Drying is a complicated phenomenon involving a combination of transport, deformation, and chemical kinetics. It is an energy intensive lengthy process and results in deterioration of food quality. The glass transition temperature (GTT) significantly affects the internal mass transfer mechanism and hence significantly affects the drying kinetics. Moreover, the rheological and transport characteristics of food materials are remarkably impacted by GTT, which has an influence on the energy consumption and quality of food products during drying. Similarly, molecular weight and drying conditions also affect the GTT. This comprehensive review uncovers the fundamental understanding of GTT and demonstrates its crucial relationship with physio-structural and transport properties of food items. It has been demonstrated that a clear understanding of the glass transition temperature may help in determining appropriate drying conditions while ensuring great food quality.