The proposed book titled as "Bioprospection of Co-products and Agro-industrial Wastes: A Sustainable Biotechnological Approach", seeks to offer the importance of the recycling, reuse of food residue, byproducts of fruits and agri-wastes to the academic community and industries.

Bioprospecting of Co-Products and Agro-industrial Wastes: Opportunities and Challenges. Technological Prospection for the Use of Food Plants with a Focus on the Food, Pharmaceutical and Cosmetics Industry. Technological Potential of Unconventional Food Plants (UFP). Biotechnological Applications of Flours and By-products of Mauritia flexuosa L. Fruits. Sustainable Use of Food Waste in the Preparation of Biodegradable Packaging for the Food Industry. Edible Films and Coatings: Raw Material, Properties, and its Application in Food. Perspectives For Using the Fruits of Cacti from the Caatinga of Piauí For Nutritional and Biotechnological Purposes. Cashew's Industry: Products, Co-products and its Applications. Chemistry, Management, Functional Properties and Biotechnological Applications of Ocimum Essential Oils in the Food Industry. Moringa oleifera Seed Cake: A By-product of Oil Extraction with Biotechnological Potential. The Role of Microorganisms in the Use of Food-Waste. General Toxicological Aspects of Toxins from Conventional and Non-Conventional Foods. Annonaceae Family: Characteristics, Properties and Applications. Potential Exploitation of Residual Avocado (Persea americana) Seeds in the Development of Functional Foods with Glycemia-and Cholesterol-lowering Properties. Perspectives for the Reuse of Bacuri (Platonia insignis) for Nutritional and Biotechnological Applications. Red Pitaya (Hylocereus polyrhizus) as a Functional Food: Nutritional Value, Phytochemical Content and Health-Promoting Effects. Functional Properties of Plant By-products: Studies in Animal Models and Clinical Applications. The Benefits of Integral Use of Food in Waste Reduction, Nutrient Density and Human Health.