Nuclear　magnetic　resonance　(NMR)　is　a　phenomenon　that　occurs　when　the　nuclei　of　certain　atoms　are　immersed　in　a　static　magnetic　field　and　exposed　to　a　second　oscillating　magnetic　field.　In　the　past　three　decades,　NMR　has　become　a　valuable　tool　in　the　study　of　a　wide　variety　of　structural　and　compositional　aspects　of　food　samples.　In　particular,　information　on　water　compartments,　diffusion,　and　movement　can　be　obtained　by　detecting　proton　signals　prevalently　ascribable　to　H2O　contained　in　foodstuffs.　The　magnetic　resonance　imaging　technique　is　an　attractive　option　for　noninvasive　assessment　of　the　composition　and　microstructure　of　food　materials.　In　this　chapter,　we　will　introduce　the　theory　and　fundamentals,　experimental　procedure,　advantages　and　limitations,　and　applications　of　NMR　in　foodstuff.　©　2019　Elsevier　Inc.　All　rights　reserved.