ABSTRACT

CONTENTS Introduction ....................................................................................... 21 Light Microscopy .............................................................................. 24 Electron Microscopy ......................................................................... 33 Concluding Remarks.......................................................................... 42 Acknowledgments ............................................................................. 45 References .......................................................................................... 45

The use of microscopy to study foods has gained increasing popularity over recent years, as it has become recognized as an essential technique that can provide a link in understanding why food products have the properties they do. This chapter aims to provide an overview of the main

microscopy techniques with an emphasis on how they can be used to look at ingredient interactions in food products. A brief consideration of more recent techniques is also included. The content is aimed at those in food product development who have little experience with microscopy, and attempts to put forward the considerations and concepts involved, with references to more detailed reviews or research where appropriate.