Abstract:At present, nanomaterials have begun to be used in edible agricultural products and processed foods, playing an important role in nutritional enhancement, colour and flavour, sterilisation and preservation, storage and transport. However, due to the unique size and surface effects of nanoscale microparticles, the potential health risks of nanomaterials to the human body cannot be ignored. Therefore, in the application of nanomaterials in food, we should pay attention to the concentration, size, shape and other conditions of nanoparticles in food, which is inseparable from reliable and accurate nanoparticle analysis technology. This paper summarises the latest technologies for the characterisation, imaging and detection of nanoparticles in food, and analyses the characteristics of microscopy, chromatography, fractionation, spectroscopy, mass spectrometry and their application in food analysis. The future development prospects of nanoparticle detection technology in food are also projected.