Food texture is a sensory embodiment of the material and structural properties of food， directly affecting the oral behavior， flavor release， and sensory pleasure of food. Food texture is also an important factor affecting consumers' preference and acceptability of food. This paper described the definition and the classification of food texture， perception mechanisms and instrumental measurement of textural properties. It is hoped that the paper will enable better understanding of food texture and its properties， as well as to promote research in this field. It is also hoped that the paper will provide a theoretical basis for the food industry in the design of high quality food.