Microscopic Observations in Food Technology and Biotechnology Laboratory Practice
05 December 2025
As part of the Food Technology and Biotechnology course, our Chemistry Technology Program students had the opportunity to examine various plant and microbial samples in detail using a light microscope.
During the microscopic observations, our students examined:
🌿 The structure of plant parenchyma tissue and vascular bundles in leaf cross-sections,
🌱 The morphological characteristics of poppy seeds (Papaver somniferum),
🧫 The budding reproduction process in yeast cells (Saccharomyces cerevisiae),
🟢 The hyphae and spore structures of lemon mold (Aspergillus/Penicillium species).
🔬 Through this laboratory activity, our students experienced firsthand the cellular structure of plant tissues and the development processes of microorganisms. This application reinforced their theoretical knowledge in food technology and biotechnology with practical laboratory experience.
