Foods serve to nourish, accompany convivial moments, contribute to well-being, and can convey or prevent disease. They play a very important and multifaceted role, which can be explored, in its complementary aspects, through nuclear magnetic resonance (NMR) spectroscopy and its different methodologies. Magnetic Resonance in Food Science is the first Italian university text dedicated to the application of NMR in the study of food, an increasingly widespread and now indispensable technique capable of investigating different food matrices and which has assumed great prominence, especially in Italy where attention to food is rooted in culture and lifestyle. Written by a team of 61 authors from different Italian research centers, this book teaches how to understand the main methodologies and how they are applied. It is divided into two parts: NMR Methodologies explains the different methodologies by illustrating their general functioning and potential uses, with insights into the use of Big Data and chemometrics; Applications describes how these methodologies are applied to foods, with a focus on those of relevance to Italian culture and economy and issues related to them, such as geographical origin or adulteration. It is a work with a dual nature, theoretical and applicative, showing in practice the vast use of the technique thanks to the large number of examples given. In addition to the numerous graphs and illustrations, the teaching is supported by the organization of the chapters, which in the application part have a recurring structure: the characteristics of the food or food group, the methodologies used for that type of food, Focus on traditional and in-depth technical methods of analysis, and finally practical examples of application, with results taken from experiments carried out in different research centers. Copyright for the sale of this book will be donated to the Gruppo Italiano Discussione Risonanze Magnetiche (GIDRM)