Isothermal titration calorimetry (ITC) is a robust tool for characterizing various association processes across diverse fields, including food science. The experiments are conducted isothermally using diluted systems. In a standard procedure, a titrant solution is incrementally introduced through multiple injections. This process allows for the determination, in a single experiment, of thermodynamic parameters such as enthalpy (ΔH), stoichiometry (n), and binding constant (K). Furthermore, entropy (ΔS) and Gibbs free energy (ΔG) can be calculated based on the collected data. This comprehensive approach offers a detailed insight into the interaction dynamics and contributes to a deeper understanding of the thermodynamic landscape governing association processes. Examples of the application of ITC to food-relevant systems are discussed herein.