The agriculture and food sector is a huge industry that includes natural resources like water, fertilizers, and organic matter in addition to plants, seeds, animals, food, and their products. These things differ from one another in terms of varieties, species, grades, and types due to distinctive internal characteristics, compositions, and structures. In order to improve the use, conservation, and productivity of plants, seeds, soil, and food, scientists can quickly and non-destructively analyze the internal properties and compositions of these resources using synchrotron imaging techniques using a bright and tunable monochromatic source. With the aid of synchrotron techniques, researchers may link a sample's macroscopic characteristics to its microstructure, enabling businesses to meet consumer demands for items with high nutritional content, novelty, and usability.

There are different ways that synchrotron radiation is advantageous to the food industry. It offers a variety of research options, including some of the following:

• Using infrared spectroscopy to map chemical groups and structures on the nanoscale and detect trace elements.
• Visualizing the pore structure of samples, such as freeze-dried vegetables, that has many length scales.