Surface plasmon resonance (SPR) is an efficient and powerful analytical technique for studying the kinetics and thermodynamics of interactions between different molecular species occurring in food systems (protein-protein, protein-bioactive compounds, protein-DNA, protein-lipid, etc.). In this chapter, we analyze the theoretical principles associated with this technique and provide a detailed description of the experimental procedures and the necessary precautions to obtain error-free data. The theoretical analysis of the experimental results is presented in detail, focusing primarily on mastering the calculations to obtain kinetic and thermodynamic parameters with minimal errors.