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Assessment of Food Ingredient Functionality using Laser Microscopy
Keogh, M.K. Auty, Mark
Keogh, M.K.
Auty, Mark
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1998-09-01
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EoPR 4215.pdf
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Keogh, M.K., Auty, M.A.E., Assessment of Food Ingredient Functionality using Laser Microscopy, End of Project Reports, Teagasc, 1998.
Abstract
The objectives of this project were, to establish a confocal microscopy facility at Moorepark, to develop suitable methodology for the examination of food products and ingredients, to apply confocal microscopy techniques to food research projects and to use the above technological expertise for commercial applications in the Irish Food Industry. The confocal laser scanning microscopy (CLSM) facility is now established and is fully integrated into the Teagasc research program at Moorepark. The new Confocal Microscopy Service has attracted significant commercial interest and client work is expanding. Results show that confocal laser scanning microscopy is a valuable technique for assessing the functionality of food ingredients in a wide range of food products, as well as being a powerful problem-solving tool. Work is ongoing to develop further specific ingredient localisation techniques, and to promote commercial awareness of the service. Confocal laser scanning microscopy offers a unique contribution to product research and development in the Irish food industry.