The Next-Generation Synchrotron Radiation Facility is now under construction in the Aobayama New Campus of Tohoku University for opening in 2024. The synchrotron facility is character ized as high-brilliant soft X-rays and the new concept “coalition system”, contributing to industry-academia-government collaborations and academic research. We will describe these characteristics of the next-generation synchrotron facility and the potential in the field of food and agriculture in this review.

The powders are widely used as a form of a product and raw materials from the viewpoint of transportation and storage cost or preservation. On the other hand, the powder has potential risk of adhesion and scattering at the time of a measurement or the remainder occurring at the dissolving process. The authors developed a solidification process of the infant formula as a form having transportation aptitude while reducing trouble at the time of the use of the infant formula. In this article, the key feature and technologies of the tablet infant formula are explained. In order to balance high solubility and transportation aptitude, the tablet has special structure "core and shell structure". In particular, the two important key technologies, “the tableting with the pressure profile control” and “the hardening with the glass and the crystal control” were focused. This manufacturing process is success with the measurement and evaluation technology of the synchrotron light. The synchrotron light technology is useful to make the competitiveness with the food products on the market.

Synchrotron radiation has been used not only in the field of materials, life, and environmental sciences, but also in the field of daily necessities and foods in recent years. We focus on a crystallization of triglyceride which is main component of edible oils and fats and introduce our study of the in-situ crystallization and melting in a large synchrotron radiation facility. Due to health negative effect of triglyceride high in trans and saturated fatty acids, we are currently considering a molecular compound (MC) of triglyceride which becomes solid at room temperature despite its high oleic acid content as an alternative to it. With the aim of the MC’s industrial use, the crystallization under the rapid cooling condition assuming the manufacturing process was observed by synchrotron radiation X-ray diffraction measurement. As a result, the conditions for efficiently crystallizing MC and its formation process were clarified. In addition, we introduced other cases in edible oils and fats using synchrotron radiation X-ray diffraction measurement.