{{viewModel.configuracaoAnais.tituloAnais}}

Preface

It is with great enthusiasm and satisfaction that we present the Book of the IV Simpósio de Ciência e Tecnologia de Alimentos (SICITAL), held from May 6th to May 8th, 2025. This event once again served as a dynamic forum for scientific exchange, innovation, and collaboration in the field of Food Science and Technology, bringing together researchers, professionals, and students from across Brazil and beyond.

Over the course of three evenings, SICITAL offered a rich and diverse program, with lectures from renowned experts and the presentation of high-quality scientific work that reflects the vibrancy and relevance of food research in addressing current challenges related to sustainability, nutrition, processing, and innovation.

The symposium opened with insightful contributions from Cristina Rosell, who shared strategies to innovate cereal-based foods using non-conventional ingredients, and Jefferson Luiz, who presented novel applications of ethanol immersion as a pretreatment for drying. Their talks inspired critical discussions around technological adaptation and ingredient valorization.
Watch Day 1: https://www.youtube.com/live/ngPP1gACe5o?si=vfp8Vaxtv2QMspQ5

The second day highlighted the intersection of food technology with cultural and environmental sustainability. Rebeca Reyes introduced innovative uses of Andean grains through 3D printing and community extension, while Antonio Fernandes explored how ancestral cheese-making processes can harmonize with modern sustainability goals.
Watch Day 2: https://www.youtube.com/live/QZPxt-STN-c?si=e8GbJvroH2v_zWpb

On the final day, Eduardo Oliveira addressed the broader challenges of sustainable food production, followed by Marcio Schmiele and Cíntia Lacerda, who showcased the scientific potential of underutilized semi-arid species such as umbu and forage palm.
Watch Day 3: https://www.youtube.com/live/svJOqKBO3bE?si=iNDDc9_xlY8M37EQ

In parallel, each session celebrated the efforts of young researchers through the presentation of award-winning works, covering themes such as bioactive compounds, functional gels, microbiological safety, bioplastics, and sustainable protein sources from edible insects.

This book compiles the scientific contributions presented during the event, showcasing the diversity of topics, methodologies, and innovative spirit that characterize our field. We hope it serves as a valuable resource for those seeking to advance knowledge, foster collaboration, and contribute to a more sustainable and inclusive food system.

We thank all participants, speakers, reviewers, organizing committee members, and institutional supporters who made the IV SICITAL a remarkable success. Let this be not only a record of what was shared but also a seed for future discoveries and partnerships.

Sincerely,

Cristina M. Rosell, PhD

Head of Department