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Food Science
the study of the principles of food production and processing

The study of the principles of food production and processing

Combining many disciplines, food science includes microbiology, quality control and research into the causes of food deterioration, the development of better preservation methods, contamination and factors affecting the palatability and attractiveness of food for consumption by the public. The microscopic structure of food significantly affects its processing characteristics, flavour release and texture. Food microstructure studies, therefore, provide a key to understanding and controlling, food behaviour. There are a wide variety of optical imaging techniques applicable using Nikon’s Eclipse Ti inverted microscope, Eclipse Ci and Ni upright microscope range, the Eclipse LV100 polarising microscope or any of the high zoom SMZ stereomicroscopes.  The fully automated powerful A1R+ /A1+ confocal laser scanning systems can be used to study the microstructure of a wide range of foods, in particular dairy foods. These give a 3-dimensional view of a food product with minimal sample disturbance compared to other techniques. This is of great benefit when examining shear-sensitive samples such as dairy spreads and soft cheeses.


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