Abstract: Raman spectroscopy is a technique of inelastic scattering of photons, which provides rich information about molecular structure and components in material nondestructively. And recently, it has shown potential application in the field of food industry. In this paper, the applications and some recent advances of Raman spectroscopy in food science were reviewed, including the applications in the detection of pesticide residue, the quality analyses of meat products, the determination of fake and bad food, etc. The further applications and development of Raman spectroscopy in these aspects were also predicted.