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Microscopy
Mikroskopieren
Last Updated: 2026-02-05 16:07:10
Abstract
This course focuses on teaching the students the modern methods of food analysis by light microscopy. We will analyse and discuss various components present in food. Examples of the investigated products are yoghurt, cheese, dried mushrooms and honey.In addition, the theoretical background of light microscopy will be discussed.
Objective
The Students know the range of application of light microscopy for the analysis of food products according to national and international guidelines (e.g. ISO). They can select and combine suitable preparation, contrasting and colouring procedures as well as use digital documentation techniques. The microscopists can reset a completely misaligned microscope to its optimal working condition. In their professional life the students should be able to oversee the acquisition of microscopes and supplies.
Content
Köhler illumination Image formation according to Abbe Fundamentals of optical contrasting methods (phase contrast, dark field, polarisation, fluorescence) Microorganisms in food (bacteria, yeast, moulds) Staining techniques in food microbiology (e.g. Gram, spores, pianese) Staining techniques for food components (starch, lipids, proteins) Sample preparation and documentation (incl. digital microphotography) Quantitative microscopy (size and number) Applications in food microscopy (filth, pollen in honey)
Resources
Lecture Notes
Food Microscopy (G. Dasen)
Literature
1. BAG. 2001. Schweizerisches Lebensmittelbuch (SLMB). Eidg. Drucksachen- und Materialzentrale. Bern. 2. Flint, O. 1994. Food microscopy : a manual of practical methods, using optical microscopy. ßios Scientific Publishers. Oxford. 3. Gassner, G. 1989. Mikroskopische Untersuchung pflanzlicher Lebensmittel. Gustav Fischer Verlag. Stuttgart. 4. Gerlach, D. 1984. Botanische Mikrotechnik - eine Einführung. Thieme Verlag. Stuttgart. 5. Hahn, H., Michaelson, I. 1996. Mikroskopische Diagnostik pflanzlicher Nahrungs-, Genuss- und Futtermittel, einschliesslich Gewürze. Springer Verlag. Berlin. 6. Kayser, F.H., Bienz, K.A., Eckert, J.E., Zinkernagel, R.M. 1998. Medizinische Mikrobiologie. Thieme Verlag. Stuttgart. 7. Murphy, D.B. 2001. Fundamentals of light microscopy and electronic imaging. Wiley-Liss. New York. 8. Samson, R.A., Hoekstra, E.S., Frisvad, J.C. 2004. Introduction to food- and airborne fungi. Centraalbureau voor Schimmelcultures. Utrecht.
General Information
- Language
- German
- Levels
- BSC
- Frequency
- Yearly recurring
Examination
- Type
- ungraded semester performance
Registration & Places
- Max Places
- 25
Course Components
| Type | Title | Time & Place | Hours |
|---|---|---|---|
| practical/laboratory course | Mikroskopieren |
|
2 h weekly |