Copper oxide (CuO) nanostructures have attracted a lot of interest in recent years due to their interesting properties. In this study, preparation CuO nanostructures through the chemical reduction of copper sulfate with acetic acid. In our synthesis route, starch was added and worked both as a size and shape controller. The synthesized nanostructures were characterized by X-ray diffraction (XRD), Fourier transform infrared spectroscopy (FTIR) and transmittance electron microscope (TEM). The average particle diameters were determined by the Debye-Scherrer equation and Analysis by Thermogravimetric analysis (TGA), BET.