Linda L. Leake

Many analytical tools used for years by other industries are now being employed by or adapted for use in the food industry. Here are three emerging techniques that are revolutionizing how food scientists analyze products and ingredients.

Atomic Force Microscopy
The atomic force microscope (AFM) is a type of scanning probe microscope that has a high resolution of fractions of an Angstrom. Invented in 1986, it is considered one of the foremost tools for imaging, measuring, and manipulating matter a…

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