Series: Handbook of Food Bioengineering

In an excessively consuming society, bioengineering provides an efficient solution for food crises. Scientists and industry stakeholders have already identified potential uses of engineering sciences in virtually every segment of the food industry, from biosynthesis and bioconversion to the utilization of genetic engineered and alternative foods and food-related products. The lack of knowledge and awareness regarding the current situation, problems and scientific progress of most recent technologies and their applicative potentials contribute significantly to the low development and implementation of novel approaches related to bioengineering of foods.

In this context, the aim of the series entitled: "Handbook of Food Bioengineering" is to offer a broad and up to date perspective regarding the most recent advances, current position and potential impact of bioengineering on the food sector.

The series brings together the newest technologies and approaches regarding classic and alternative foods, processing techniques, preservation, packaging, food control and biosecurity. The implication of materials science, engineering, nanotechnology and biotechnology on the progress of future foods, as well as the potential impact on human health and ecology are also clearly highlighted by this multivolume set.

The volumes reach many types of readers, from scientists, engineers, academic, pharmaceutical, biotechnological and industrial sectors, to those interested by the progress and future of the food-related environment. Although many research studies and innovative applications have been recently developed and they could be found in multiple independent scientific papers, currently there cannot be found such a dedicated, extensive and up-to dated books, revealing all these relevant aspects of food bioengineering. 

The series includes:

      20 individual book volumes that describes specific topics in detail and encompassed the entire spectrum of that topic – advantages, disadvantages, the potential of bioengineering in food science as well as the safety measures and safeguards

      Each volume contains interdisciplinary content needed to revolutionize new methods and to empower precise and robust testing in the food chain.

      Multi-authored volumes by research scientists in the multidisciplinary fields that encompasses food science and bioengineering 

Editor: Alexandru Mihai Grumezescu

Assistant Professor, Department of Science and Engineering of Oxide Materials and Nanomaterials, Faculty of Applied Chemistry and Materials Science and Faculty of Medical Engineering, Politehnica University of Bucharest, Romania

Editor: Alina Maria Holban

Affiliation: Department of Microbiology and Immunology, Faculty of Biology, University of Bucharest; Department of Science and Engineering of Oxidic Materials and Nanomaterials, Faculty of Applied Chemistry and Materials Science, University Politehnica of Bucharest; Qualifications and Experience: Assistant Professor – General Microbiology, Medical microbiology, Immunology, Immunopathology.

Book Series: Biopolymers for Food Design

Most recent volume


Volume 20. Biopolymers for Food Design

Published: 5th April 2018 Editors: Alexandru Grumezescu Alina-Maria Holban

Biopolymers for Food Design, Volume 20 in the Handbook of Bioengineering series, describes how biopolymers have made a major impact in the food industry, from food design, to food control and safety. Biopolymers can be used in the development of novel nutritional alternatives, to replace difficult to obtain food products, or for foods inaccessible or inappropriate for a particular population (i.e. allergic to specific components). In addition, some polymers can be used as functional ingredients, and can also represent efficient scaffolds for food ingredients with therapeutic values. This valuable reference is ideal for those looking for new solutions for the food industry.

Additional volumes


Volume 19. Role of Materials Science in Food Bioengineering

Published: 2nd April 2018 Editors: Alexandru Grumezescu Alina-Maria Holban

Volume 18. Food Processing for Increased Quality and Consumption

Published: 20th March 2018 Editors: Alexandru Grumezescu Alina-Maria Holban

Volume 17. Alternative and Replacement Foods

Published: 9th March 2018 Editors: Alexandru Grumezescu Alina-Maria Holban

Volume 16. Food Control and Biosecurity

Published: 13th February 2018 Editors: Alexandru Grumezescu Alina-Maria Holban

Volume 15. Foodborne Diseases

Published: 13th February 2018 Editors: Alexandru Grumezescu Alina-Maria Holban

Volume 14. Advances in Biotechnology for Food Industry

Published: 26th January 2018 Editors: Alexandru Grumezescu Alina-Maria Holban

Volume 13. Food Quality: Balancing Health and Disease

Published: 23rd January 2018 Editors: Alexandru Grumezescu Alina-Maria Holban

Volume 12. Impact of Nanoscience in the Food Industry

Published: 13th January 2018 Editors: Alexandru Grumezescu Alina-Maria Holban

Volume 11. Diet, Microbiome and Health

Published: 8th January 2018 Editors: Alexandru Grumezescu Alina-Maria Holban

Volume 10. Microbial Contamination and Food Degradation

Published: 3rd November 2017 Editors: Alexandru Grumezescu Alina-Maria Holban

Volume 9. Food Packaging and Preservation

Published: 20th October 2017 Editors: Alexandru Grumezescu Alina-Maria Holban

Volume 8. Therapeutic Foods

Published: 6th October 2017 Editors: Alexandru Grumezescu Alina-Maria Holban

Volume 7. Natural and Artificial Flavoring Agents and Food Dyes

Published: 28th September 2017 Editors: Alexandru Grumezescu Alina-Maria Holban

Volume 6. Genetically Engineered Foods

Published: 14th September 2017 Editors: Alexandru Grumezescu Alina-Maria Holban

Volume 5. Microbial Production of Food Ingredients and Additives

Published: 15th August 2017 Editors: Alexandru Grumezescu Alina-Maria Holban

Volume 4. Ingredients Extraction by Physicochemical Methods in Food

Published: 8th August 2017 Editors: Alexandru Grumezescu Alina-Maria Holban

Volume 3. Soft Chemistry and Food Fermentation

Published: 1st August 2017 Editors: Alexandru Grumezescu Alina-Maria Holban

Volume 2. Food Bioconversion

Published: 10th July 2017 Editors: Alexandru Grumezescu Alina-Maria Holban

Volume 1. Food Biosynthesis

Published: 3rd July 2017 Editors: Alexandru Grumezescu Alina-Maria Holban