Cereals and oils are the most important strategic materials of the country and the cereal and oil industry are crucial components of national strategy， playing a fundamental role in the country's economy. It is closely intertwined with the national economy， people's livelihoods， and public health. The nutrient composition and multi-scale structure of cereals and oils are intricate， while the processing methods exhibit variability， thereby influencing the sensory attributes， safety aspects， digestion and absorption， nutritional value， as well as health effects associated with cereal and oil-based foods. The present paper provides a comprehensive review of the current development status and industrial strategic significance of cereal and oil-based foods， as well as the existing challenges faced in quality-oriented processing and manufacturing of cereal and oil-based foods. According to three perspectives: process control， multi-scale structure change and reconstruction of nutrient components， and multi-dimensional quality characteristics regulation， the molecular basis and regulation mechanisms of precision processing of quality-oriented cereal and oil-based foods were systematically analyzed， focusing on the adaptability of processing and the mechanism of interaction for main nutrient components in cereal and oil-based foods， as well as the impact of cereal and oils-based food processing on quality characteristics such as sensory quality， health quality， and safety quality. Additionally， the structure-activity relationships between multi-dimensional quality and processes， along with their correlation regulation mechanisms that restrict future development directions for cereal and oil-based foods were explored. The aim is to establish the theoretical foundation， technical methodologies， and novel green processing strategies for quality-oriented precision processing for cereal and oil-based foods， providing the necessary theoretical support for creating nutritious and healthy cereal and oil-based foods with synergistic enhancement of sensory attributes， safety standards， and health benefits， and ultimately facilitating the high-quality development of China's cereal and oil-based food processing industry.