Food Structure was a peer-reviewed scientific journal which specialized in electron microscopy of foods, feeds, and their ingredients in addition to other methods of structural research including all kinds of optical microscopy.

The title was changed to Food Structure in 1990 and the journal was published quarterly.

[3] Manuscripts already accepted for publication were published in LWT - Food Science and Technology, which had included Kaláb in their editorial board.

D. J. McMahon[5] has fulfilled his desire by digitizing the journal and placing all papers in PDF format on the Internet.

[14] In his first Editorial, Editor-in-Chief, D. Rousseau refers to the now defunct journal and declares that, in the new Elsevier journal, the spirit and essence of Food Structure remain the same: to provide a dedicated international venue devoted to innovative food structure and functionality research.