Food industry is currently experiencing a revolution towards plant-based foods which are seen as more sustainable and healthy. However, to be able to rationally design tasty and high quality plant-based foods, a thorough understanding of the interactions between the different food components (carbohydrates, proteins, lipids) is essential. This project aims at developing a multiscale approach to investigate complex food structures with advanced analytical tools from nanoscale up to mesoscale and microscale and finally macroscale. An analytical toolbox will be developed including both physicochemical techniques (nuclear magnetic resonance, x-ray scattering, differential scanning calorimetry, rheology etc.) as visualization methods (scanning electron microscopy, confocal microscopy, Raman spectroscopy, etc.). Developed methodologies will support the development of innovative foods based on plant ingredients derived from cereals, oilseeds and legumes.