Today, several societal drivers (public health, climate change, disrupting supply chains) are pushing food producers to reformulate the fat phase in their foods towards a healthier (e.g. reduce saturated fat), local and environmental sustainable (e.g. no tropical oils) and plant-based (e.g. no milk fat) profile. A prerequisite for science-driven reformulation is a thorough understanding of the structure-function relationship from the nano-, meso- and microscale levels up to macroscale level. However, there is still a lack of insight in the spatial structure af fats at the microscale level, limiting rational reformulation. Raman spectroscopy has the potential to overcome these limitations. This project thus intends to explore Raman spectroscopy and Raman mapping to elucidate the structure-function relationships of fat crystal networks in (reformulated) food matrices with increasing complexity (fat blends, emulsions and end products).