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.