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|Cutting edge research techniques are being applied to food science. Powerful X-rays produced in a particle accelerator known as a synchrotron are being used to discover what happens at an atomic level when chocolate is made and what changes take place as the chocolate cools. The discoveries are used to 'iron out' production line problems.

Microbes fluoresce under ultra violet light, which is also produced by a synchrotron. Microbe growth is being studied with the aim of producing safer food.

Three lessons in this section allows pupils to emulate the work of scientists in these two areas.