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Improving food on the molecular scale

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Making the lightest, most delicious birthday cake used to be a feat executed only by Grandma. Now, scientists are replacing culinary intuition with imaging techniques to improve the quality of food. An EU-funded project called InsideFood aims to understand food’s physical qualities through microstructure measurement. The project focuses on understanding the spatial distribution of food components, on detecting foreign material in food, and on texture. Researchers have developed instruments and software for inspecting food microstructure that can be implemented in food processing...Read full article

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