Water at Biological and Inorganic Interfaces

We analyze the role of water at biological and inorganic interfaces. In fields like food processing, food preservation or bionanotechnology the fluctuations in density and entropy due to hydration water have consequences that go from damaging the tissues to reducing the cell death for dehydration to regulating the food stability to controlling the heat-exchange at the nanoscale. We focus on the thermodynamics of hydration water at cryopreservation temperatures and its effects on the dynamics of nano-confined and protein-hydration water. We consider the relevance of confining heterogeneities for controlling the physical properties of hydration water and the effects of interfacial water on protein stability. To this aim, we describe a coarse-grained model of water that allows us to perform theoretical calculations and numerical simulations, presenting our latest results and the work in progress. Our investigation is at the frontier of knowledge in Physics, Chemistry and Biology, with a potential impact on fields such as Nanoscience, Nanotechnology and Food Science.