infocus #6 June 2007 Microscopy for the Food Industry

Mike Edwards describes the varied role of a food microscopist, using LM and EM from examining the crunch of a biscuit to the faulty seal on food packaging.

DOI: 10.22443/rms.inf.1.22

The work of the food microscopist encompasses a wide range of different activities. These range from a fundamental understanding of the structure and function of food raw materials and final products, through studies of machinery and equipment used to manufacture food and the various materials used to package food, to troubleshooting problems such as foreign bodies, faults in the food itself, or poorly performing food packaging materials.

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Author

Mike Edwards

Microscopy Section, Campden & Chorleywood Food Research Association

Mike trained as a plant pathologist and has headed the Microscopy Section at Campden & Chorleywood Food Research Association (CCFRA) since 1987. The prime responsibility of the Microscopy Team at CCFRA is the identification of foreign bodies that have been reported in food products.This work uses a wide range of microscope techniques, including light and scanning electron microscopy, X-ray microanalysis and FT-IR microscopy. Research and development work is also carried out on food structure and texture, product development problems, problems with food packaging of all kinds, and on micro-organisms on food and machinery surfaces. Mike has also worked on surveys of tin and canned food products and on lead and cadmium in food. Mike is Technical Secretary to the RA’s Food Science Panel. Prior to joining CCFRA, Mike carried out microscopy research in plant pathology and plant physiology at the University of Aberdeen.