MRI is an efficient and non-destructive method to provide spatially resolved quantitative measurements of multi-length structural features (from micro to macro scale) and information on sample composition. Thanks to these abilities, numerous MRI applications have been developed for studying foods, with the aim of better understanding and improving food quality, processing and digestion. The MRI signal of protons is mainly defined by NMR relaxation (T1 and T2, proton density and resonance frequency) and the self-diffusional parameters of water and lipids. Relaxation times provide information on the molecular environment and diffusivity of water at short distances, giving insights into fluid composition (concentration and structure of solutes) and confinement. MRI can also be used to quantify morphological characteristics, fat/water and air fractions and self-diffusion coefficients. To fully exploit these capabilities of MRI in food science, there is a need to develop specific protocols and methods for image acquisition and processing and to improve interpretation of NMR parameters in terms of structure, composition and water dynamics. This lecture will present developments of MRI for investigation of food quality, processing and in vitro digestion.