Introduction: Nutrition, public health, and sustainability : an overview of current challenges and future perspectives / Strategies to achieve a healthy and balanced diet : fruits and vegetables as a natural source of bioactive compounds

Reduction of caloric intake: Strategies to reduce lipid consumption / Strategies to achieve a healthy diet and health : reduction of trans fat and saturated fatty acids / Sugar reduction : Stevia rebaudiana Bertoni as a natural sweetener

Salt reduction and development of new foods: Current and future strategies to reduce salt consumption / Edible whey protein films and coatings added with prebiotic ingredients

Labelling, nutritional education and new strategies: Labeling and nutritional education / Nutrigenomics and public health / Nutrition, public health politics and dietary tools

Sustainability and public health : use of waste and by-products: Valorization of waste and by-products from food industries through the use of innovative technologies