Abstract: As a testing technology for food, fluorescence spectrometry has the advantages of convenient, sensitive and efficient detection of complex and trace components in food. This article introduces the basic principles of fluorescence spectrum analysis technology, and systematically summarizes several fluorescence spectrum analysis technologies currently used in the field of food inspection, including atomic fluorescence spectrometry, two dimensional fluorescence correlation spectroscopy, excitation-emission matrices, front-face fluorescence spectroscopy, (total) synchronous fluorescence spectroscopy and fluorescence spectroscopy imaging technology, etc. The fluorescence spectrum analysis technology is used in the detection of different types of food such as grain and oil, livestock and poultry, aquatic products, dairy products, fruits and vegetables. The application methods and effects of fluorescence spectroscopy are summarized, and the existing problems and future development trends of fluorescence spectroscopy are analyzed.