Abstract: Recently, electrospinning technique has received more and more attention. Food nanofiber which was made by electrospinning has many advantages, for example, it can protect bioactive ingredients, improve the bioavailability and enhance the ability of antibacterial and antioxidant. In this work, the application of electrospinning in the field of food science and technology was reviewed:food encapsulation, food package, immobilized enzyme and artificial meat and so on. Besides, the measures are put forward about the disadvantages of electrospinning. Meanwhile, the further development was also prospected.