The main S&T objective of InsideFood is to provide technological solutions for sensing the microstructure of foods. The project will develop and combine X-ray nano- and microtomography, nuclear magnetic resonance spectrocopy, magnetic resonance imaging, optical coherence tomography, acoustic emission and time- and space-resolved reflectance spectroscopy. The techniques are correlated to understand the effect of microstructure on water and solute status, texture and optical properties and internal defects of food. In particular the consortium will consider fresh fruit, processed fruit and cereal products. The research is aimed to bring closer to the market on-line sensors for microstructure analysis and to provide tools for process design and optimization. To this end, data analysis algorithms are developed, including image processing, modelling and multivariate statistics. To reach the objectives, InsideFood joins research institutes with companies from the sensor, ICT and food sectors. 4 SMEs and 1 major food company participate in InsideFood. InsideFood is dedicated to dissemination of the project results, through a symposium, publications, IP development, a technology newsletter, a public website and a technology trade fare. The participating technology companies perform valorisation activities to implement the results in their product portfolio.