Hierarchical structures are long-range controllable high-level structures that are assembled by confined assembly at the multidimensional spaces of unit structures with short-range orders. Hierarchical structures are characteristic of directional arrangement by unit structures and high programmability in their scales and dimensions. Due to dynamic design logic and normalized construction mechanism， such highly organized and spatially diverse structures assembly with similar unit structures may find critical applications in design of functional foods. However， current design and development of hierarchical structures are based on artificial polymers and engineered proteins， while it is yet to have studies focused on natural proteins. The primary reason is the lack of process control of protein folding. In this paper， the research progress on the precise construction of hierarchical structures of food proteins is reviewed， which is based on protein co-construction technology from three aspects: mesoscopic reconfiguration， nanoscale carving， and hierarchical customization. This work provides new ideas and methods for constructing the key technological system for value-added utilization of food proteins， trying to provide certain theoretical and practical support for promoting the development of food protein industry in China.