Synchrotron Radiation Fourier Transform Infrared Microspectroscopy (SR-FTIR microspectroscopy) is a unique technique of 2D structural-chemical analysis that has been used successfully in diverse research fields. However, food scientists still seldom know this advanced analytical technique despite its huge potential in food research. Integration of SR-FTIR microspectroscopy with food science, requires comprehensive understanding of this emerging structural-chemical analytical technique. This article detailed the fundamental theory, working principle, mode of action, relevancy and constraints of application as well as capacity of integrating SR-FTIR microspectroscopy in food industries to assist in process optimization, quality control and safety confirmation. SR-FTIR microspectroscopy combines distinct working principle of spectroscopy and microscopy within IR spectral range, where high intensity light from synchrotron facility is used to achieve some advantages over other analytical approaches. This hyphenated technique has shown its capability to provide 2D structural-chemical information of food cereal grains, oil grains, processed food, foodborne pathogens, and so on, instigating this technique to be used for food processing, preservation, quality monitoring, and safety aspects. Despite the accessibility issue of SR-FTIR microspectroscopy, its application is flourishing and demands more exploration as an emerging food analytical technique.
