Abstract: Supercritical fluids (SCFs) are substances at pressures and temperatures above their critical values.The characteristic properties of SCFs have been used for food processing extensively, in which carbon dioxide (CO2) is particularly advantageous.Special applications of SCFs in food processing include optimizing food composition, contaminants removal, sterilization, flavor enhancement, nanofood preparation, chemical modification, etc.SCF-based food processing provides an efficient way to improve food quality and nutritious value.