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The food processing industries produce millions of tons of losses and waste during processing, which are becoming a grave economic, environmental, and nutritional problem. Fruit, vegetable, and food industrial solid waste include leaves, peels, pomace, skins, rinds pulp, stems, seeds, twigs, and spoiled fruits and vegetables, among other waste released in food production, which can be formed during cleaning, processing, cooking, and/or packaging. These wastes are characterized by being an important source of bioactive compounds, such as phenolic compounds, dietary fibers, polysaccharides, vitamins, carotenoids, pigments, and oils, among others. These bioactive compounds are closely associated with beneficial effects on human health. These by-products can be exploited in different industries: in food industries for the development of functional ingredients and/or new foods or natural additives; in pharmaceutical industries for medicinal, healthcare, or cosmetic products; in agricultural industries as fertilizers or animal feed; and in chemical industries, among others. The reutilization of these by-products will ensure the sustainable development of food industries and reduce their environmental impact, which will contribute to the fight against environmental problems, leading to potential mitigation of climatic change. Therefore, the determination of bioactive compound composition in agricultural and food waste and the production of extracts containing these compounds is the first step towards its reutilization.

Research. --- Biology. --- Food --- Social aspects. --- Natural red pigment --- Monascus purpureus --- Brewer’s spent grain --- Submerged fermentation --- Plackett-Burman design --- Chemical characterization --- X-ray photoelectron spectroscopy (XPS) --- Fourier-transform infrared spectroscopy (FTIR) --- Cucumis melo --- polyphenols --- flavonoids --- antioxidants --- by-products --- waste valorization --- LC-MS/MS --- fatty acids --- antioxidant activity --- reutilization of food waste --- salted egg white --- ovalbumin --- extraction --- aqueous two-phase flotation --- cork --- volatile compounds --- aroma --- waste --- bioactive compounds --- food waste --- functional foods --- characterization and extraction --- phytochemicals --- climatic change --- phenolic compounds

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Cereal foods comprise a large variety of products that make up the main part of the diet of the world population. Despite decades of research to improve cereals and cereal food quality, worldwide research coordination is now required due to market needs, processing, and climate change. Cereals and cereal foods are an important source of energy (carbohydrates, proteins, and fat), and offer a range of non-nutrient bioactive components (i.e., vitamins, minerals, dietary fiber, and phytochemicals) that provide different grades of health benefits. The main challenges for the near future include the exploration, valorization, and improvement of genetic variation for nutrients and bioactive food components; the use and implementation of biotechnological, preprocessing, and processing strategies to improve content; and the evaluation of health properties for health claims.

coix seed --- Monascus purpureus --- antioxidant --- fermentation --- HEp2 --- buckwheat --- dehulling --- germination --- LC-MS --- free phenolic --- bound phenolic --- antioxidant activity --- sorghum --- phenolic compounds --- cell growth inhibition --- cell cycle analysis --- apoptosis --- HepG2 --- Caco-2 --- wheat --- nutrients --- celiac disease --- wheat allergy --- non-celiac wheat/gluten sensitivity --- durum wheat --- milling fractions --- air-classification plant --- micronization plant --- sorghum phenolics --- anti-inflammatory --- anti-proliferative --- anti-diabetic --- anti-atherogenic --- Triticum aestivum L. --- Triticum durum Desf. --- gluten --- breadmaking --- durum grains --- genetic variability --- heritability --- climate constraints --- yield performance --- air-classified fractions --- alveographic properties --- antioxidants --- starch --- ATI --- glutenins --- gluten strength --- grain protein content --- haplotypes --- SNPs --- milling methods --- dietary fiber --- phenolic acid --- steamed bread --- leavened pancake --- multiple linear regression (MLR) --- artificial neural network (ANN) --- milled rice --- enzymes --- air classification --- inorganic contaminants --- organic contaminants --- arsenic --- mycotoxins --- maize inbred lines --- nutritional value --- protein quality --- n/a

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Food waste is becoming an important and growing concern at both local and global levels. According to the Food and Agriculture Organization of the United Nations (FAO), one-third of all food production is wasted globally, and in particular, 1.3 billion tons of food produced for human consumption is wasted per year, representing an economic loss of EUR 800 billion. The main foods wasted are represented by vegetables, fruits, meat, and fish. Considering the high availability and the composition of food waste, there is an increasing interest in their bio-valorization. Moreover, according to the global Sustainable Development Goals (SDGs 12 and 13), an appropriate waste management represents an essential prerequisite for the sustainable development.This reprint collects interesting manuscripts regarding innovative research focused on food waste valorization through fermentation processes for obtaining value-added products such as enzymes, feed additives, biofuels, animal feeds as well as other useful chemicals or products, food-grade pigments, and single-cell protein (SCP), enhancing food security and environmentally sustainable development.

Technology: general issues --- Biotechnology --- industrial food waste --- valorization --- biorefinery --- bioenergy --- biobased materials --- promotion policy --- rice husk --- pyrolysis --- porous biochar --- pore property --- surface composition --- microbial red pigment --- Monascus purpureus --- simultaneous hydrolysis and fermentation --- sustainability --- whey --- RSM --- bioethanol --- yeast fermentation --- sugar beet molasses --- industrial by-product --- scale-up --- agricultural waste --- wastewater --- microbial fuel cell --- techno-economic --- commercialization --- life cycle assessment --- Neurospora intermedia --- bread --- process development --- cheese whey --- Aspergillus awamori --- β-galactosidase --- lactose hydrolysis --- Acetobacter xylinum --- bacterial cellulose --- biosurfactant --- bioemulsifier --- waste frying oil --- Bacillus cereus --- food additives --- cookie --- microalgae --- DHA --- lignocellulosic biomass --- organosolv fractionation --- liquid fraction --- solid pulp --- omega-3 fatty acids --- soap --- olives --- olive oil --- fermentation --- food waste --- fish waste --- citrus peel --- aquafeed --- Saccharomyces cerevisiae --- Lactobacillus reuteri --- whey product --- proteins --- ultrafiltration --- nanofiltration --- keratinocytes scratch assay --- mozzarella cheese manufacturing --- pressing residue --- grape --- apple --- silage --- animal production --- enzyme production --- polyphenols --- Juglans regia L. --- walnut green husk --- agricultural wastes --- soil conditions --- glucans --- pectins --- Aspergillus oryzae --- rice hull --- paper mill wastewater --- bioremediation --- amylase --- solid-state fermentation (SSF) --- goat feeding --- durian peel --- silage additives --- propionate --- methane mitigation --- nitrogen balance --- waste management --- biofuel production --- circular economy --- single cell protein --- value-added product --- food and feed production --- yeast --- probiotics --- industrial food waste --- valorization --- biorefinery --- bioenergy --- biobased materials --- promotion policy --- rice husk --- pyrolysis --- porous biochar --- pore property --- surface composition --- microbial red pigment --- Monascus purpureus --- simultaneous hydrolysis and fermentation --- sustainability --- whey --- RSM --- bioethanol --- yeast fermentation --- sugar beet molasses --- industrial by-product --- scale-up --- agricultural waste --- wastewater --- microbial fuel cell --- techno-economic --- commercialization --- life cycle assessment --- Neurospora intermedia --- bread --- process development --- cheese whey --- Aspergillus awamori --- β-galactosidase --- lactose hydrolysis --- Acetobacter xylinum --- bacterial cellulose --- biosurfactant --- bioemulsifier --- waste frying oil --- Bacillus cereus --- food additives --- cookie --- microalgae --- DHA --- lignocellulosic biomass --- organosolv fractionation --- liquid fraction --- solid pulp --- omega-3 fatty acids --- soap --- olives --- olive oil --- fermentation --- food waste --- fish waste --- citrus peel --- aquafeed --- Saccharomyces cerevisiae --- Lactobacillus reuteri --- whey product --- proteins --- ultrafiltration --- nanofiltration --- keratinocytes scratch assay --- mozzarella cheese manufacturing --- pressing residue --- grape --- apple --- silage --- animal production --- enzyme production --- polyphenols --- Juglans regia L. --- walnut green husk --- agricultural wastes --- soil conditions --- glucans --- pectins --- Aspergillus oryzae --- rice hull --- paper mill wastewater --- bioremediation --- amylase --- solid-state fermentation (SSF) --- goat feeding --- durian peel --- silage additives --- propionate --- methane mitigation --- nitrogen balance --- waste management --- biofuel production --- circular economy --- single cell protein --- value-added product --- food and feed production --- yeast --- probiotics

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Food waste is becoming an important and growing concern at both local and global levels. According to the Food and Agriculture Organization of the United Nations (FAO), one-third of all food production is wasted globally, and in particular, 1.3 billion tons of food produced for human consumption is wasted per year, representing an economic loss of EUR 800 billion. The main foods wasted are represented by vegetables, fruits, meat, and fish. Considering the high availability and the composition of food waste, there is an increasing interest in their bio-valorization. Moreover, according to the global Sustainable Development Goals (SDGs 12 and 13), an appropriate waste management represents an essential prerequisite for the sustainable development.This reprint collects interesting manuscripts regarding innovative research focused on food waste valorization through fermentation processes for obtaining value-added products such as enzymes, feed additives, biofuels, animal feeds as well as other useful chemicals or products, food-grade pigments, and single-cell protein (SCP), enhancing food security and environmentally sustainable development.

industrial food waste --- valorization --- biorefinery --- bioenergy --- biobased materials --- promotion policy --- rice husk --- pyrolysis --- porous biochar --- pore property --- surface composition --- microbial red pigment --- Monascus purpureus --- simultaneous hydrolysis and fermentation --- sustainability --- whey --- RSM --- bioethanol --- yeast fermentation --- sugar beet molasses --- industrial by-product --- scale-up --- agricultural waste --- wastewater --- microbial fuel cell --- techno-economic --- commercialization --- life cycle assessment --- Neurospora intermedia --- bread --- process development --- cheese whey --- Aspergillus awamori --- β-galactosidase --- lactose hydrolysis --- Acetobacter xylinum --- bacterial cellulose --- biosurfactant --- bioemulsifier --- waste frying oil --- Bacillus cereus --- food additives --- cookie --- microalgae --- DHA --- lignocellulosic biomass --- organosolv fractionation --- liquid fraction --- solid pulp --- omega-3 fatty acids --- soap --- olives --- olive oil --- fermentation --- food waste --- fish waste --- citrus peel --- aquafeed --- Saccharomyces cerevisiae --- Lactobacillus reuteri --- whey product --- proteins --- ultrafiltration --- nanofiltration --- keratinocytes scratch assay --- mozzarella cheese manufacturing --- pressing residue --- grape --- apple --- silage --- animal production --- enzyme production --- polyphenols --- Juglans regia L. --- walnut green husk --- agricultural wastes --- soil conditions --- glucans --- pectins --- Aspergillus oryzae --- rice hull --- paper mill wastewater --- bioremediation --- amylase --- solid-state fermentation (SSF) --- goat feeding --- durian peel --- silage additives --- propionate --- methane mitigation --- nitrogen balance --- waste management --- biofuel production --- circular economy --- single cell protein --- value-added product --- food and feed production --- yeast --- probiotics