Magnetic resonance imaging

Magnetic resonance imaging (MRI) is a non-destructive analytical technique based on nuclear magnetic resonance, used widely in the food industry for research, quality control and process development. It images internal structure, moisture and fat distribution, and defects in foods without cutting them open — revealing bruising in fruit, voids in cheese, ice-crystal damage in frozen foods or the filling distribution in confectionery. Because it uses no ionising radiation and needs little sample preparation, it suits repeated measurements during drying, freezing, ripening or storage studies, and it supports authenticity testing. Industrial use is constrained by equipment cost and the need for specialist interpretation, so it complements rather than replaces routine QC methods.