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Microscopy and Imaging of Foods — The Whys and Hows

Published online by Cambridge University Press:  14 March 2018

Paula Altan-Wojtas
Paula Altan-Wojtas*
Affiliation:
Agriculture and Agri-Food Canada
*
allanwojtasp@agr.gc.ca

Extract

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The use of microscopy and imaging methods to study foods is not a new idea. It has been going on since the first light microscopes were developed (White, 1970; White and Shenton, 1974-1984). Microscopy has been used to determine the quality, purity and safety of foodstuffs by detecting and identifying contaminants in foods. The short article by Stephen Carmichael in the May/June 2002 issue of Microscopy Today has again brought food microscopy into the spotlight. The article provided an opportunity to discuss present applications of food microscopy and to give some projections of where it is headed in the future. The reader may not realize that microscopy and imaging methods are used extensively by most major food companies worldwide for product development, quality control, and trouble shooting (Allan-Wojtas, 1999). Often, this work cannot be published because it contains proprietary information. The application of microscopy to food structure analysis is one of the best kept secrets in microscopy today.

Type
Research Article
Information
Microscopy Today , Volume 12 , Issue 1 , January 2004 , pp. 14 - 21
Copyright
Copyright © Microscopy Society of America 2004

References

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