This new volume covers conceptual frameworks for understanding the functional construct of agro-foodinnovation and farming. It presents a selection of topics on regenerative agriculture and farming that leadto practices that can be useful on both organic and conventional farms. The volume first looks at ecotechnologiesin the agrifood industry, such as the production of bacterial metabolites againstphytopathogenic fungi as an alternative in food preservation, how food affects gut microbiota, the role ofprobiotic rhizobacteria in agriculture, and nanocellulose-based composites in the food industry. Theauthors also explore eco-technologies for water reuse in agricultural irrigation, eco-friendly farmingpractices to ensure sustainability, and ways to limit agricultural soil and air pollution in farming systems.
