Advanced Techniques of Microscopy, Microanalysis and Image Analysis Applied to Foods

The course provides foundational knowledge and principles of advanced microscopy techniques, focusing on their applications, sensitivity, limitations, sample preparation methods, and result interpretation. Particular attention is given to:
Optical microscopy and sample staining techniques
Fluorescence microscopy and the use of specific probes for component localization
Electron microscopy, including its integration with qualitative analyses (e.g., microanalysis and labeling)
Additional insights are provided into complementary techniques such as atomic force microscopy, correlative microscopy, and Raman imaging.
Students will explore the application of these techniques in the analysis of microstructures in colloidal solutions, emulsions, gels, powders, and amorphous or crystalline structures.
The course also covers the identification of lipids, proteins, carbohydrates, and microorganisms through the use of specific probes or labels, as well as the compartmentalization, spatial distribution, and interactions of these components in both raw materials and processed food products.

Emphasis is placed on the microstructural evaluation of food matrix instability phenomena, such as creaming, flocculation, coalescence, gelation, and polymerization.
The effects of technological operations and processes—such as homogenization, heat treatments, centrifugation, evaporation, drying, mixing, freezing, and fermentation—on the microstructure of food components are also analyzed.
The course examines the evolution of food microstructure during storage, including destabilization processes and ageing phenomena.

Laboratory Practicals (1 ECTS)
Hands-on sessions involve the microstructural analysis of selected food products (e.g., dairy and cereal-based products) using advanced microscopy equipment in collaboration with specialized technical staff. Students will interpret results and perform qualitative and quantitative evaluations through image analysis.