Ci a ion: Chasquibol, N.; Sammán, N.;
Maldonado, P.; Me eles, L.; Zúñiga-
López, M.C.; Repo-Ca asco-Valencia,
R.; Ha os, C.M. P e ace o he VI
In e na ional Cong ess la ValSe-Food.
Biol. Li e Sci. Fo um 2024,37, 24.
h ps://doi.o g/10.3390/
bls 2024037024
Published: 23 Decembe 2024
Copy igh : © 2024 by he au ho s.
Licensee MDPI, Basel, Swi ze land.
This a icle is an open access a icle
dis ibu ed unde he e ms and
condi ions o he C ea i e Commons
A ibu ion (CC BY) license (h ps://
c ea i ecommons.o g/licenses/by/
4.0/).
Edi o ial
P e ace o he VI In e na ional Cong ess la ValSe-Food
Nancy Chasquibol 1, No ma Sammán2, Ped o Maldonado 3, Lau a Me eles 4, Ma. Ca olina Zúñiga-López 5,
Ri a Repo-Ca asco-Valencia 6and Claudia Mónika Ha os 7,*
1
Ingenie ía Indus ial, G upo de In es igación en Alimen os Funcionales, Ins i u o de In es igación Cien í ica,
Uni e sidad de Lima, A . Ja ie P ado Es e 4600, Fundo Mon e ico Chico, Su co, Lima 15023, Pe u;
[email p o ec ed]
2Facul ad de Ingenie ía, CIITED-Uni e sidad Nacional de Jujuy-CONICET, San Sal ado de Jujuy 4600,
A gen ina; [email p o ec ed]
3Depa men o Food Science and Bio echnology, Escuela Poli écnica Nacional, Qui o 17-01-2759, Ecuado ;
[email p o ec ed]
4Bioquímica de Alimen os Depa men , BIOALSA G oup, Facul ad de Ciencias Químicas, Uni e sidad
Nacional de Asunción (FCQ-UNA), San Lo enzo P.O. Box 1055, Pa aguay; lau ame [email p o ec ed]
5Depa amen o de Química Ino ganica y Anali ica, Facul ad de Ciencias Químicas y Fa -Maceu icas,
Uni e sidad de Chile, San iago 8380492, Chile; [email p o ec ed]
6
Cen o de In es igación e Inno ación en G anos Andinos (CIINCA), Uni e sidad Nacional Ag a ia la Molina,
Lima 012, Pe u; [email p o ec ed]
7Ce eal G oup, Ins i u o de Ag oquímica y Tecnología de Alimen os, Spanish Council o Scien i ic
Resea ch (IATA-CSIC), 46980 Valencia, Spain
*Co espondence: cmha [email p o ec ed]; Tel.: +34-963900022
1. In oduc ion
The g owing in e es in Ibe o-Ame ican Valuable Seeds has led o in ensi ied esea ch
e o s in ecen decades. This book encapsula es he p oceedings o he VI In e na ional
Ia ValSe-Food Ne wo k, i led “P omo ing biodi e si y, sus ainabili y, and ood secu i y
h ough Ibe o-Ame ican ances al c ops”, which ook place a he Uni e sidad de Lima
om Sep embe 23 o 25 in Lima, Pe u.
Ibe o-Ame ican c ops a e cu en ly unde u ilized, wi h cul i a ion le els emaining
ela i ely low. None heless, he e has been a signi ican ise in global in e es in hese c ops,
esul ing in inc eased p oduc ion and ma ke p ices. These seeds ha e gained ecogni ion
om ood scien is s and p oduce s o hei ou s anding nu i ional bene i s. They a e ich
in high-quali y p o eins, ibe s, and s a ches, ha e dis inc i e p ope ies, and also ha e a
weal h o mic onu ien s including i amins, mine als, and bioac i e compounds.
The ne wo k’s ocus on s udying and p omo ing Ibe o-Ame ican c ops aims o sup-
po he conse a ion o gene ic di e si y. Ibe o-Ame ican c ops, wi h hei unique ai s
de eloped h ough cen u ies o na u al selec ion, a e essen ial esou ces o u u e b eeding
p og ams and o c ea ing c ops ha a e esilien o clima e change. By p ese ing and
u ilizing hese c ops, we can help main ain biodi e si y and sa egua d aluable gene ic
esou ces agains en i onmen al challenges.
The p ima y goal o he ne wo k is o os e a collabo a i e en i onmen among he
global scien i ic communi y o ad ance he de elopmen o sa e, sus ainable, and nu i-
ious ood om ancien c ops. This in ol es pa ne ships among esea che s, ins i u ions,
indus y p o essionals, and he public. Addi ionally, he In e na ional ValSe-Food Ne wo k
seeks o p omo e he sus ainable p og ess o science and echnology h ough he s udy and
applica ion o La in-Ame ican c ops.
Biol. Li e Sci. Fo um 2024,37, 24. h ps://doi.o g/10.3390/bls 2024037024 h ps://www.mdpi.com/jou nal/bls
Biol. Li e Sci. Fo um 2024,37, 24 2 o 3
2. Topics
The con e ence was s uc u ed in o di e en sec ions o co e a ious opics ela ed o
ag icul u e, ood echnology, nu i ion, heal h p omo ion, and clima e change.
•Session I: Ag onomy and C op Di e si y in he Face o Clima e Change.
•
Session II: Food Technology and Inno a ion. Biodi e si y and T ends. Sus ainable
Managemen o Food Was e.
•
Session III: Nu i ional and Heal h P omo ion. Poli ical and Socioeconomic Pe spec i es.
Each sec ion ea u ed keyno e p esen a ions, esea ch pape p esen a ions, panel dis-
cussions, in e ac i e pos e sessions, and concluded wi h ound able discussions o u he
acili a e knowledge exchange and collabo a ion among pa icipan s. The con e ence
co e ed a wide ange o opics, os e ing in e disciplina y dialog and p omo ing holis ic
app oaches o sus ainable ag icul u e, ood echnology, nu i ion, heal h p omo ion, and
clima e change.
3. Commi ees
3.1. Scien i ic Commi ee
•Nancy Chasquibol
Ingenie ía Indus ial, G upo de In es igación en Alimen os Funcionales, Ins i u o de
In es igación Cien í ica, Uni e sidad de Lima, Lima, Pe u
•No ma Sammán
Facul ad de Ingenie ía, CIITED-Uni e sidad Nacional de Jujuy-CONICET, Jujuy, A gen ina
•Ped o Maldonado
Depa men o Food Science and Bio echnology, Escuela Poli écnica Nacional, Qui o,
Ecuado
•Lau a Me eles
Bioquímica de Alimen os Depa men , BIOALSA G oup, Facul ad de Ciencias Químicas,
Uni e sidad Na-cional de Asunción (FCQ-UNA), San Lo enzo, Pa aguay
•Ma. Ca olina Zúñiga-López
Depa amen o de Química Ino ganica y Anali ica, Facul ad de Ciencias Químicas y Fa ma-
ceu icas, Uni e sidad de Chile, San iago, Chile
•Ri a Repo-Ca asco Valencia
Cen o de In es igación e Inno ación en G anos Andinos (CIINCA), Uni e sidad Nacional
Ag a ia la Molina, Lima, Pe u
•Claudia Mónika Ha os
Coo dina o o In e na ional ValSe-Food Ne wo k
Ce eal G oup, Ins i u o de Ag oquímica y Tecnología de Alimen os, Spanish Council o
Scien i ic Resea ch (IATA-CSIC), Valencia, Spain
3.2. O ganize Commi ee-Comple e
•Nancy Chasquibol
Ingenie ía Indus ial, G upo de In es igación en Alimen os Funcionales, Ins i u o de
In es igación Cien í ica, Uni e sidad de Lima, Lima, Pe u
•Claudia Mónika Ha os
Coo dina o o In e na ional ValSe-Food Ne wo k
Ce eal G oup, Ins i u o de Ag oquímica y Tecnología de Alimen os, Spanish Council o
Scien i ic Resea ch (IATA-CSIC), Valencia, Spain
Biol. Li e Sci. Fo um 2024,37, 24 3 o 3
Funding: This cong ess was unded by Uni e sidad de Lima and ValSe-Food Ne wo k.
Con lic s o In e es : The au ho s decla e no con lic s o in e es .
Disclaime /Publishe ’s No e: The s a emen s, opinions and da a con ained in all publica ions a e solely hose o he indi idual
au ho (s) and con ibu o (s) and no o MDPI and/o he edi o (s). MDPI and/o he edi o (s) disclaim esponsibili y o any inju y o
people o p ope y esul ing om any ideas, me hods, ins uc ions o p oduc s e e ed o in he con en .
