Understanding the structural and physical properties of raw material is decisive for obtaining the product with the highest quality as well as can be helpful in designing and development of new technologies. Microscopic methods provide necessary information for characterization of physical properties and textural attributes of food ingredients. These studies were addresses to illustrate application of SEM and LM methods for the structural characteristic of selected cereals, legumes, vegetables, bakery, dairy and meat products and their changes upon selected technological processes (hydrothermal and enzymatic treatment, drying or fermentation, etc.). Special attention was also paid to starch – one of the most multifunctional raw materials and food ingredients used in the food industry and changes in its structure as a result of chemical/ physical modification. The mechanism of structure formation in the selected food systems with emphasis on protein and starch (native and modified) interaction was also discussed on the basis of microscopic studies.