We demonstrated the first implementation of correlative imaging of cryo-FM and cryo-TEM for use in food oxidation studies. Experimental improvements in cryo-FM have been achieved, including the prevention of fogging, and tuning the size of the laser beam, thereby achieving a homogenous laser intensity distribution over the field of view of interest. Using cryo-TEM, we could observe more protein aggregates at the interface of oxidized emulsions than in fresh emulsions. Moreover, we showed lipid oxidation in cryo-condition by monitoring the spectral shift of BODIPY 665/676, thus opening the way for future cryo-correlative oxidation studies. We demonstrated the feasibility of correlative imaging for lipid oxidation and protein structure changes at the oil-water interface upon oxidation. A current limitation of cryo-CLEM is that only small droplets (< 500 nm diameter) can be studied and that fluorescence originating from nearby larger droplets needs to be avoided. Follow-up work on polydisperse emulsions and more realistic food systems will therefore either require a procedure to obtain a fraction of small droplets or an extended workflow utilising high pressure freezing (HPF) and cryo-microtomy that we outline in the supplementary information (Fig. ). We note that such procedures will not be required for monodisperse small droplet distributions obtained by microfluidic emulsification. By comparing small droplets separated from polydisperse system with samples prepared using HPF and cryo-microtomy, cryo-CLEM will help to characterise the interplay between droplet coverage and lipid oxidation.