X-ray imaging, CT, and MRI imaging techniques are used for analysing the quality of foods without causing destructive effects. X-ray analysis works by using the absorption rate varying across the food’s composition to make 2D pictures used to identify interior flaws, foreign substances, and density differences. X-rays, however, do not give information on chemical composition and hence are most useful for identifying structures and contaminants. Computed Tomography (CT) is in fact an advancement of X-ray where thickness is incorporated by combining several sectional images. It shows internal details like voids, fat content and distribution and textural differences in foods for uses like defects mapping, density quantification and moisture levels. While making it possible to acquire detailed images of the internal anatomy, CT entails relatively high costs and may need additional information technology resources for image reconstruction. MRI provides detailed information about the water distribution, fat distribution and texture analysis of food items by using signal detected from magnetic resonance in atomic nucleus. This technique is non-invasive, bringing detailed information of chemical composition which is useful in monitoring of ripeness, freshness, and internal quality changes. However, MRI systems are expensive and not well suited to industrial scale applications in the food processing sector. Each method is useful in a different way; X-ray is highly useful for quick defect identification; CT is good for volumetric analysis and MRI is the best for chemical information. The chapter summaries the integration of these techniques for better understanding of food quality and safety technique in large food industry for monitoring of food quality and safety which can be applied in various food industry applications for better utilization of quality techniques in real time environment.