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Food Under the Microscope

Published online by Cambridge University Press:  14 March 2018

Stephen W. Carmichael
Stephen W. Carmichael*
Affiliation:
Mayo Clinic
*
Carmichael.stephen@mayo.edu

Extract

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We're all interested in food. Food is the sustenance of life. And you're interested in microscopy, or else you would not be reading this column. So here's a web site that will appeal to both of your interests. Miloš Kaláb is the author of the web site, and he's enlisted a host of food scientists to assist him. There's no lack of expertise here!

The home page can send you to many locations, but let's begin with the site that deals with microscopy. It is said that the earliest microscopists trained their simple instruments on food, mainly to look for contaminants. We are then treated to a primer on microscopy, beginning with light microscopy, then advancing to electron microscopy.

Type
Research Article
Information
Microscopy Today , Volume 10 , Issue 3 , May 2002 , pp. 3 - 5
Copyright
Copyright © Microscopy Society of America 2002

Footnotes

1

The author gratefully acknowledges Dr. Miloš Kaláb for reviewing this article.

References

Note

2. The original web site is http://anka.livstek.lth.se:2080/microscopy/intro.htm, with alternate URLs of http://www.magma.ca/~scimat/, or http://distans.livstek.lth.se:2080/foodmi.htm. or http://anka.livstek.lth.se:2080/foodmi.htm. The original site has become so busy that alternate servers were needed.