Electrospinning is a process involving the application of a strong electric field across a conductive capillary attaching to a polymer liquid-containing reservoir and a collector. Electrospun nanofibers have attracted more and more attention in the food industry for its high porosity， high surface-to-volume ratio， ultrafine and oriented structures， which contribute to the enlarged contact area to the food surface. This review introduced the principle of electrospinning and focused on the research development on electrospinning of natural biopolymers. Natural biopolymers include proteins （collagen， gelatin， zein， whey protein） and polysaccharides （chitosan， cellulose， sodium alginate， dextran）.