Biotechnological Progress and Beverage Consumption

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. Alina-Maria Holban is a lecturer in Microbiology and Immunology, at the Faculty of Biology, University of Bucharest; and associate researcher at the University Politehnica of Bucharest, Romania. Her primary area of research is the development of bionanomaterials with antimicrobial applications. Dr. Holban has published 75 papers in peer-reviewed journals, 42 conference/symposia proceedings, and has edited more than 21 edited books.

• 1. Biotechnological Interventions in Beverage Production2. Emerging Technologies for the improvement of bioactive concentration in functional beverages3. Immobilized β-galactosidases for improved synthesis of short-chain galacto-oligosaccharides4. Biotechnological approaches for tea improvement5. Biotechnological tools in the production of functional cereal-based beverages6. Role of Encapsulation in Functional Beverages7. Tavern or Coyol Wine a Beverage from Palm Sap with Biotechnological Potential8. Biotechnology of Flavored or Special Wines9. Antioxidant activity of polyphenols extracted from hop used in craft beer10. Challenges in the production line of new generation balsamic vinegars11. Immobilized Cell Bioreactors in Fermented Beverge Production: Desgin And Modelling12. Fermentative bioprocesses13. Green technological fermentation for probioticated beverages for health enhancement14. Footprint of non-conventional yeasts and their contribution in alcoholic fermentations15. Isolation, selection and identification techniques for non-Saccharomyces yeasts of oenological interest