Nutrition 3.0: Between Tradition and Innovation

Dear Colleagues,

The "Nutrition 3.0: Between Tradition and Innovation" conference—the 21st National Congress of the Italian Society of Food Sciences—aimed to bring together doctors, biologists, nutritionists, chemists, biotechnologists, and all professionals working in the field of food and nutrition. The overarching goal was to highlight the need for personalized and sustainable interventions to promote well-being, drawing on both traditional knowledge and new technologies in diagnostics and therapeutic approaches.

This interdisciplinary conference fostered collaboration among nutritionists, endocrinologists, food chemists, food technologists, pathologists, anthropologists, and physicists. The experts presented evidence-based data that underscored the importance of integrating knowledge at all levels to achieve greater well-being and the protection of living organisms.

This Special Issue will serve as a platform to showcase the cutting-edge research and insights shared during the "Food 3.0" conference. We invite submissions from esteemed speakers and other researchers working at the intersection of food science, nutrition, and innovative technologies. The articles in this Special Issue will explore topics such as personalized nutrition, the role of tradition and novel approaches in promoting health and well-being, and the integration of various disciplines to address the complex challenges in the food and nutrition domain.

We believe this Special Issue will provide a valuable resource for researchers, practitioners, and policymakers that are interested in advancing the field of food science and nutrition through a multidisciplinary, evidence-based approach. We look forward to receiving high-quality submissions that contribute to our understanding of the evolving landscape of "Food 3.0" and its implications for human health and well-being.

Dr. Paolo Magni
Guest Editors

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