Microscopy

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 as prescribed in the Swiss food codex. They can select and combine suitable preparation, contrasting and colouring procedures. 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 Quantitative microscopy (size and number) Applications in food microscopy (filth, pollen in honey)

Resources