Understanding the microstructure of complex food products in relation to composition
and processing conditions needs a strong cooperation and interaction
between different microscopical techniques, 3-D image analysis, spectroscopic techniques,
and rheological measurements. Since the consumer will finally judge whether
food manufacturers have been successful in preparing a high-quality product, it is
the art of the food researcher to discover the relationship between consumer acceptance,
microstructure of the product, and the optimal ways of processing the food.