Food Science, Sustainability and Bioeconomy

As the world’s food systems grapple with intensifying climate shocks, resource constraints, rapid technological shifts, and evolving consumer expectations, the urgency to re-envision food business through the lens of innovation sciences and the bioeconomy has never been greater. This book bridges the persistent divide between technical detail and practical entrepreneurship, policy, and design imperatives. It offers a dynamic fusion of scientific-engineering convergence, smart digital supply chains, circular economy breakthroughs, and inclusive innovation—spanning bio-based technologies, financing models, policy frameworks, functional foods, urban agriculture, and resilient infrastructure. With actionable models, real-world cases, and cross-sectoral insights, it empowers readers to drive transformational change at the nexus of technology, enterprise, and sustainability, positioning them as leaders in the future-fit bioeconomy. It combines conceptual depth, case-driven insights, and practical frameworks—offering scholarly rigor for academic programs while remaining accessible and action-oriented for real-world application and executive education. 

• Uniquely bridges food science, sustainable entrepreneurship, and bioeconomic principles into a unified, practical approach—equipping readers with actionable insights and real-world case studies that enable them to lead systemic change in food systems.
• Summarizes bio-based systems, digital innovation, social equity, and circular economy perspectives, emphasizing inclusivity and global collaboration, making it an ideal resource for students, entrepreneurs, and policymakers seeking to drive sustainable, resilient, and equitable food sector transformation.
• Ideal for graduate students, early-career professionals, interdisciplinary researchers students, entrepreneurs, policy designers, and innovation managers seeking to understand or apply cutting-edge practices across food, agriculture, and bio-based sectors. 

• Food science, sustainable entrepreneurship, and bioeconomic principles.
• Bio-based systems, digital innovation, social equity and circular economy perspectives.
• Cutting-edge practices across food, agriculture, and bio-based sectors. 

Oluwatosin Ademola Ijabadeniyi holds a Ph.D. in Food Science from the University of Pretoria and an MBA from the Durban University of Technology, both in South Africa. Since 2001, he has built an international career in academia and research, with a core focus on food quality and safety. Formerly a Full Professor at Durban University of Technology, he now serves as an Honorary Research Professor at the same institution. Tosin is the editor of Food Science and Technology: Trends and Future Prospects, along with two other textbooks in the field. An alumnus of the UC Davis Institute for Innovation and Entrepreneurship, he has also completed executive programs in Sustainable Business Strategy , Disruptive Strategy and Health Care Strategy at Harvard Business School. His distinguished career bridges both academic and industry spheres, earning him multiple research grants, awards, and fellowships—including the Association of Commonwealth Universities Fellowship and the APHL-CDC Fellowship. Now based in the United States, Tosin continues to share his global expertise by mentoring others in innovation, food systems, and investment strategy.

Titilayo Adenike Ajayeoba is an associate Professor at the Food Science and Nutrition Unit, Department of Microbiology, Adeleke University, Ede, Osun state, Nigeria. Titilayo earned her doctoral degree in Food Microbiology and Biotechnology from the Federal University of Agriculture, Abeokuta, Nigeria in the year 2016. She has been involved in teach, tutoring, mentoring, carrying out research and publishing in microbial technology, food beverages and fermentation, food microbiology, food genomics, biotechnology and genetic engineering, and food quality and safety since 2007. She also completed her postdoctoral research (NRF-TWAS) exposure on the application of microorganisms and microbial metabolites from fermented food and beverages in food and health development, the safety and value addition to indigenous food products and enhancement of food waste management under Prof. Ijadeniyi in the year 2020. Titilayo is a member of various national and international professional bodies, and has been the recipient of some research awards.