characterization of food nanostructures using atomic force microscopy

越来越清楚的是，食品结构不仅对食品的稳定性和质量有重大影响，而且更重要的是对其在消费和消化过程中的功能有重大影响。未来的食品不仅要营养丰富、方便食用，而且还要赋予消费者额外的功能。然而，为了获得能够在消耗和消化过程中为我们的身体提供功能的最佳矩阵结构，了解结构的组成部分以及它们在加工过程中和在我们体内如何组装和拆卸是至关重要的。圭尔夫大学食品科学系因其在材料科学领域的领导地位而享誉全球，购买原子力显微镜将使申请人保持这一领导地位。

It is becoming increasingly clear that food structure has a major impact not only on the stability and quality of food, but even more importantly to its function during consumption and digestion. The food products of the future will be designed not only to be highly nutritious and convenient, but they also will have to impart additional functions to the consumer. However, to obtain the optimal matrix structure able of delivering functionality to our body during consumption and digestion, it is of fundamental importance to understand the building blocks of structure and how they assemble and disassemble during processing and in our body. The Department of Food Science at the University of Guelph is worldwide recognized for its leadership in the area of material science, and the purchase of an Atomic force microscope will allow the applicants to maintain this leadership position.