Water plays a crucial role in the quality of food. Apart from the natural water content of a food product, the state of that water is very important. Water can be found integrated into the biological material or it can be added during production of the product. Currently it is difficult to differentiate between these types of water in subsequent quality controls. This thesis describes terahertz time-domain spectroscopy applied on aqueous food model systems, with particular focus on ethanol-water mixtures and confined water pools in inverse micelles.