Scanning Electron Microscopy (SEM) is a versatile tool used in various fields. In food technology to analyze microstructures and effects of processes. In Pharma to optimize particle characteristics. In metallurgy to aid in failure analysis and composition analysis. In dentistry to provide high-resolution images for research. In cosmetics to evaluate outcomes and predicts interactions. In Nano-particle research to examine reactivity. In bioscience, it studies viruses, bacteria, disease mechanisms, and cell structures for multiple applications.


The Scanning Electron microscope (SEM) is commonly used to evaluate outcomes of cosmetics testing and the technique has also been frequently applied prior to commencing cosmetic studies to predict cosmetic biological interactions upon delivery.

Characterisation and size of CN-HA (Chitin Nanofibril-Hyaluronan nanoparticles) nanoparticles by SEM was used to establish the overall release rate of the active ingredient. Based on the entrapment of the active antiaging ingredient and the efficacy and degradation profile of the polymer. This technique is used to determine loading efficiency of minoxidil sulphate to Chitosan nanoparticles.

In addition to the characterisation of nanoparticles, SEM is employed to investigate the impact of common hair cosmetic products such as bleaches, dyes and shampoos and conditioners on hair properties. SEM can provide morphological data like changes to hair morphology including breaking or lifting of cuticular scales and cuticle tearing and fragmentation. TEM, on the other hand, is the gold standard for visualising nanoparticles in tissues or cells and their size and distribution. The location of TiO2-NP and ZnO-NP in sunscreen formulations are identified using both TEM and SEM in UVB treated skin.

Food Technology

Theproperties and materials of food are affected due to processing conditions that convert biological raw materials into food and this results in structural and textural changes.

With a Scanning Electron Microscope (SEM), it is possible to go down to a1 nm resolution which makes it a highly reliable technique for analysing the microstructure, effect of additives on microstructures, edible films and packaging materials in food textures and the novel innovations in properties of food and in ascertaining food quality. SEM imaging can show physical effects of different processes such as drying (hot air drying, spray drying, microwave, osmotic drying, freeze drying and superheated steam drying), freezing, high hydrostatic pressure, pulsed electric fields, and ultrasound on the microstructure and three-dimensional surface morphology of a wide range of different food materials.


Scanning Electron Microscopy (SEM) is a powerful instrumentthat provides an effective micro analysis technique tool in failure analysis, dimensional analysis, contaminant analysis, particle analysis, and reverse engineering. Images produced by a fracture surface are often used to determine the mode and mechanism of failure. It is an essential tool in detailed Surface Imaging, Microstructural Analysis, Elemental Composition Analysis, Fracture Surface Analysis, Corrosion Analysis, Foreign Object Analysis.


Nanoparticles in catalysts, exhibit higher reactivity than analogous bulk materials due to an increased solubility, a higher proportion of surface atoms relative to the interior of a structure, distinctive magnetic properties, electronic structure and a catalytic response.

The SEM and TEM provide unrivalled imaging and detecting capabilities as the analysis of structural morphology demonstrates how macromolecules conduct their functions at the atomic or molecular level. The fact that images of three-dimensional objects are frequently accessible to quick, intuitive and clear interpretation by the observer is a key component in the SEM's success.