In many foods, lipids are often present in a particulate form, i.e. they exist as emulsions where either small fat droplets are dispersed in an aqueous phase or small water droplets are dispersed in an oil phase. Physicochemical characteristics, functionality, and sensory properties of lipid emulsions are largely dominated by the size, concentration, physical state, and interactions of the lipid droplets that they contain. This article introduces the basic concepts and techniques of emulsion science and illustrates how these principles can be used to better understand and control appearance, flavor, stability, functionality, and rheology of food emulsions.