This book provides a comprehensive overview of the physical properties of foods and the advanced technologies used to measure them. Key topics include optical, thermal, acoustic, rheological, textural, and other properties. For each property, the book covers principles, measurement methods and technologies, data processing techniques, and applications in food quality evaluation and monitoring. While it discusses advanced technologies such as near-infrared spectroscopy, computer vision, spectral imaging, acoustic resonance analysis, electronic noses/tongues/eyes, and multi-sensor data fusion in detail, the book also introduces intelligent equipment design and real-time quality monitoring systems for the food industry. The publication will enable readers to understand the principles of various non-destructive food quality measurement techniques and apply them for in-situ evaluation and in-field monitoring. It will serve as a valuable reference for undergraduate and graduate students,researchers, and professionals in food science and engineering.