Enzyme preparations are widely used in the food industry， and they have the characteristics of environmental protection and sustainable development. However， harsh industrial processing conditions severely restrict the wide application of enzymes in the food industry. Aiming at the drawbacks of poor stability and low catalytic activity of natural enzymes under industrial application， computer-assisted protein design is one of the commonly used strategies to obtain enzymes with excellent performance. In this paper， the classification and development of the current food industrial enzymes are first reviewed. Then， in silico methods adopted for protein engineering are also provided. Finally， the application of computational simulation techniques in improving thermal stability， pH stability and catalytic efficiency was introduced.