Abstract: Cereal foods are rich in nutrients, such as protein, fat, carbohydrate, dietary fiber etc., and play important roles in Chinese dietary. Studies have shown that appropriate bio-processing of cereal foods can significantly improve the nutritional value of cereals, increase their digestion and absorption efficiency in human body, also can improve the flavor of cereal products and enhance their functional activity. This paper reviews recent advances in bio-processing techniques such as fermentation, enzymatic hydrolysis and germination. The aim is to guide further scientific research, and promote the in-depth use and industrial application of cereal.