NMR is the abbreviation for nuclear magnetic resonance, the spectroscopic phenomenon underlying one of food science’s most powerful analytical tools. By placing samples in a strong magnetic field and probing atomic nuclei with radiofrequency pulses, it reveals molecular structure, composition, and dynamics without destroying the sample. Low-field NMR instruments measure fat, moisture, and droplet-size distributions in dairy and confectionery, while high-resolution NMR profiles metabolites for authenticity testing of honey, wine, and juices. Time-domain NMR monitors crystallization and water mobility on production lines, making the technique valuable from research laboratories to factory quality control.