José Juan Buenrostro-Figueroa, PhD, is a Researcher at the Research Center for Food and Development, A.C., Mexico. Dr. Buenrostro-Figueroa has experience in bioprocess development, including microbial processes for enzyme production and recovery of bioactive compounds, valorization of agroindustrial byproducts, and extraction and characterization of bioactive compounds from plants and agroindustrial wastes. He has published papers in indexed journals, book chapters, edited books, and many contributions at scientific meetings. Dr. Buenrostro-Figueroa has been a member of SNI (National System of Researchers, Mexico), the Mexican Society of Biotechnology and Bioengineering (SMBB), and the Mexican Society for Food Protection affiliate of the International Association for Food Protection. He became a food engineer at the Antonio Narro Agrarian Autonomous University.Julio César Tafolla-Arellano, PhD, is a full-time Research Professor in the Department of Basic Sciences of the Autonomous Agrarian University Antonio Narro in Coahuila, Mexico. He is the Head of the Biotechnology and Molecular Biology Laboratory and a member of the Mexican Association of Food Engineering and Biotechnology. He is editor-in-chief of the journals Universitas Agri and Revista Agraria. Dr. Tafolla-Arellano is a member of the Mexican National System of Researchers (level I). His research is focused on the study of the biotechnological use of plants through an interdisciplinary omics approach, biocatalysis, bioinformatics, and food biotechnology. He became an engineer in food science and technology at the Autonomous Agrarian University Antonio Narro. He has published several books, chapters, and articles in indexed journals and developed several research projects.

• 1. Spirulina as a Novel Bioactive Material in Edible Films and Coatings for Sustainable Packaging Systems 2. Food Grade Emulsions for Delivery of Bioactive Compounds and Functional Foods 3. Nanotechnology Applied to Agriculture for the Efficient Use of Nitrogen 4. Perspectives of Bioplastics in Food Packaging: Sustainable Alternatives of Production 5. Proposal of a Biorefinery Design for the Utilization of Pineapple Stubble Using Aspen Plus 6. Valorization of Apple Residues: A Potential Biorefinery 7. Insights into Nuclear Magnetic Resonance Spectroscopy as a Tool for Metabolic Markers in Pre- and Post-Harvest Sustainable Production of Food Crops 8. General Perspective of Iron Biofortification: A Promising Tool Against Mineral Disorder Nutrition 9. Bacterial Nanocellulose: Production and Perspectives for Future Applications in Food Industry 10. Functionalized Starch Biomaterials as a Possible Alternative in the Future of Food Packaging: Advantages, Disadvantages, and Perspectives 11. Agrochemicals as A Risk to Food Security in Mexico: A Case Study