The image analysis method of Fourier shape description is implemented to analyse shaped food microstructural entities, independent of their complexity, because entity shape is an important and nearly unexploited possibility for designing food material properties. The method is described in four steps: the accuracy of image acquisition, representation of the object outline, calculation of components and interpretation of the components, all focusing on colloidal food system applications. Three different common food systems are used to emphasise the possibilities that Fourier shape description offers for food structure design and food processing. Fourier shape measurements make it possible to quantify, present a typical shape and determine the distribution of shape independently of size of model food suspension consisting of complex shaped entities. This was done in an automatic and replicable way. The time evolution of entities structured in a flow field during model processing is analysed using Fourier shape descriptors. Graphs of time-dependent, low order single Fourier components allow control of the entity shape during processing. Differences in the shape of water domains in heterogeneous emulsions are quantified and classified on different length scales using a multivariate hypothesis test. © 2005 Elsevier Ltd. All rights reserved.