Food physics is a fundamental discipline that takes food (including food raw materials and intermediate products in processing) as the research object, studying the physical properties like structure, properties, changes of food systems, their mechanisms, and so on. The properties of food are determined by its organizational structure and the composition of its materials. For the properties of food raw materials (agricultural products), physiological activities are also influencing factors. Food physical properties mainly study the physical characteristics common to various foods, with research content primarily belonging to the realm of physics. It studies the composition, structural components, physical properties of food, and their changes and quality control in food processing, storage, quality inspection, and transportation from a physics perspective. It is an important theoretical foundation for food science and all disciplines related to food [1].