**About the Editor**

#### **Hiroyuki Takeno**

Hiroyuki Takeno is currently an associate professor in the Division of Molecular Science at the Graduate School of Science and Technology, Gunma University, and at the Gunma University Center for Food Science and Wellness, Japan. He earned his bachelor's degree in 1992 and his doctoral degree from Kyoto University in 2000 under the supervision of Prof. Takeji Hashimoto.

His current research interests are 1) the mechanical and structural properties of tough composite gels, 2) the electro-responsive behavior of ion gels, and 3) the control of the mechanical properties of food gels.
