In an agricultural system, soil quality is essential to develop sustainable food production, given by its role in the water and nutrients supply and as buffer system of diffuse pollution coming from excessive application of fertilizers, pesticides and water irrigation of different quality, among others. Moreover, the efficient use of resources is essential to increase sustainable food production, with quality standards that promote human health. Production technologies and processing of current food, commonly ignore the unintended consequences of these strategies on human health, which are related not only to the nutritional quality of food but also with environmental effects that have an impact on the quality of lives of people (e.g. soil degradation, loss of biodiversity, high carbon emissions, etc.). The agronomic management, designed to optimise the functionality of the soil and the efficient use of resources, will improve performance and quality of agricultural products in order to meet the food needs of the population, establishing a production line from “soil to plate” that optimises food production both in quality and quantity, sustainably.
This line proposes to determine the impact of sustainable management practices in soil, crops and processing, in the production of food that is safe and rich in bioactive elements that allow to establish healthy soil to plate production systems.
The objectives of this RL will be achieved through projects implemented by researchers of the nucleus and through new research proposals seeking to integrate different disciplines (Food Engineering, Agronomy, Engineering, Physiology) and to include new field and laboratory methods for the study of soil to plate production systems that are sustainable and healthy.