Starch, the second most abundant biomass material in nature, is a natural, renewable, and biodegradable polymer which is produced by many plants as a source of stored energy. The starch structure has been under research for years. Starch consists of mainly two glucosidic macromolecules namely, amylose and amylopectin. In most common types of starch the weight percentage range of amylose lies between 72 and 82%. Amylopectin ranges from 18 to 28%. However, some mutant types of starch have very high amylose content (up to 70%) and even more in the case of a starch called amylomaize. Starches with very low amylose content (about 1%) also exist which are called waxy maize. Amylose is de?ned as a linear macromolecule consisting of glucose units linked by (1-4) ?-D-glycoside bonds. Amylose is slightly branched by (1-6)-linkages. On the contrary, amylopectin is a highly branched polymer consisting of relatively short branches of ?-D-(1-4) glycopyranose, interlinked by ?-D-(1 6)-glycosidic linkages approximately every 22 glucose units. The aim of this thesis was to fabricate starch, amylose, and amylopectin nanoparticles using electrospraying method. At the same time the effect of some variables such as polymer solution concentration, surface tension, viscosity as well as voltage, polymer solution feed rate and nozzle-collector distance on the size of electrosprayed amylose and amylopectin nanoparticles was investigated. The major stages of particle formation during electrospraying consists of droplet formation and droplet ?ssion as a result of the so called coulombic explosions. The strong electric ?eld employed during electrospraying causes an electrophoretic movement of the ions inside the electrospraying solution and as a result, charged droplets are emitted at the tip of the capillary. In this research, the electrospraying solution was prepared by dissolving amylopectin, amylose or starch in N, N- dimethylsulphoxide (DMSO) to form a traarent solution. Two levels of concentration namely 0. 75 and 1. 25% (w/w) were employed to produce 1 g of the corresponding solution. This solution was transferred into a syringe connected to a needle which was connected to a high voltage set up. After electrospraying, the particle size of the produced nanoparticles were measured using the scanning electron microscope micrographs. The results of this study showed that electrospraying is capable of producing nanopowder with average particle size as low as 43 nm, 24 nm, 46 nm and an average particle size of 97 nm, 98 nm, 113 nm for amylose, amylopectin, and starch respectively. FTIR analysis showed no reaction or interaction occurring in amylose, amylopectin and starch as a result of dissolving these polymers in DMSO. Moreover, nanoparticles showed higher moisture regain than normal grade powder because of their relatively higher specific surface area. Finally in the range considered for different parameters in this study it was found that, lower concentration, lower viscosity and lower surface tension of the electrospraying solution as well higher nozzle-collector distance, higher voltage, and lower feed rate lead to smaller nanoparticle size. Key words : starch, amylose, amylopectin, electrospraying, nanopowder