Alexandru Mihai Grumezescu is a lecturer in the Department of Science and Engineering of Oxide Materials and Nanomaterials, at the Faculty of Applied Chemistry and Materials Science, Politehnica University of Bucharest, Romania. He is an experienced researcher and published editor in the field of nano and biostructures. He is the editor-in-chief of two international open access journals: Biointerface Research in Applied Chemistry, Letters and Applied NanoBioScience. Dr. Grumezescu has published more than 200 peer-reviewed papers, authored nine books, and has served as an editor for more than 50 scholarly books.

"...a resource for scientists, researchers and engineers working in the field of food science and biotechnology, as well as for students who wish to inquire on cutting edge technologies." --Tecnica Molitoria

• 1. An update of definitions and regulations regarding nanomaterials in foods and other consumer products2. Applications and implications of nanotechnology in aquaculture3. Natural materials as promising rheology modifiers for food applications4. Starch nanomaterials: A state-of-the-art review and future trends5. Cellulose/inorganic nanocomposites for use in food industry6. Recent advances in the application of nanomaterials and nanotechnology in food research7. Self-assembled carbohydrate nanostructures: synthesis and strategies to functional applications in food8. Nano-structures for agriculture9. Nanotechnology and wine10. Toxicological scenario of nanoproducts11. Active film from chitosan incorporated with natural active compounds12. Applications of nanotechnology in nutrition: Potential and safety issues13. Application of nanostructures in the plant pathogenic strains14. Effect of concentration and temperature on the phase transitions of polymer composites doped by kappa carrageenan and alginate15. Plant stress signaling through corresponding nano-biotechnology16. Nanotechnology in healthier meat processing17. Application of nanotechnology for quality improvement in food processing18. Nanofibers based on chitin: a new functional food19. Electrospun nanofibers as gelling and thickening agents20. Magnetic separation of nanobio-structured systems for innovation of biocatalytic processes in food industry

Alexandru Mihai Grumezescu is a lecturer in the Department of Science and Engineering of Oxide Materials and Nanomaterials, at the Faculty of Applied Chemistry and Materials Science, Politehnica University of Bucharest, Romania. He is an experienced researcher and published editor in the field of nano and biostructures. He is the editor-in-chief of two international open access journals: Biointerface Research in Applied Chemistry, Letters and Applied NanoBioScience. Dr. Grumezescu has published more than 200 peer-reviewed papers, authored nine books, and has served as an editor for more than 50 scholarly books.

"...a resource for scientists, researchers and engineers working in the field of food science and biotechnology, as well as for students who wish to inquire on cutting edge technologies." --Tecnica Molitoria

• 1. An update of definitions and regulations regarding nanomaterials in foods and other consumer products2. Applications and implications of nanotechnology in aquaculture3. Natural materials as promising rheology modifiers for food applications4. Starch nanomaterials: A state-of-the-art review and future trends5. Cellulose/inorganic nanocomposites for use in food industry6. Recent advances in the application of nanomaterials and nanotechnology in food research7. Self-assembled carbohydrate nanostructures: synthesis and strategies to functional applications in food8. Nano-structures for agriculture9. Nanotechnology and wine10. Toxicological scenario of nanoproducts11. Active film from chitosan incorporated with natural active compounds12. Applications of nanotechnology in nutrition: Potential and safety issues13. Application of nanostructures in the plant pathogenic strains14. Effect of concentration and temperature on the phase transitions of polymer composites doped by kappa carrageenan and alginate15. Plant stress signaling through corresponding nano-biotechnology16. Nanotechnology in healthier meat processing17. Application of nanotechnology for quality improvement in food processing18. Nanofibers based on chitin: a new functional food19. Electrospun nanofibers as gelling and thickening agents20. Magnetic separation of nanobio-structured systems for innovation of biocatalytic processes in food industry

Alexandru Mihai Grumezescu is a lecturer in the Department of Science and Engineering of Oxide Materials and Nanomaterials, at the Faculty of Applied Chemistry and Materials Science, Politehnica University of Bucharest, Romania. He is an experienced researcher and published editor in the field of nano and biostructures. He is the editor-in-chief of two international open access journals: Biointerface Research in Applied Chemistry, Letters and Applied NanoBioScience. Dr. Grumezescu has published more than 200 peer-reviewed papers, authored nine books, and has served as an editor for more than 50 scholarly books.

"...a resource for scientists, researchers and engineers working in the field of food science and biotechnology, as well as for students who wish to inquire on cutting edge technologies." --Tecnica Molitoria

• 1. An update of definitions and regulations regarding nanomaterials in foods and other consumer products2. Applications and implications of nanotechnology in aquaculture3. Natural materials as promising rheology modifiers for food applications4. Starch nanomaterials: A state-of-the-art review and future trends5. Cellulose/inorganic nanocomposites for use in food industry6. Recent advances in the application of nanomaterials and nanotechnology in food research7. Self-assembled carbohydrate nanostructures: synthesis and strategies to functional applications in food8. Nano-structures for agriculture9. Nanotechnology and wine10. Toxicological scenario of nanoproducts11. Active film from chitosan incorporated with natural active compounds12. Applications of nanotechnology in nutrition: Potential and safety issues13. Application of nanostructures in the plant pathogenic strains14. Effect of concentration and temperature on the phase transitions of polymer composites doped by kappa carrageenan and alginate15. Plant stress signaling through corresponding nano-biotechnology16. Nanotechnology in healthier meat processing17. Application of nanotechnology for quality improvement in food processing18. Nanofibers based on chitin: a new functional food19. Electrospun nanofibers as gelling and thickening agents20. Magnetic separation of nanobio-structured systems for innovation of biocatalytic processes in food industry