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Manuela,

One place to start is  http://www.magma.ca/~scimat/

"Foods under the Microscope", done by a M. Kaláb, 
retired from Agriculture Canada, I believe. I 
suspect their are other such web sites.
I have used mainly SEM to do some foods-related 
microscopy, SEM of cereal starch grains and 
cheese, but not much confocal. Should be 
interesting.

Phil

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Dear all
I'm a food technologist and my field of research 
is Cereal Science and Technology. In the recent 
years I've approached to Scanning Electron 
Microscopy and I've found it very fascinating and 
really useful to my research. I'd like to go in 
depth with the knowledge of my materials by using 
the Confocal Laser Scanning Microscopy: I had 
just a short "meeting" with it, but it was enough 
to catch me!!! Well, in my research I deal with 
kernels, flours and baking processes and I'd like 
to better study, also from a microstuctural point 
of view, these materials and the interaction 
between protein-starch-fiber-lipids when the 
flour is mixed to give dough ... but I absolutely 
ignore how to treat them (sample preparation, 
specific fluorescent labels...)  for the CLSM 
observation. Please, would be so kind to give me 
any help?
Many thanks in advance,
Manuela


Dr. Manuela Mariotti
DiSTAM - Food Technology
University of Milan
via G. Celoria, 2
20133 Milan, Italy
phone: +39.0250316625
fax: +39. 0250316632
e-mail: <mailto:[log in to unmask]>[log in to unmask]

                  Dott. Umberto Fascio
                           C.I.M.A.
Centro Interdipartimentale Microscopia Avanzata
               Via Celoria 26 - 20133 Milano
tel: +39 0250314807/14876
fax:+39 0250314802


-- 
Philip Oshel
Microscopy Facility Supervisor
Biology Department
Central Michigan University
024C Brooks Hall
Mt. Pleasant, MI 48859
voice: (989) 774-3576
dept. fax: (989) 774-3462