Although fats play a crucial role in functionality, texture and flavor perception of foods, there is scarce information on the link between fat structure, oral processing and sensory perception, especially in fat-continuous systems. The main goal of this research is to obtain fundamental insight in the relationship between fat structure at different length scales (nano-, meso-, micro- and macroscale) and oral processing of fat-continuous food systems. These insights will aid to redesign fat-rich food products while obtaining enhanced functional, sensorial and/or nutritional properties.