This document discusses the use of microscopy in food research. It introduces different types of microscopy including optical microscopy, scanning electron microscopy (SEM), and transmission electron microscopy (TEM). SEM is described as having advantages over TEM and atomic force microscopy (AFM) for applications in food research. The document provides examples of SEM and TEM images and discusses obtaining practical experience using these microscopy techniques.

1. Microscopy
Applications of
in food research
Non-Thermal Processing Laboratory
Indian Institute of Technology
Kharagpur
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2. Objectives of discussion
• Understand the need for microscopy
• Approaches to microscopy
• Methods of microscopy
• Scanning Electron Microscopy (SEM)
• Advantage and disadvantage of SEM
• Practical experience

3. Microscopy
Microscopy
Optical
microscopy SEM
Electron
microscopy TEM
Scanning Probe
microscopy
AFM

4. Magnification
• It is a measure of how much larger a microscope
(or set of lenses within a microscope) causes an
object to appear.

5. Resolution
• The resolution of a microscope or lens is the
smallest distance by which two points can be
separated and still be distinguished as separate
objects.

6. Atomic Force Microscopy

7. Effect of Oxygen on Film
http://iopscience.iop.org/article/10.1088/0268-1242/17/3/315/fulltext/

8. Transmission Electron Microscopy

9. TEM Image of a cell

10. Scanning Electron Microscopy

11. SEM image of Rice grain

12. AFM / SEM / TEM
A B
C

13. Our test samples
10 °C , 18 % moisture 10 °C , 10 % moisturePotato slice

14. Record
• Introduction, basic principle, working, limitation
1. AFM
2. TEM
3. SEM
• Advantage-disadvantages of SEM over TEM and
AFM
• Practical experience

15. Thank you, 
amitchauhan9091@gmail.com
www.myprotocol.net