食品分子結構與食品營養價值、加工特性等皆有關係，可經由拉曼光譜得知食品分子結構的狀態，並了解食品的組成，以更能善加利用食品的特性。拉曼光譜具有快速、準確及無需使用化學試劑等優點，可以取代傳統費時耗力的食品化學分析法，如碘價滴定法等。本報告中分別以拉曼光譜偵測食品分子結構，如蛋白質、脂質、醣類與應用於食品判別鑑定分析，如蜂蜜摻假及食品包裝膜結構與厚度偵測等方面，以闡述拉曼光譜在食品科學上的應用。

Food molecular structure plays an important role in nutrition and food processing. Raman spectroscopy can be used to investigate the molecular structure of food and provide a conspicuous assistance for clarifying the food constituent and processing potentiality of food. With a simple, direct, and no use of unfriendly reagents, Raman spectroscopy has the potential to replace the classical, time-consuming methodologies, such as titration methods. This paper describes the application of Raman spectroscopy in food science, including determination of molecular structure of proteins, lipids, and carbohydrates, as well as detecting food adulteration by compositional identification. Raman spectroscopy also can be used to directly determine the composition and thickness of food packaging materials.