ABSTRACT
We eat food, not molecules. But during production, processing, and cooking, the molecules gradually become food structures that are familiar and appealing to us. It’s a shame that we can’t visually perceive the elements and organization of these structures. Fortunately, there are many techniques to help us get inside of the food and display at different scales its astonishingly complex microstructure. Despite their intrinsic beauty-at least in the eyes of food microscopists-the challenge ahead is to relate the observed (and now quantified and measured) structures with desirable properties such as texture, flavor, and nutritional effects.
