Microscopy of Food and Foreign Body Identification (1560)
This course is appropriate for anyone that needs to identify botanical and animal fragments in food and feed with the light microscope. The subject matter will be especially useful to product control specialists, forensic scientists, as well as scientists working in food research, new product development, competitive analysis or contamination control.
There is no prerequisite for this course
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COURSE OUTLINE & SYLLABUS
The course covers the identification and characterization of meat products, the anatomy of food plants, cereal grams-breads, starches, flours, doughs, premixes, leavening agents, lipids and foreign body contaminants such as insects, glass, plastic, “black specks”, etc.
Emphasis is on using die light microscope to isolate, identify, stain and prepare small amounts of material. The student will learn how to identify many food products based on trace amounts.
Students are encouraged to bring their own projects and samples to work on and share.
There is no prerequisite for this course