban Sánchez

4. Perspectives of Bioplastics in Food Packaging: Sustainable Alternatives of Production M.
González-Torres, N. A. Pacheco-López, F. Hernández-Rosas, and R. Hernández-Martínez

5. Proposal of a Biorefinery Design for the Utilization of Pineapple Stubble Using Aspen Plus
A. Rodolfo and C. Hernánde

6. Valorization of Apple Residues: A Potential Biorefinery
L .X. López-Martínez, R. Baeza-Jiménez, H. K. Saenz-Hidalgo, and E. Rojo-Gutiérrez

7. Insights into Nuclear Magnetic Resonance Spectroscopy as a Tool for Metabolic Markers in Pre- and Post-Harvest Sustainable Production of Food Crops
José Carlos Espinoza Hicks, Alejandro Alberto Camacho Dávila, and Daniela Sánchez-Aldana Villarruel

8. General Perspective of Iron Biofortification: A Promising Tool Against Mineral Disorder Nutrition
Alejandro Palacio-Márquez, Ramiro Baeza-Jiménez, J. J. Buenrostro-Figueroa, and Edwin Rojo-Gutiérrez

9. Bacterial Nanocellulose: Production and Perspectives for Future Applications in Food Industry
Juan Daniel Rivaldi, Priscilla Vergara, Nuria Gómez, Juan Carlos Villar, and Félix Garcia-Ochoa

10. Functionalized Starch Biomaterials as a Possible Alternative in the Future of Food Packaging: Advantages, Disadvantages, and Perspectives
Francisco Hernández-Centeno, María Hernández-González, Haydeé Yajaira López-De La Peña, Claudia Alejandra Rodríguez-González, Claudio Rios-Velasco, Paul Baruk Zamudio-Flores, and Juan Manuel Tirado-Gallegos

11. Agrochemicals as A Risk to Food Security in Mexico: A Case Study
Crescencio Urías-García, Laura María Navarro Flores, Sandra Pérez Álvarez, and Eduardo Fidel Héctor Ardisana

Index



About the Authors / Editors:
Editors: Jose Juan Buenrostro-Figueroa, PhD
Researcher, Research Center for Food and Development, A.C., Mexico

Jose Juan Buenrostro-Figueroa, PhD, is a Researcher at the Research Center for Food and Development, A.C., Mexico. Dr. Buenrostro has experience in bioprocess development, including microbial processes for enzyme production and recovery of bioactive compounds, valorization of agroindustrial byproducts, and extraction and characterization of bioactive compounds from plants and agroindustrial wastes. He has published 40 papers in indexed journals, 25 book chapters, six books as editor, four patent requests, and more than 70 contributions at scientific meetings. Dr. Buenrostro has been a member of SNI (National System of Researchers, Mexico), the Mexican Society of Biotechnology and Bioengineering (SMBB), and the Mexican Society for Food Protection affiliate of the International Association for Food Protection. He became a food engineer at the Antonio Narro Agrarian Autonomous University. He earned his MSc and PhD degrees in Food Science and Technology from the Autonomous University of Coahuila, México, where he worked on the development of bioprocesses for the valorization of agroindustrial by-products. He also worked at in the Biotechnology Department of the Metropolitan Autonomous University, Mexico City, Mexico.

Julio César Tafolla-Arellano, PhD
Research Professor, Department of Basic Sciences, Autonomous Agrarian University Antonio Narro, Coahuila, Mexico

Julio César Tafolla-Arellano, PhD, is a Full-Time Research Professor of the Department of Basic Sciences of the Autonomous Agrarian University Antonio Narro in Coahuila, Mexico. He is the Head of the Biotechnology and Molecular Biology Laboratory and a member of the Mexican Association of Food Engineering and Biotechnology. He is editor in-chief of the journals Universitas Agri and Revista Agraria. Dr. Tafolla-Arellano is a member of the Mexican National System of Researchers (level I), and his research is focused on the study of the biotechnological use of plants through an interdisciplinary omics approach, biocatalysis, bioinformatics, and food biotechnology. He became an engineer in food science and technology at the Autonomous Agrarian University Antonio Narro. He earned his PhD degree in Physiology and Plant Molecular Biology at the Center for Research and Food and Development A.C. of Sonora, Mexico. Also, he performed postdoctoral research on the postharvest shelf life of fruit and transcriptomics analysis. He has published several books chapters and articles in indexed journals and developed eight research projects. He has been advisor of several PhD, MSc, and BSc theses.




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