Abstract: With the development of science and technology, food processing and manufacturing have become more intelligent. Under the premise of food nutrition and safety, it is necessary to improve food manufacturing efficiency and sensory quality. Modern intelligent bionics integrates the advantages of bionic sensing and machine learning. At the same time, there are methods such as single analysis and joint analysis to perform sensory qualitative and quantitative analysis of the target. Its application range and detection threshold greatly exceed the level that can be achieved by traditional methods. In addition, the use of intelligent bionics can quickly locate and quantitatively analyze fermented foods, including color, aroma, taste, shape, fermentation process, classification and screening, etc. And it can significantly improve the accuracy of fermented food’s quality classification and comprehensive evaluation. This paper takes fermented food as an example. The mechanism and research status of intelligent bionic sensing technologies such as visual bionic, olfactory bionic, tactile bionic and gustatory bionic are systematically expounded. At the same time, the future research direction was summarized, in order to provide a clear theoretical reference and research ideas for the control, detection and development of fermented food.