This book provides a comprehensive overview of piezoelectric sensor devices and instrumentation and their use for chemical and biochemical analysis. Sensors relying on established transducers, such as the quartz crystal microbalance (QCM) and the surface acoustic wave resonator (SAW) are covered, and novel devices like surface transverse wave (STW) resonators, film bulk acoustic resonators (FBAR) as well as non-piezoelectric devices with mass-sensitive properties are presented. As their name implies, such devices respond directly to mass changes on their surfaces and thus address the most fundamental quality of any analytes.

Traditional sourdough bread refers to spontaneous fermentation of cereals by lactic acid bacteria and yeasts, leading to natural selections of microorganisms. The metabolic activity of these microorganisms promotes the formation of organic acids, flavor development and leavening in food matrices, which most know as sourdough bread. This bread is still widely manufactured at farm level across Europe and worldwide, being highly appreciated by consumers for its distinct flavor, texture, healthy attributes and natural origin.

The complexity of food chemistry makes it a challenging subject for students studying in a food science course. Although there are excellent food chemistry books available in the market they have two major flaws: they are either encyclopedic or they are not pitched correctly to undergraduate food science students. The first problem creates difficulties for students to identify what is important and how much they need to know. The second problem arises when the book is written by authors that are not food scientists (e.g., chemists), they are not academics that are engaged with teaching or they are not sufficiently qualified to teach. In this case, it is difficult to find links between the chemistry of foods and its relevance to applications or, quite frequently, future employment prospects of the student.

This book provides a comprehensive overview of current scientific research on citrus juice and by-product technologies. It covers various aspects of citrus and its processing, encompassing biochemistry, advanced juice processing technology, and health considerations. The book also delves into testing methodologies for various chemicals, phytochemicals, and bitter compounds. Furthermore, it presents innovative and efficient methods for the detection, quantification, and removal of bitter chemicals to enhance the commercial appeal of bitter cultivars. A special emphasis is placed on non-thermal processing, exploring the multifaceted aspects of citrus juice processing, including by-products. In addition, the book addresses the safety aspects of processed juice and related products, a topic often overlooked in other works. It particularly highlights the packaging requirements for juice and related goods.

This book highlights the latest clinical research and advancements in 3D (bio)printing and 4D printing using stimulus-responsive hydrogels as well as the concept of self-healing and its amalgamation with 3D printed injectable cell-laden tissue constructs. It also explores the use of metal-free “click” chemistry and enzymes such as horseradish peroxidase, hematin, tyrosinase, and transglutaminase to obtain chemically crosslinked hydrogels and the in vitro and in vivo responses. Lastly, the book briefly examines the future of drug delivery and the potentials offered by microrobotics and self-powered devices based on triboelectric nanogenerators. This book caters to biomedical researchers and clinical practitioners working in tissue reconstruction and drug/therapeutic delivery.

Otto Hahn (1879-1968) was awarded the 1944 Nobel Prize for Chemistry for his work on atomic fission: his work in Berlin in the 1930s and 1940s with Lise Meitner and Fritz Strassmann led to the discovery that uranium nuclei bombarded by neutrons undergo spontaneous fission, releasing enormous energies. This work, conveyed to England and the US by scientific refugees from Nazi Germany, led to the instigation of the Manhattan Project and the development of the Atomic Bomb.

When we decided to organize an International Symposium dedicated to Professor Daudel, a question arose: on which themes should such a Symposium bear? After having reviewed all the themes on which P r o f ~ s s o r Daudel has worked during his long career, Imre Csizmadia and myself were somewhat at a loss; these themes ranged from Atomic Physics to Molecular Biology, with a stress on Theoretical Chemistry. Then I recalled a conversation I had in 1968, when I was in V a n c o u v e ~ with Harden McConnell, on leave from Stanford. I asked him why he had switched to Biology; he answered: "I'm often asked thiS question. But I don't feel I've ever switched to Biology. I have always been interdsted in molecules, just molecules: in Physics, Chemistry, and Biology". I felt this flash of wit would make a perfect title for a Symposium dedicated to Professor D a u ~ e l , who has also been interested in molecules in Physics, Chemistry, and Biology, lIDt from a theoretical viewpoint.

The scientific subjects range therefore through the fundamentals of physics, solid -state properties, all branches of chemistry, biochemistry, and molecular biology. In some of the essays, the authors consider relationships to more philosophic or artistic matters. In Science, every concept, question, conclusion, experimental result, method, theory or relationship is always open to reexamination. Molecules do exist! Nevertheless, there are serious questions about precise definition.

This contributed book, as a part of a series of CERES publications, provides a multi-regional and cross-sectoral analysis of the interlinkages, challenges, and emerging responses in the areas of water security, climate change, and food systems, especially in a context marked by severe implications of the COVID-19 pandemic, increased climate vulnerability of many regions already water stressed, and an ambitious global action aiming at curbing climate change and restoring ecosystem. In the first set of chapters, the water, food, and environmental/climate security nexus is explored theoretically and by reference to empirical research covering many regions and sectors. In another set of chapters, the impacts of climate change on water resources and water-stressed regions are identified along with their implications for food systems and security. Other chapters of the volume identify the emerging solutions to the nexus challenges, mainly adaptation and mitigation options, governance and management approaches, technological and economic solutions, innovative farming and water management practices, etc. Most chapters scheduled for publication address timely and future-oriented topics, are based on empirical research particularly done in water-constrained and climate vulnerable countries from Asia, Africa, and the MENA region, and provide policy-oriented inputs and recommendations to guide change processes at multiple scales.

Protein is one of the most important ingredients of the human diet and is considered crucial for the growth development of all age groups. Studies have set the recommended dietary allowance of protein as 0.8 g/kg body weight per day for healthy adults. The world population is projected to reach 10 billion by 2050 and it will be a significant challenge for the scientific community to overcome the growing demand for protein. The results of global warming, from shifting climactic conditions to unpredictable rainfalls, have further complicated the situation. The search for alternative protein sources that can be both sustainable and renewable is one of the major challenges in the face of potential mass protein malnutrition.