Editorial: Insights into food science and technology in Latin America

Front Nutr. 2024 Jan 8:10:1354709. doi: 10.3389/fnut.2023.1354709. eCollection 2023.

¹ Grupo de Diseño de Productos y Procesos (GDPP), Department of Chemical and Food Engineering, Faculty of Engineering, Universidad de Los Andes, Bogotá, Colombia.
² Departamento de Biotecnología e Ingeniería de Alimentos, Monterrey Institute of Technology and Higher Education (ITESM), Monterrey, Mexico.
³ Instituto De Biologia Agricola De Mendoza, Facultad De Ciencias Agrarias, Universidad Nacional De Cuyo, Mendoza, Argentina.
⁴ Department of Food and Chemical Engineering, Faculty of Engineering, Federal University of Santa Catarina, Florianópolis, Brazil.
⁵ Foodomics Laboratory, Institute of Food Science Research (CIAL-CSIC), Madrid, Spain.

No abstract available

Keywords: healthy diet; obesity; sustainable development; undernourishment; valorization by-product.

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The author(s) declare that no financial support was received for the research, authorship, and/or publication of this article.