Understanding the physico chemical aspects of food systems by using Magnetic Resonance. NMR Relaxation phenomena and imaging sequences. Introduction to 1D and 2D NMR Relaxometry: T1, T2, Diffusion, T1-T2, T2-D, T2-T2 analysis. Applications of magnetic resonance imaging and NMR Relaxometry to food systems. Applications related to fruits and vegetables, meat, dairy products, cereals, food emulsions and food rheology.