Biosensors are nowadays a powerful alternative to conventional analytical techniques for controlling the quality of not only natural water but also process water used by the food industry during the production process, as well as wastewater prior to release into natural watercourses. The goal is to provide the required quality and safety of water from the standpoint of heavy metal contamination. The basic and most important characteristics of biosensors are high sensitivity, short response time, specificity, and relatively low production cost. Biosensors can detect the presence and measure the content of various toxic substances (pesticides, heavy metals, etc.) not only in water but also in food. Detection of contaminants, primarily heavy metals in water used in food production processes, is a potential area of biosensor application in the food industry. Biosensors can be adapted for direct and continuous (online) monitoring by measuring certain analytes that can affect the quality and safety of water. This chapter will give an overview of the development and application of biosensors in order to control the quality and safety of water from the standpoint of the presence of heavy metals.

The problem of environmental pollution is more expressed and more present by the development of the industry and the growth of the human population. Pollution of natural and wastewater is most often due to the release of heavy metals into watercourses. The greatest challenge for researchers is choosing the right biomass from a large number of low-cost biomaterials, and availability and price are very important selection factors. Microbial biomass, forestry waste and agroindustrial complexes are most frequently examined, as well as various macromolecules of natural origin. In this paper, barley straw that arises as agricultural waste product in barley production in Bosnia and Herzegovina, was used as a biosorbent. In the experimental part, physical and chemical characterization of  barley straw was performed, after which the efficiency of removing Cd(II) and Ni(II) from aqueous solutions, using barley straw, and the influence of process parameters (pH value of aqueous solution, biosorbent size, interaction of metal ions) on the biosorption capacity were tested. It can be concluded that barley straw has good adsoption characteristics for the use as a low-cost natural sorbent for the removal of heavy metals from water.

Summary The term "nano" refers to nano particle size from 1 to 100 nanometers. The term "nanotechnology" was first introduced by Norio Taniguchi in 1974. Nanotechnology may be used to improve the taste and texture of food and for the production of packaging that maintain fresh product. The primary function of packaging is to maintain the quality and safety of products during transport and storage period, as well as to extend its viability by preventing unwanted effect agents such as microorganisms, chemical contaminants, oxygen, moisture and light. The aim of this paper is to point out the achievements of nanotechnology in terms of food packaging with an overview of polymers that are commonly used in food packaging, as well as strategies to improve the physical properties of polymers, including mechanical strength, thermal stability and barrier to gases. By studing of recently published literature, it was clear that nanomaterials such as nano polymers are trying to replace conventional materials in food packaging. Nanosensors can be used to prove the presence of contaminants, microtoxins and microorganisms in food.

The content of the some ingredients, such as proteins, ash, etc. is important in food products, either they are present in raw materials or in final products. As wheat is also very important food raw material, and flour as the fi nal product of milling, it is important to know their specific physical – chemical properties. The importance of knowing the physical and chemical properties of wheat and flour is due to the determination of quality and kind of fl our which is produced after milling process. In this work, some physical – chemical properties are determined and some comparations of characteristics were performed in both wheat and flour. Characteristics that were observed in this work are moisture content, ash content, protein content, Zeleny sedimentation value, gluten content and water adsorption values. On the base of results obtained in this work, some conclusions are made that could be useful for milling industry.