Food Science
Food Science involves the combined disciplines of agricultural science, technology and engineering, biology, physics, chemistry and behavioural sciences to study the principles of food production and processing. It includes research into the causes of food deterioration, the development of better preservation methods, and factors affecting the palatability and attractiveness of food for consumption by the public.
Areas of particular relevance to light microscopy include microbiology (and the role of 'good' and 'bad' bacteria in food production and preservation), quality control (for the detection of any possible contaminants and unwanted changes in the consistency of foods during their shelf life), and food research. It can be used, for example, to investigate the effects of food stabilisers on emulsions at differing temperatures, crystal formation during storage, and the effects of various production methods on the texture and appearance of food products for the consumer.
Important light microscopy techniques include stereo imaging for gross observations of food samples and phase contrast, darkfield, brightfield, fluorescence and confocal microscopy for detailed examination of texture and the detection of contaminants. A variety of specific stains make it possible to distinguish particular food components, such as starch, proteins, cellulose, fats and minerals. Polorizing microscopy enables examination of crystal formation and the detection of contaminants, and confocal microscopy can be used to study stress deformation of food products.
