Food　is　a　kind　of　multiphase　and　multicomponent　complex　system,　and　its　component　structure　directly　determines　its　quality　function.　With　the　in-depth　understanding　of　the　multi-scale　structure　changes　of　characteristic　components　in　food　processing　and　the　in-depth　intersection　and　integration　of　physics,　chemistry,　biology　and　material　science,　the　multi-scale　structure　changes　and　quality　function　regulation　of　food　also　present　a　new　direction　and　trend.　In　this　paper,　the　basic　concept,　connotation　and　denotation　of　multi-scale　structure　of　food　were　firstly　proposed,　and　the　research　status　and　latest　progress　of　multi-scale　structure　change　and　quality　function　of　food　were　summarized,　aiming　to　enrich　the　basic　theoretical　system　of　food　structure-activity　relationship　and　provide　theoretical　basis　and　technical　approach　for　precise　control　of　quality　function　in　food　processing.　©　2022,　Editorial　Office　of　Journal　of　CIFST.　All　right　reserved.